This Chicken Pot Pie recipe is easy to make and the ultimate comfort food! It’s got a flaky pie crust filled with chicken, veggies and a rich, creamy sauce. This homemade pot pie has amazing flavor and is guaranteed to hit the spot!
This post is sponsored by Challenge Butter, but all opinions are my own.
Easy Homemade Chicken Pot Pie
It’s officially getting cold around us, which means it’s the time of year to break out the comfort foods that just hit the spot, warm you up and make your soul happy. This Chicken Pot Pie is definitely one of those recipes. It’s easy to make with a pre-made pie crust, but the filling is homemade, simple to put together and FULL of amazing flavor! It’s 100% addicting and perfect for this time of year.
One of the other great things about Chicken Pot Pie is that it’s a full meal in one. You’ve got veggies, protein and some carb going on with the crust. It’s all you need!
How to Make Chicken Pot Pie
Chicken pot pie is one of those old-fashioned dinners that’s just so satisfying to make – and eat! Here’s how to make it:
- Cook the chicken and celery. Place them in a large pan and cover them with water. Boil them until cooked, about 12-15 minutes, then drain the water and set aside.
- Start the gravy. Melt your butter, then add the onion and cook until it’s tender and translucent. Stir in the flour, thyme, salt and pepper until combined. I like to use a whisk for this gravy to help break up any lumps.
- Add the chicken broth and cream next. I like to add small amounts of the broth at a time at first, then whisk it all together well to ensure that I break up any lumpiness. Then you can add the rest more quickly.
- Simmer the gravy for about 15 minutes or so until thickened. Keep in mind that the thicker the gravy is, the thicker it’ll be in your pot pie. So if you like the filling a little thinner, you might want to cook the gravy a little less. Also keep in mind that once you add the chicken and veggies, it’ll thicken further, so you don’t want to over thicken it.
- Add rest of filling ingredients. Add the chicken, celery, peas and carrots and stir until it’s all well covered in the gravy. Set the mixture aside.
- Add a pie crust to your pie plate. Fill the crust with the gravy filling, then add the second pie crust on top. Crimp the edges as you like, then brush the top of the pie with the egg and cut a few slits in the top to allow it to vent while cooking.
- Bake the pot pie for about 30 minutes total, adding a pie crust ring about 20 minutes in to keep the crust from browning too much.
- Serve! When it’s ready, pull it out of the oven and serve warm! So good!
Quick And Easy Chicken Pot Pie With Cream Of Chicken Soup
FAQ
Can I use milk instead of heavy cream?
What is a substitute for 1 cup of heavy cream?
How do you thicken up chicken pot pie?
What can I replace heavy cream with in soup?
Does chicken pot pie use heavy cream?
Unlike other chicken pot pie recipes, which range from over-the-top decadent (think chicken pot pie à la Pioneer Woman) to those that use “cream of” soups (like the original Campbell’s chicken pot pie), this recipe uses no butter or heavy cream but still achieves that delightfully creamy and decadent flavor.
Is it better to substitute full cream milk with buttermilk?
Cultured buttermilk is a fermented and tart liquid that contains active bacterial cultures, popularly called probiotics, which are essentially the beneficial microbes found naturally in our gastrointestinal system that support immunity, digestion, and nutrient absorption. Fermented dairy products that contain these microorganisms have been linked to lower risk of coronary heart disease. Both low fat and full fat versions of buttermilk fit into a health-promoting diet as a substitute for full cream milk. They produce very different results when cooking and have very different taste profiles. It may not always make sense to make this substitution. Individuals who enjoy drinking buttermilk regularly should continue to do so in the context of a healthy diet that contains a variety of fermented foods like yogurt, kimchi, tempeh, and unpasteurized sauerkraut.
What is a good substitute for chicken pot pie?
If you need the pie to be dairy free (and thus have been looking for a milk substitute for chicken pot pie), almond milk is an ideal choice. Fresh Thyme. Absolutely worth it for this recipe. You can swap dried, but it simply will not be as wonderful, and wonderful is what I am hungry for when I crave chicken pot pie.
Can you make chicken pot pie without milk?
However, you can make chicken pot pie without milk by replace the milk with chicken stock or a dairy free milk. You want to use a dairy free milk, I’d recommend unsweetened almond milk, almond cooking milk, a very mildly flavored coconut milk, or a mildly flavored oat milk. Soy milk is also probably fine but I’ve never used it.