Easy Chicken Pot Pie Recipe
When the blustery wind blows and temperatures begin to fall, this incredible easy chicken pot pie is the perfect dish to fill your tummy and warm you up. Recipe developer Laura Sampson, a mom of three who lives in Alaska and blogs at Little Home Big Alaska, loves to take recipes for old-fashioned foods like chicken pot pie and breathe new life into them with shortcuts, substitutions, and hacks that make them easier for people to fix today.
This easy chicken pot pie is the perfect combination of protein-filled juicy chicken with healthy veggies such as carrots, mushrooms, and onions that are melded together with a tantalizing thick broth nestled together under a tasty and flaky top crust. If you make it, this recipe will surely become a favorite at your house. Even better is that you can modify it to fit your food preferences.
This recipe takes only ten ingredients and is incredibly easy to fix. Give this dish a try!
Prep the ingredients for your easy chicken pot pie
Start making your easy chicken pot pie by preheating the oven to 400 degrees Fahrenheit. It takes just 15 minutes to prepare the ingredients followed by baking time of 25 to 30 minutes. Dice carrots to equal one cup, chop the celery to yield half a cup, and slice up the onions for half a cup.
Use either the meat from a precooked rotisserie chicken or bake the chicken yourself, just so long as you have two cups of chopped cooked chicken ready to go. "Rotisserie chicken is a great choice. It can be any kind of leftover chicken, so whatever you have works," Sampson said.
Using cooking spray, grease a three-quarter 7x11-inch deep dish baking pan. Sprinkle the chicken and mushrooms from two 6-ounce cans of sliced, drained mushrooms. "I just used plain canned mushrooms," she said.
Turn on the burner for your easy chicken pot pie
Take one cup of diced carrots, half a cup of chopped celery, and half a cup of chopped onion along with half a cup of chicken broth and cook in a pan over medium heat, cooking until the carrots are just tender, approximately four to five minutes.
Scoop out the vegetables and ladle them across the baking dish with the chicken. Return the pan to the burner and add two cups of chicken broth along with two teaspoons of Italian seasonings. Bring the liquid mixture to a low boil.
"The best chicken broth to use is definitely the kind of chicken broth you have in your cupboards or pantry. If you use low sodium, do make sure to check it for salt and add it as needed," Sampson said of the easy chicken pot pie. While it's warming up to a low boil, mix one and a half tablespoons of cornstarch with the remaining broth.
Making the amazing gravy for this easy chicken pot pie
While the broth for your easy chicken pot pie is beginning to boil, add a scoop of hot broth to the cornstarch broth and stir it consistently to make sure the cornstarch won't seize up. Be sure not to skip this step.
"It's important to stir it because it'll 'seize' or clump up," Sampson advised. "I think using cornstarch makes a nice gravy, and it's easier to work with than flour." To make sure it's not lumpy, be sure to put it in a small bowl or cup and add the chicken broth to it. Stir it until it's smooth. Add hot broth to the mix, again stirring until well combined. This tempers it and reduces the chance of it seizing up. Whisk it into your hot broth and keep whisking until it's smooth.
Pour this delicious concoction over the chicken and vegetables in the baking dish.
Creating the topper for your easy chicken pot pie
Take one sheet of thawed puff pastry and unfold it. Use a rolling pin to make sure it will spread across the top of the baking dish. Pinch the pastry to the edge of the pan.
"Puff pastry comes in frozen in sheets. You usually get two sheets per box. I get them out of the freezer desserts section of the store, but they are not sweet dough," Sampson explained. "Store-bought puff pastry is so easy to work with. The only thing you need to make sure of is that it doesn't get too warm while it waits to be used. So thaw it in the fridge, and then pull it out about 20 minutes before you plan to use it so it is somewhat flexible. If you get to the point that it's sticky, you absolutely use a small amount of flour to keep it moving."
You can use one egg yolk and a splash of water to make an egg wash and brush it across the top of the puff pastry to make it brown up.
"I kind of love the dark shiny egg wash look. It's so complete with an egg wash if that makes sense, like it was made in a shop or restaurant," Sampson said.
Almost finished with your easy chicken pot pie
Pop the easy chicken pot pie in the oven for 25 to 30 minutes until puffed up and browned. Be sure to let it rest five to ten minutes before serving.
Note that this particular recipe doesn't place a pastry or dough in the bottom of the baking dish for a base. When serving, it will be a bit fluid, but you can thicken it up even more.
"It is gravy, so it will flow where it wants to. If you want it to be really thick, you can always add a bit more x, or you can serve it with a slice of bread. My kids like the 'serve it with bread option,'" Sampson said.
This easy chicken pot pie recipe's a hit
Even though teenage boys are known for their bottomless pits for stomachs, Sampson said her sons love this comfort food easy chicken pot pie that's easy to customize for anyone's taste buds.
"My boys definitely love this recipe. They are always happy to have it for dinner, although I think I need to start doubling it because they could probably eat it themselves no problem," she said.
There are endless ways to personalize your pot pie to satisfy whatever sounds tasty to you. You can make your chicken pot pie more like a tater tot casserole, make it vegan, switch to beef and add mushrooms, or even load it up with even more veggies such as butternut squash, black eyed peas, and sweet potatoes.
- 2 cups chopped cooked chicken
- 2 6-ounce cans sliced mushrooms, drained
- 1 cup diced carrots
- ½ cup chopped celery
- ½ cup chopped onion
- 3 cups chicken broth, divided
- 2 teaspoons Italian seasonings
- 1-½ tablespoons cornstarch
- salt to taste
- 1 sheet puff pastry, thawed
- Preheat the oven to 400 degrees Fahrenheit. Sprinkle the chicken and mushrooms in a 3-quart, 7x11-inch deep dish baking pan, then set it aside.
- Cook the carrots, celery, onion, and half a cup of broth together in a pot over medium heat. Cook just until the carrots are tender, approximately 4 to 5 minutes. Scoop out the vegetables and put them in the baking pan with the chicken.
- Return the pot to the burner and add two cups of the remaining chicken broth and the Italian seasonings. Bring it to a low boil. While it's coming up to heat, mix the corn starch with the remaining broth.
- When the broth is just starting to boil, add a scoop of hot broth to the cornstarch broth and stir it in, which ensures your cornstarch won't seize up — so don't skip this step. Slowly add the cornstarch mix the pan, stirring all the time. Cook and stir until the gravy is thick, then cook one more minute. Pour over the chicken and the vegetables in the baking pan.
- Unfold the puff pastry, and use a rolling pin to make it big enough to fit the pan. Pinch the pastry to the edge of the pan.
- Optional: Use one egg yolk and a splash of water to make an egg wash and brush over the top of the puff pastry to make it brown up. Bake in the preheated oven for 25 to 30 minutes until puffed and browned. Let it rest about 5 to 10 minutes before serving.
| Calories per Serving | 182 |
| Total Fat | 6.4 g |
| Saturated Fat | 1.7 g |
| Trans Fat | 0.0 g |
| Cholesterol | 38.6 mg |
| Total Carbohydrates | 14.5 g |
| Dietary Fiber | 2.5 g |
| Total Sugars | 4.9 g |
| Sodium | 632.4 mg |
| Protein | 16.5 g |
