Chicken pot pie savory pie filled with cooked chicken, onion, carrot, and peas in a creamy sauce. With a flaky, buttery crust, it’s comfort food at its finest. And whiles it’s a dish that you can easily source, pre-made, in almost any grocery freezer aisle, we strongly believe that making your own, from scratch, is worth it a thousand times over.
Do you have to make your own pie crust?
Definitely not. Store-bought refrigerated dough will work just fine. However, if you have the time, this flaky homemade recipe won’t let you down.
How do you make sure your bottom crust doesn’t get soggy?
It’s all dependent on the filling—it can’t be soupy! Instead, it should be thick when it comes off the stove; too much chicken broth and you’ll run the risk of it seeping through your crust before it’s baked.
Can you freeze the pot pie?
Absolutely! You can make the filling up to a day in advance and you can freeze a whole unbaked chicken pot pie for up to two months.
Ingredients:
6 tbsp butter
1 onion
1/3 cup flour
3 cups chicken broth*
1 tsp salt
1/2 tsp black pepper
1 cup heavy cream
12 oz frozen mixed vegetables (1 1/2 cups)
10 oz pre-cooked grilled chicken breast strips (1 chicken breast seasoned and cooked)
8 uncooked biscuits (or the scraps of cut-out biscuits)
PREPARATION:
Preheat oven to 400°F.
Melt butter in a large frying pan and sauté onion until soft. Whisk in flour.
Add the broth, salt, and pepper and bring to a boil. Add the cream, veggies, and chicken and heat through. Pour mixture into a 13 by 9-inch casserole dish and top with biscuits.
Bake for 25-30 minutes or until golden brown.