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This Chicken Pot Pie is a comfort food classic. It is easy to make and can be prepared ahead of time. You can either make your own Easy Chicken Pot Pie crust, or you can use a storebought puff pastry. This is the perfect cozy pie, perfect for any night of the week.
Table of contents
- Easy Homemade Chicken Pot Pie
- How to make Chicken Pot Pie ahead of time
- Chicken Pot Pie with Storebought Pie Crust
- Chicken Pot Pie FAQs
- For more Savoury Pie recipes, check out:
- Made this Chicken Pot Pie recipe and love it?
- A note on salt and oven temperature
- Why is this recipe in grams?
Easy Homemade Chicken Pot Pie
Hi hi, just popping in to share an old favourite I have updated a wee bit - Easy Chicken Pot Pie! This recipe is a classic in my Husband's family and is the ultimate comfort food. The recipe came from a food technology class his sister took at school and was printed on a piece of paper and laminated at their house! It's just the best and is super easy.
Chicken and bacon are cooked down and then the chicken pot pie filling base is made with celery, carrots and onion. Stock and cream provide moisture and creaminess, along with some dried thyme. Then, the whole thing gets tucked in under some flaky pastry and baked until perfectly golden brown.
Assembling this chicken pot pie does take a little bit of chopping up etc but it is so worth it, and you can easily prepare the components ahead of time, or use storebought pastry. I have outlined how to do both below!
Side note - when I updated the recipe I upped the moisture in the filling a little bit which made it a bit more splattery. Chicken pot pie will forever be one of those #beigefoods that is so good to eat, but absolutely not the easiest thing to take photos of. You'll just have to trust me here that this is so, so good.
How to make Chicken Pot Pie ahead of time
The great thing about this Chicken Pot Pie recipe is that you can prep your elements for it ahead of time. There are a couple of ways you can do this. Remember that the pie dough ideally needs to rest for a few hours or overnight, so make that the day before or morning of if you are making your own crust.
- Make your pie crust ahead of time. Then prep the filling ingredients - pre chop your bacon and chicken and put in a container in the fridge, and then cut your vegetables up and have them all ready to go too.
- Make the filling ahead of time and store in an airtight container in the fridge until ready to assemble. You may need to add a little more time onto the baking time just to make sure the filling is heated through. Look for it to be bubbling.
- Make and assemble the whole pie and leave it in the fridge ready to bake. This works great if you want to make dinner earlier in the day. It also works well if you want to double the recipe and make some in an aluminium container to take to a friend etc. Just attach a wee note with baking instructions!
Chicken Pot Pie with Storebought Pie Crust
When it comes to the crust for Chicken Pot Pie you have two options:
- Make your own Chicken Pot Pie crust - this is just an easy pie dough. I often make a few extra batches when I am on a roll making pie dough. Then I pop it into my freezer so that I have it on hand. This Chicken Pot Pie is a great use for freezer dough. Alternatively making the dough is super quick too and homemade is always delicious!
- If you don't want to make your own dough then you can use store bought puff pastry to make this chicken pot pie. Just buy the frozen stuff in the sheets and defrost. I find it is easiest to just do a plain lid on the pie when using store bought rather than the lattice finish.
Chicken Pot Pie FAQs
What should I serve with Chicken Pot Pie?
I usually just make a super quick salad to serve alongside chicken pot pie, or some roasted broccoli is so good too. Get your oven ripping hot (500°f / 260°c), cut up some broccoli into florets (I cut it with the stem still on and make long thin pieces rather than stubby florets). Place on a sheet pan and drizzle with some oil and some seasoning, then pop in the oven and cook, shaking the pan every few minutes, until the broccoli is nicely charred. Sometimes I like to hit it with some vinegar as soon as it comes out of the oven. We have this at least once a week - it is so easy and so good.
How should I reheat leftovers?
This chicken pot pie reheats super well. I usually just reheat it in the microwave but if you like you can cover the pan with foil and reheat in the oven until warmed through too. Take the foil off the last few minutes to crisp up the crust.
Can I leave out the bacon?
You can absolutely leave out the bacon. Just use a tiny bit more chicken, or add in some mushrooms. If you use mushrooms I would quickly fry them off separately just to cook out some of the moisture.
How can I make this as time efficient as possible?
Start by chopping up the chicken and bacon, and get that frying while you cut up the vegetables for the base of the filling. While the veggies are cooking, prep your pie crust and have it ready to go. Put it on a sheet pan and back into the fridge until the filling is done if you need. Have your oven preheated and ready to pop the pie straight in.
Can you freeze chicken pot pie?
I haven't tried it but I think this would work fine. You can either freeze the filling and dough separately (allow both to defrost in the fridge overnight), or you could freeze the whole unbaked assembled pie and bake from frozen. Just be careful here because you do not want to do this with a ceramic pie dish - ceramic dish and hot oven is a bad combination.
How much puff pastry do I need if I am using storebought?
600g should be enough!
What sort of pan should I use for this?
Anything casserole sized or a large pie pan will work! I used an enamel pan which was about 10"x12" (from this set) but as long as whatever you are using holds about 6 cups (pour water in to test if needed) you should be good!
For more Savoury Pie recipes, check out:
- Chicken, Leek, and Sundried Tomato Pot Pie
- Mushroom and Sundried Tomato Pesto Pie
- Individual Steak and Mushroom Pies
Made this Chicken Pot Pie recipe and love it?
If you make this Chicken Pot Pie recipe, I would LOVE for you to leave me a review below and let me know how you liked it! Make sure to tag me on Instagram if you make it!
A note on salt and oven temperature
It is important to note the type of salt that is called for in a recipe. I use Diamond Crystal salt throughout my recipes - if you use a different sort of kosher salt or regular table salt you will need to adjust accordingly as some salt is 'saltier' than others. Morton's salt is twice as salty, so you will need half the quantity. Same goes for a regular table salt. I am working to get gram measurements throughout my recipes for salt but still getting there.
All oven temperatures are conventional unless otherwise stated. If you are baking on fan, you will need to adjust the temperature. An oven thermometer is a great investment to ensure that your oven is the correct temperature.
Why is this recipe in grams?
I post my recipes in grams because it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. However, there is no way for me to provide one cup measure that works for everyone. Posting in weight fixes this issue. If you would like the recipe in cups, then you are welcome to convert it yourself via google. However, please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking!
Chicken Pot Pie
5 Stars4 Stars3 Stars2 Stars1 Star5 from 7 reviews
- Author: Erin Clarkson
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Savory
- Method: Baking
- Cuisine: American
Description
This Chicken Pot Pie is a comfort food classic. It is easy to make and can be prepared ahead of time. You can either make your own Easy Chicken Pot Pie crust, or you can use a storebought puff pastry. This is the perfect cozy pie, perfect for any night of the week.
Ingredients
Scale
Chicken Pot Pie Crust
- 375g All-purpose flour
- Pinch of Salt
- 225g cold unsalted butter, cut into cubes
- 250g cold water
- About 1 cup or 1 big handful of ice
- 60g Apple cider vinegar
Chicken Pot Pie Filling
- 60g unsalted butter, divided
- 200g finely diced onion (about one medium)
- 200g finely diced celery
- 300g finely diced carrot
- Salt and pepper to season
- 100g bacon, roughly chopped
- 800g skinless boneless chicken breast, cut into small cubes.
- 3 Tbsp all-purpose Flour
- 330g chicken or vegetable stock
- 225g cream
- 1 Tbsp dried Thyme
Egg wash - 1 egg whisked with 1 Tbsp water
Instructions
CHICKEN POT PIE CRUST
- Place flour and salt into a large bowl. Cut butter into chunks, and add to the flour. Toss lightly to coat.
- Working quickly, using a pastry blender or your fingers, cut the butter into the flour mixture until there are only large pea-sized chunks left. You want a few lumps of butter remaining to keep the pastry nice and tender.
- Combine ice, water and cider vinegar in a bowl. Sprinkle a few tablespoons of the ice water into the flour and butter mixture, and using a stiff spatula or your hands, mix in well. Continue adding water a tablespoon at a time ( I normally need about ½ cup plus a little more) until you have a dough that holds together well, but is not too wet.
- Squeeze together with your fingertips to make a hom*ogenous dough. Shape into a rectangle, Rest in the fridge for one hour.
- Roll out the dough on a floured surface into a rectangle, fold it in thirds like a letter, then roll again and repeat the folding. Repeat this process one more time. Shape into a rectangle. Rewrap tightly in plastic, and rest for at least two hours, or preferably overnight, before using.
CHICKEN POT PIE FILLING
- Preheat the oven to 425˚f / 220˚c. Prepare a dish - I used an enamel pan but anything that holds at least 6 cups is fine.
- Melt half of the butter in a large skillet or frying pan over medium heat. Add the chopped bacon and chicken. Cook until the chicken is golden brown, and cooked through. Remove and set aside.
- Return the pan to the heat, melt the rest of the butter in, and add the onion, celery and carrot. Cook gently, stirring often, partially covered, until tender, approximately 20 minutes. Season well with Salt and Pepper.
- Add the flour and ½ tsp salt to the vegetables. Stir well, then add the stock, cream and thyme, and stir until well combined. Fold through the cooked chicken and bacon and stir to combine. Remove from the heat and turn the filling into a dish with a 6 cup capacity.
- Remove the pie dough from the fridge. Roll out until it is approximately ⅛" (3mm) in thickness. Cut a thick strip (if you are making a lattice, cut your strips for the lattice and use the scraps to seal) and use to place around the edge of the dish to help seal. Brush the strip lightly with egg wash. Cut the remaining dough into strips, and decorate the top with desired lattice. Alternatively leave the piece of dough whole, and make a plain 'lid' for your pie - be sure to cut a small vent to allow steam to escape.
- Brush the top of the pie all over with egg wash. Bake for 15 minutes at 425°/ 220°c then reduce the heat to 400°f / 200°c and bake for a further 25-30 minutes, or until the pastry is golden brown and the filling is bubbling. Allow to stand 10 mins before serving.
Store leftovers in an airtight container in the fridge.
