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

Cook Time: 30

Total Time: 1

Servings: 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 all-purpose 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.

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