Comfort and Versatility: Our Delectable, Easy Chicken Pot Pie Recipe

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This easy chicken pot pie recipe starts to creep into my mind towards the end of summer. It makes its way into my meal rotation from fall through springtime. I love the adaptability and flexibility that comes with making this classic dish. If I’m organized, I plan to roast a chicken early in the week, make stock, and save the leftovers. Then I’m ready to use the leftovers later in the week to make composing the dish easier. I also like to keep crust, bechamel, and vegetables in my freezer allowing me to make this dish with minimal planning.

A Versatile Canvas for Creativity

My Easy Chicken Pot Pie recipe is a culinary canvas that celebrates the ingredients you have on hand. Don’t hesitate to use whatever vegetables, chicken cuts, or pastry options (puff pastry anyone?) you prefer. Whether you’ve roasted a whole chicken with vegetables or have fresh spring produce at your fingertips, you can adjust the pot pie filling to suit your taste and season. I like to use vegetables like snap peas, asparagus, and spring onions during the spring. Sometimes I’ll throw in mushrooms. Closer to fall I’ll use green beans and potatoes (purple potatoes make a striking addition). I tend to add roast vegetables from my leftover roast chicken during winter.

From Leftovers to Shortcuts – Quick Pot Pie is Possible

Don’t worry if you’re short on time; you can always opt for store-bought rotisserie chicken and frozen vegetables for a quick and easy shortcut. Or quickly poach a chicken breast or two. Store-bought puff pastry also makes a quick and delicious crust option. Our recipe celebrates both creativity and convenience.

A Fun Fact About Pot Pie

Did you know that the history of pot pie dates back to medieval times? Encasing delicious fillings in pastry was a practical way to preserve and serve food. Over the years, pot pie evolved, becoming a beloved comfort food cherished by families everywhere.

Comfort Foods Can Be Healthy Too

Chicken Pot Pie is a prime example of how comfort foods can be both nourishing and satisfying. Wholesome ingredients like fresh vegetables, flavorful chicken, and a delectable whole wheat crust make my pot pie nutritious without sacrificing flavor.

By using leftovers and exploring shortcuts this recipe makes crafting a one-pot dinner easy. Try it and let us know what you think in the comments below.

Chicken Pot Pie

Introducing our versatile and comforting Chicken Pot Pie recipe, where you can let your creativity shine and adapt it to whatever ingredients you have on hand. This recipe is perfect for utilizing leftover roasted chicken and vegetables, but it can also be prepared with fresh spring vegetables and a quickly poached chicken breast. Whether you're craving a comforting meal on a cozy evening or seeking a delicious way to repurpose leftovers, our Chicken Pot Pie recipe is a go-to option that allows you to get creative in the kitchen. So gather your ingredients, unleash your culinary imagination, and indulge in the heartwarming flavors of this timeless dish.

5 from 2 votes

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Course: Main

Cuisine: American

Keyword: chicken, comfort, leftovers, pie

Prep Time: 30 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 1 hour hour

Servings: 8 servings

Calories: 300kcal

Author: juiceofsevenlemons

Cost: $8.65

Ingredients

Pie Crust

• 1 9" butter wheat pie crust

Cream Sauce (béchamel/velouté)

• 3 tablespoons butter
• 1/4 cup flour
• 1/2 teaspoon fine sea salt
• 1 cup chicken stock
• 3 cups milk
• 1 tablespoon sherry or madeira

Sauce Filling

• 1 1/2 cups diced chicken rotisserie/roasted
• 1 1/2 cups blanched or roasted vegetables diced into bite sized pieces (see notes)
• 1/2 cup sautéed sliced/quartered mushrooms (optional)

Instructions

Prepare

• Retrieve your pie crust from the refrigerator and let warm while making the sauce
• Set oven to 350 F
• Get out a large 2 quart soufflé dish or similar sized pan and place it on a sheet pan to catch any drips during cooking

Make sauce

• In a medium saucepan, melt butter over medium
• Add flour and salt; cook, stirring frequently, until mixture is pale golden, has a slightly nutty aroma, and is the texture of thick wet sand
• Whisking constantly, pour in 1/2 cup chicken stock until smooth and then add the last 1/2 cup of stock and whisk until smooth again
• Add 2 cups milk and cook mixture, stirring constantly along the bottom of pan, until boiling, about 5 minutes
• Reduce heat to low, simmer and continue stirring occasionally until the sauce thickens and coats the back of a spoon
• Add the sherry or Madeira and stir to incorporate
• Remove the saucepan from the heat and allow to cool slightly

Assemble and cook

• Roll out the pie crust large enough to overhang the top of your cooking vessel by 2 inches or more
• If needed, blanch the vegetables and sauté the mushrooms to add to the pot pie
• Add the blanched or leftover roasted vegetables, mushrooms, and chicken to the cooking dish
• Add the the sauce to the chicken and vegetables and stir to incorporate
• Press the rolled crust gently on top of the pot pie sauce mixture
• Crimp or press the crust to the cooking dish edges to seal the pie
• Cut 4 2-3 inch slits symmetrically around the pie crust (making sure they do not intersect) to allow ventilation during cooking
• Place the dish on a sheet pan if it is not on one already and place into the oven to cook for 30 minutes or until bubbly

Notes

Chicken Shortcuts: You have the freedom to choose the type of chicken that suits your taste and convenience, whether it’s a rotisserie chicken, roast chicken, poached chicken breast, or even a combination of chicken parts (breasts, thighs etc.).

Vegetable Versatility: The same goes for the vegetables — use what you have available or prefer. While almost any vegetable can work well in a pot pie, some popular choices include carrots, peas, potatoes, celery, mushrooms, and onions. Turnips add a fun interest with the classics, as do sweet potatoes. Green beans are always welcome; and in the spring asparagus and peas are a nice variation. However, it’s generally best to avoid overly watery vegetables like zucchini or watery greens that might release excessive moisture into the filling.

Crust Options: For the crust, you have multiple options. You can use store-bought pie crust or puff pastry for a quick and convenient option. Alternatively, if you’re up for a homemade touch, our Butter Wheat Pie Crust recipe complements the filling beautifully with its rustic flavor and flaky texture.

Sauce Flexibility: The sauce is a delightful blend of a classic béchamel and velouté. It can be made with either fresh or boxed chicken stock, and you have the flexibility to adjust the amount of milk or stock or omit it entirely, depending on your preference and dietary needs.

Experiment: Keep in mind that this recipe encourages experimentation and improvisation. Feel free to swap ingredients, explore different flavor combinations, or use up leftover ingredients from your fridge.

Nutrition

Serving: 300g | Calories: 300kcal | Carbohydrates: 25g | Protein: 10g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 30mg | Sodium: 400mg | Potassium: 300mg | Fiber: 2g | Sugar: 2g | Vitamin A: 600IU | Vitamin C: 5mg | Calcium: 150mg | Iron: 2mg