Chicken Pot Pie Recipes

Classic Chicken Pot Pie

This basic chicken pot pie combines shredded chicken, vegetables, and a creamy filling between flaky pie crusts. You can also leave off the bottom crust and use only a top crust for a simpler version.

Ingredients

• Pie dough, homemade or store-bought, for a double-crust pie
• 1 can cream of chicken soup or homemade cream of chicken sauce
• Frozen mixed vegetables, as needed
• 2-3 cups shredded cooked chicken
• 2 tablespoons butter, melted

Directions

1. Preheat the oven to 375F.
2. Lightly flour your work surface and roll one piece of pie dough into a circle large enough to fit your pie pan.
3. Place the dough in the pie pan and gently press it into the bottom and sides.
4. Roll the second piece of dough into a circle for the top crust and set it aside.
5. In a mixing bowl, combine the vegetables, shredded chicken, and cream of chicken soup or homemade sauce.
6. Spoon the chicken filling into the prepared pie shell.
7. Cut several slits in the top crust to allow steam to escape. Kids can also use a small cookie cutter to cut a decorative shape from the center.
8. Place the second crust over the filling. Trim excess dough and pinch or crimp the edges together.
9. Brush the top crust with melted butter.
10. Bake for about 30 minutes, or until the filling is hot and the crust is golden brown.
11. Allow the pot pie to cool briefly before cutting and serving.

Homemade Cream of Chicken Sauce

Instead of canned cream of chicken soup, make this simple creamy sauce for your chicken pot pie filling.

Ingredients

• 1/3 cup butter or stick margarine
• 1/3 cup all-purpose flour
• 1/4 teaspoon black pepper
• 1 3/4 cups chicken broth
• 2/3 cup milk

Directions

1. Melt the butter in a saucepan over medium heat.
2. Whisk in the flour until smooth and thickened.
3. Slowly whisk in the chicken broth and black pepper.
4. Bring the mixture to a gentle boil, whisking as it thickens.
5. Whisk in the milk.
6. Continue cooking and whisking until the sauce is thick and creamy.
7. Remove from the heat and allow it to cool slightly before mixing it with the chicken and vegetables.

Easy Rotisserie Chicken Pot Pie

Recipe shared by Kim Shaver of Mansfield, Louisiana.

This easy variation uses rotisserie chicken and refrigerated crescent rolls, making it a useful option when you want chicken pot pie without rolling traditional pie crust.

Ingredients

• 1 rotisserie chicken, meat removed and chopped or shredded
• 1 bag frozen vegetables
• 1 can cream of chicken soup
• 1 cup shredded cheddar cheese
• 2 tablespoons margarine or butter
• 1 small onion, chopped
• 1 can refrigerated crescent rolls

Directions

1. Preheat the oven to 350F.
2. Melt the butter in a skillet.
3. Add the chopped onion and cook until softened.
4. Add the frozen vegetables and cook according to the package directions.
5. Stir in the shredded chicken, cheddar cheese, and cream of chicken soup.
6. Transfer the mixture to a baking dish.
7. Arrange the crescent-roll dough over the top of the chicken mixture.
8. Bake for about 15 minutes, or until the crescent topping is baked and golden.
9. Allow the pot pie to cool for several minutes before serving.

Cornbread Chicken Pot Pie

This version replaces traditional pie crust with a homemade cornmeal topping. The chicken and vegetables cook in a savory broth before the cornbread dough is added on top.

Chicken Filling

• 6 boneless, skinless chicken breasts, cut into pieces
• Salt and pepper, to taste
• 1 onion, grated
• 2 celery ribs, chopped
• 1 cup fresh green beans, chopped into small pieces
• 1-2 carrots, diced
• 2 cups chicken broth
• 1 tablespoon flour

Cornbread Topping

• 1/2 cup flour
• 1/2 cup cornmeal
• 2 tablespoons butter
• 1/4 cup milk
• 1 teaspoon baking powder
• 1 egg yolk, beaten

Directions

1. Preheat the oven to 350F.
2. In a large skillet, brown the chicken and season it with salt and pepper.
3. Add the onion, carrots, green beans, and celery. Sauté for several minutes.
4. Pour in the chicken broth and cook for about 1 minute.
5. Whisk in the flour.
6. Simmer for about 15-20 minutes, or until the chicken mixture has thickened.
7. While the filling cooks, prepare the cornbread topping.
8. In a mixing bowl, combine the flour, cornmeal, butter, milk, baking powder, and beaten egg yolk.
9. Pat or roll the dough into a circle large enough to cover the casserole or pie dish.
10. Transfer the thickened chicken filling to the baking dish.
11. Place the cornbread dough over the chicken mixture.
12. Bake for about 20-30 minutes, or until the cornbread topping is baked through and the chicken filling is hot and completely cooked.