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Chicken Pot Pie
Chicken pot pie is easier to make than you think! I love a good chicken pot pie! But let’s face it, I normally buy it from the freezer section of the grocery store to eat them. That isn’t really healthy, and it is surprisingly easy to make it myself instead. I don’t know about you, but if I can make it myself, I would much prefer that.
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I start with cooking the chicken, as that is the part that takes the longest. But it is still easy! I use the crock pot to cook the chicken because that makes it tender and very easy to shred.
Chicken for Chicken Pot Pie
1 can chicken broth
2 chicken breasts
½ teaspoon minced garlic
¼ teaspoon garlic salt, ancho chili powder, and Montreal chicken seasoning
1 bunch fresh thyme, rosemary, and a bay leaf
Fresh cracked black pepper, to taste
Throw all of this into the crock pot and let it cook for 1.5-3 hours, or until the internal temperature of the chicken reaches 165 degrees, as measured by a meat thermometer.
Once the chicken is cooked thoroughly, pull it out and set aside to cool before shredding. Using a slotted spoon remove the herbs and discard. Do not throw away the broth though, as that will come in very handy in a bit!
Chicken Pot Pie Filling Ingredients
Pie crust, 1 box (14.1 oz.) refrigerated pie crusts (I use Pillsbury brand, which has 2 crusts in each box)
1 can cream of chicken soup
1 can cream of celery soup
2 bags frozen mixed vegetables
Chicken I talked about earlier
Broth I set aside that the chicken was cooked in
Chicken Pot Pie Directions
Now that the chicken is ready, it is time to prepare everything else! I use pre-made pie crusts that are refrigerated. I freeze these all the time so I have them on hand, especially in the winter. If they are just refrigerated, leave them out for 10-15 minutes to come up to room temperature. If frozen, this will take 45-60 minutes before the crust can be unrolled and used.
Preheat the oven to 375.
In a mixing bowl add in the shredded chicken, both cans of soup, 1.5 bags of frozen veggies. Put the remainder of the second bag back in the freezer. Then add in the broth that the chicken was cooked in and mix it all together until it is well combined.
I used four small cake pans. The reason for this is that the recipe makes four perfect individual pies with it. I sprayed them with nonstick baking spray with flour in it before putting the crust in. That makes removing them much easier.
Once I unrolled the pie crust, I used a 9 inch cake pan to cut the crust down into a smaller piece. Flip the cake pan upside down on top of the crust, and cut around the edge. This filled the cake pan I linked to above perfectly, with just a bit left on the top. Don’t worry about that, because it can be folded over once the filling is in and that helps keep everything inside.
Once the crust is in the cake pans, fill it with the mixture I made earlier. Don’t fill it completely to the top though, otherwise it will bubble and boil over when cooking, and that just makes a mess. I am really bad with that part, always filling them too full and having to clean out the oven later.
I kept the pie crust remnants. Do not discard this because it is perfect for making the lattice top. I cut 6 strips from this and layered them on the top of the pie. Once the lattice is complete, using a basting brush to brush the top with an egg wash.
Brushing with the egg wash (just beat an egg really well) will create that gorgeous crispy crust and beautiful caramelization on the top. That is the finishing touch to a perfect pie, in my opinion!
Bake for 40-45 minutes, until the crust is golden brown. Baking at 375 meant that I could bake uncovered and didn’t have to worry about the top or the edges burning.
Once they are out of the oven, leave them in the cake pans to rest and cool for at least 15 minutes before touching. Once the cake pans are cool to the touch, remove them from the cake pans and transfer to a plate.
Nathan was in charge of this portion of the process. He ran a brownie spatula around the edges to make sure they weren’t sticking to the sides first. Nathan said, if it spins in the pan, it’ll come out. He wasn’t happy with the job the pie server was doing, and specifically went for the brownie spatula.
This chicken pot pie recipe is such an easy and fun recipe that anyone can do. I feel confident enough in the simplicity of this recipe to let Nathan, my husband, make it on his own! It really is that simple, but oh my pie! It is delicious. I hope you enjoy this chicken pot pie recipe as much as I do!
Have you tried this recipe? Let me know your thoughts in the comments! Check out my other chicken recipes!
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