Cookin' Fools
We load up this Easy Chicken Pot Pie Recipe, the ultimate comfort food meal, with warm carrots, filling potatoes, crisp peas, soft onion, and juicy chicken breast (from a rotisserie chicken), all wrapped in a flaky pie crust. Almost forgot to mention that this homemade chicken pot pie is both lower in fat and sodium than anything pre-made and it’s also quite easy to make.
Scroll down for the step by step, pic by pic, foolproof recipe
Also, check out our first chicken wing recipe to appear on this site – Frozen Chicken Wings in the Air Fryer – turn frozen wings into hot, juicy, Buffalo wings in a matter of minutes.
Comfort Food
Pot pie is on my Mt. Rushmore of comfort food. Maybe one rung below pot roast and a big pot of chili. Also, this chicken pot pie recipe is not at all difficult to make. The most tedious part is the 20-25 minutes it takes for the assembled pot pie to bake in the oven as it transforms into into warm, savory, flaky deliciousness.
If you are amenable to cook with pre-made pie crust, we have a dish for you: Simple Southern Tomato Pie. While chicken pot pie is a mainstay during the winter months, the tomato pie is a must for summertime.
And of course, we’ve got all your outdoor summertime recipes covered over at our sister site GrillinFools.com which has our patented, step by step, pic by pic, foolproof process that you will see here.
The prep for this Easy Chicken Pot Pie Recipe has a low difficulty factor thus, as we like to do, we keep it simple.
We’ll be creating 4 individual servings with the ingredients shown below, but the ingredients can easily be doubled and the remaining pot pies frozen for a later date.
Easy Chicken Pot Pie Recipe Ingredients
- 2 premade pie crusts
- 1.5 cups carrots, chopped and boiled
- Pinch of salt
- 1 potato, chopped and boiled
- 1.5 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 medium onion, chopped
- 1/4 cup flour
- 2-3 cups chicken stock
- 2 cups chopped roasted chicken
- 1.5 cups frozen peas
- .5 teaspoon salt
- Fresh cracked pepper
- Dash of hot sauce
- Spray oil
A ramekin with a flared edge, as shown, provides space for extra golden, flaky crust which many think is the best part of the pie:
A similar dish or bowl would work or consider the small foil pans available at most stores.
Prepare the Filling for this Easy Chicken Pot Pie Recipe
First, the carrots require par-cooking so measure a cup and a half. A 12 ounce bag of mini carrots, or baby carrots, any carrot, shown as one and a half cups:
Notice a few left over for another recipe or a snack.
Note: This illustrates the difference when purchasing a product by weight (ounces, pounds, etc.) and a recipe requirement by volume such as cups, quarts, etc.
12 ounces is a cup and a half of liquid ounces. Although a cup and a half of volume as shown here is less than 12 ounces:
12 oz is a cup and a half of liquid ounces–not necessarily factual-it is ‘avoirdupois’ weight which is measured in pounds, ounces-can be dry weight such as the carrots. etc.-12 oz is 3/4 lb whether dry or wet. Cups and such are measured by volume
Then into a stove top pot with water and a pinch of salt.
The carrots cook before the potatoes as they are sturdier and require a bit more time to soften before adding the potatoes.
Next peel and cube the potatoes into ‘pot pie’ size.
Add the potatoes once the carrots are tender (after about 15 minutes of the carrots in the simmer).
While the carrots and potatoes simmer, chop a medium yellow onion that will be used to make the base for the stew-like filling.
Next, the star of the show is 2 chicken breasts plucked from a rotisserie chicken purchased at a local club-type store (also available at many grocery stores).
Why choose this?
The roasted bird is already seasoned and cooked perfectly plus it is lower in retail price than a raw chicken. It’s very convenient and a huge time and money saver plus there will be 6 pieces leftover for another meal!
Then, remove the skin and chop the chicken.
Here’s the desired size for the chicken chunks.
Bouillon cube for size reference:
Note: No bouillon cubes were incorporated into this recipe. Shown for illustration only.
Heat 2 cups of chicken broth in a saucepan and keep warm.
This was another money-saver ingredient.
The trimmings from a previous chicken preparation were saved and used to make homemade chicken broth.
An additional benefit of doing this is the amount of salt content is controlled by you!
Check the carrots and potatoes and, if tender, remove from heat, and drain water then set aside.
This Easy Chicken Pot Pie Recipe requires a good base for the filling so let’s get to it.
Add olive oil and a tablespoon of unsalted butter along with the onions to a 4 quart pot and saute until tender, about 4-5 minutes. Pay close attention to prevent burning.
Next add in the flour and whisk together.
Slowly pour in the warm chicken broth and whisk well.
Add the 1/2 tsp of salt and a few turns of fresh cracked pepper.
My favorite part! Add a dash or three of hot sauce. Fear not! It will not harm you.
Now add the chicken and stir.
Then the carrots and taters.
Add the frozen peas. Adding them frozen helps maintain their shape and texture.
Everybody’s in the pool! Cook over medium heat until thickened and bubbly.
Note: Once the mixture cooked for a few minutes I thought it was too thick so a third cup of heated chicken broth was added.
How does that look?
This would be a good time to preheat the oven to 400F.
Roll Out the Dough for the Easy Chicken Pot Pie Recipe
While the slicing, dicing, boiling, whisking and mixing was going on Mimi Linda, my favorite wife, was busy working on the simple crusts for our individual serving pot pies. She used a package of 2 refrigerated pie crusts. Very convenient.
In order to make the roll out easier remove the pie crusts from the refrigerator a couple hours before to soften.
Get out the rolling pin and flatten the pie crust more than it already is. We need to increase it’s size by about 25-30%:
Next, a very important simple step.
Coat the ramekin thoroughly with cooking spray. You’ll thank me later:
Once the dough is rolled out, carve a circle larger than the circumference of the ramekin as the dough must cover the sides of the dish also.
Work the dough into the ramekin as shown.
Then, roll out the remaining dough for the pie topper.
Assemble the Chicken Pot Pies
This is the fun part, other than eating the pie. Remove the mixture from the heat and ladle the contents into the ramekins to fill our easy chicken pot pie.
When it looks like this it’s topper time!
Top it! No you top it!!
Then trim the excess
Don’t forget to poke holes in the top to allow steam to escape:
From Mimi Linda’s kitchen to yours!
Line a sheet pan with foil for easy clean up in case of a boil over. Then, pop the pie(s) into the preheated oven at 400F.
We only cooked one to show the rest of the process. Thus, we froze the rest to enjoy later. More on freezing them in a minute.
Finally, bake until the top is golden brown, approximately 20-25 minutes.
Possible serving suggestions include serving right in the ramekin. Should I use a fork or a spoon?
Why is that pot pie so angry?
Our fave is to invert ramekin into a pasta bowl:
Viola! Sure glad we employed the cooking spray!
I’m going with a spoon.
Check out that bite!
Pro Tip: Here’s a tip if you’re not cooking all the chicken pot pies at once and would like to have them at a later date. Place the ‘uncooked’ pot pie on a sheet of regular aluminum foil and fold up and over the pie then place in the freezer. Suggest thawing the pie(s) then carefully removing the foil prior to baking. Usually the top crust doesn’t stick once properly thawed.
Easy Chicken Pot Pie Recipe Review
Would I do it again? Indeed, I have and I will. This pot pie recipe is and has been a family favorite. It is easy, simple, and furthermore I control the ingredients. Frozen pot pies were created by the Swanson company during my early childhood (circa 1951 if you must know). I considered it a real treat when my parents bought them at the store and brought them home for dinner. Additionally, mom loved the convenience and having my own personal pot pie was very meaningful to me, and still is.
Comfort Food at its Finest
This Easy Chicken Pot Pie Recipe rekindles those childhood memories each and every time we prepare it.The delicious filling, the flaky crust, and simply the mouthfeel of the pot pie was so darn comforting. Since this recipe freezes well we often double the recipe and make 8 chicken pot pies instead of 4. Furthermore, I like controlling the amount of sodium in this recipe. Although I’m not super obsessed with salt limitations and have no diet restrictions as such but, I do carefully read food labels and noticed that one national brand chicken pot pie contained 750 mg of sodium. This recipe doesn’t even put a dent in that.
I also make every effort to lower my food costs. I spent less than $15 dollars to make pot pies for a family of 4! And…I had carrots and peas leftover plus 6 pieces of cooked chicken. Thus, can you afford not to make this recipe?
If you have any questions or comments, feel free to leave them below or send me an email.
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Recipe Card
Easy chicken Pot Pie Recipe
Ingredients
Equipment
Method
- 2 hours before prep time, remove the premade pie crusts from the fridge and allow to come to room temperature
- Chop the carrots and place them in a pot, add water and salt. Set on the stove and bring to a low simmer
- Chop the potato and set aside until the carrots begin to soften (about 10 minutes) and then add the potatoes to the pot with the carrots.
- Pour the chicken broth into a pot and place on a burner on medium low to warm up the stock.
- Chop the onion and drop into a stock pot with the butter and olive oil. Once the onion has become soft and translucent pour in the flour and whisk thoroughly. Once the flour is dissolved completely, slowly pour the warm broth into the pot whisking constantly.
- Chop the chicken breast into small cubes and add to the pot along with the frozen peas.
- Drain the water from the carrots and potatoes and add to the stock pot
- Preheat the oven to 400F
- Scatter the rest of the flour on a rolling mat. Lay down the pie crust and dust both sides with the flour. Roll out with a rolling pin to increase the size by 25-30%
- Spray the ramekins with the oil and then cut the dough to form a piece big enough to fit down inside the bowl. Ladle the pot pie filling into the dough in the ramekin and then cut a piece of dough a little bigger than the top of the bowl. With your fingers, crimp the edge around the top of the pot pie to seal the filling inside. Poke a few holes with a knife in the top of the crust to allow steam to escape.
- Repeat the process with the rest of the ramekins. This will require forming the flattened dough into a ball and rolling out again a few times to have enough to line the ramekins and cover the tops.
- Place in the oven for 20-25 minutes until the top of the chicken pot pie is golden brown
- Serve and enjoy
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