A few days ago, I overheard a gaggle of my favorite teenage girls discussing the foods their moms made best, the things that reminded them of home and family. Now granted, I’m in the South, but invariably, the favorites were macaroni and cheese, chicken and dumplings, and chicken pot pie. Sara and I spent YEARS trying to find a homemade macaroni and cheese recipe that we liked, but we finally did. And I do have a chicken and dumplings recipe that I love. Which means…drum roll please…chicken pot pie is up today!
Two years ago, our family kind of found our world turned upside-down. It was an unbelievably stressful, scary, unexpected, fish-out-of-water experience. You know, one of those times when you have really fabulous plans and then those plans totally change without your permission? Yeah, it was one of those. On top of everything else, I had a brand-new baby, meaning I wasn’t really going anywhere. So let’s combine emotional trauma and lots of nursing/web-surfing and that is when I discovered Dani and her chicken pot pie. I made it and I loved it. My family loves it. Even my cat, who, strangely, doesn’t like human food, will hide and pounce at us unsuspectingly in Hobbes-like fashion when we’re eating this. This would be the perfect recipe to show up show off to your mother-in-law when she questions whether her baby boy/girl is being properly cared for.
I’ve tweaked just a few things–I use leftover Fauxtisserie chicken (although an actual rotisserie chicken would also work great) instead of boiling chicken breasts, just to save on time and mess (and the fact that I have gaggy sensory issues with boiled chicken). Also, I cut the potatoes into significantly smaller pieces because my husband refuses to eat a cooked vegetable larger than about 1/4 of a cubic inch. Additionally, I use homemade cream of chicken soup because, well, I like it. Same goes for the homemade pie crust. Dani, I hope I haven’t completely destroyed your mom’s chicken pot pie! 🙂
how to make it
You’ll need 2 unbaked pie crusts, a pound of chopped rotisserie chicken, a 12-ounce bag of frozen peas and carrots, a minced onion, some minced garlic, about a pound of red potatoes, 2 cans cream of chicken soup (or one recipe of homemade cream of chicken soup), some kosher salt, freshly ground black pepper, and poultry seasoning.
Preheat oven to 400 F. Bring a large pot of salted water to a boil. When ready, add potatoes and boil until tender. Meanwhile, heat about butter in a medium skillet and make sure the onion and garlic are chopped.
When the butter is bubbly, saute the onion until it’s translucent and the garlic is fragrant. Set aside.
Place pie plate on a baking sheet and bake for 40-45 minutes or until the crust is golden brown. Remove from oven and allow to stand for a few minutes before serving.
Chicken Pot Pie
Description
This homemade chicken pot pie is comfort food at its finest!
Ingredients
1/4 teaspoon poultry seasoning
Instructions
Preheat oven to 400 F. Bring a large pot of salted water to a boil. When ready, add potatoes and boil until tender. Meanwhile, heat about butter in a medium skillet. When the butter is bubbly, saute the onion until it’s translucent and the garlic is fragrant. Set aside.
Place pie plate on a baking sheet and bake for 40-45 minutes or until the crust is golden brown. Remove from oven and allow to stand for a few minutes before serving.
Notes
These can be made in individual pie dishes or ramekins–divide the filling mixture evenly among the ramekins and then top with pie crust, cut vent holes, and brush with egg mixture. The baking time is exactly the same.
Questions & Reviews
I made these with the pillsbury mini crusts in my muffin pans and they turned out incredible! They flavor is perfectly balanced and and the ease of it all is a great time saver. Thank you so much for posting this recipie.
It’s been ages since the last time I have chicken pot pie, can’t wait to try this recipe. Thank you for the great recipe!
Odd question, but we live in an allergy family. Have any of you ever come across a dairy free alternative to cream of chicken? Or have an idea what I can use instead?
I haven’t ever used them personally, but there are lots of vegan cream of X Soups online that seem to have good reviews!
Thanks! Scared to try. ???? But the baby that’s allergic is growing up and it’s so hard to have separate dinners.
This sounds super weird, but I’ve been using it for about 10 years and I’ve served it to people outside my family and nobody ever knows the difference. You can use ground white beans and chicken broth to make a cream of chicken soup alternative. If you have a wheat grinder, put dry great northern beans in and grind them to powder. Then use 1/4 cup of bean powder and 1 1/4 cup of broth, mix them and boil for 3 minutes, stirring constantly. It replaces 1 can of condensed cream of chicken soup. Use more broth if you want it thinner. You can do the same thing for cream of mushroom, just use some sauteed mushrooms and veggie or chicken broth.
love this Chicken Pot Pie! Added a little more black pepper and some sage and thyme to the filling. Perfection!
I have a big bag of carrots to use up… if I used fresh carrots instead of frozen do you think I should cook them a bit first before adding to the pot pie.
So excited to try your recipe! Will be cutting out a Jack-O-Lantern face on the top crust for our Halloween dinner!
What a cute idea! And sure- go ahead and use the fresh carrots, I would probably just zap them in the microwave first to soften them up a bit.
I made the Chicken pot pie last week…..it was wonderful and very easy. I did add 1/2 tsp. poultry seasoning, a little garlic salt and pepper. My family loved it. This recipe is a keeper.
So disappointed that Mimi’s Cafe has changed their chicken pot pie recipe that I found a recipe and made one myself. I think using the rotisserie chicken made the difference. It already had such great flavor. MMM mmmm good!
My filling was way more than enough to fill a the largest pie pan I owned. I’ve put a quart of filling in the freezer for a personal size pie sometime later on.
Can we substitute cream of chicken soup for cream of mushroom?
Yep, for sure.
I have a lot of those squatty half pint jars (like from the cup cake and pie in a jar recipes.) So, I used those for my pot pies..I did the crust similar to the pie in a jar post so that I could screw the lid onto the left overs! So stinking cute! I also used those seamless crescent dough sheets as my crust (i made 72 cupcakes yesterday for my co-workers ie elementary teachers, special request from the principal for v-day, so i wasnt in the mood to create anything!) They are puffing up like crazy and browning quickly. they look yummy. but i did make a tin foil blanket so they could cook for longer. thanks to you wonderful ladies people think im more more talented then i really am: when actually i just know how to follow a good recipe! Thanks!
Just want to say I have made this a million times and our family loves it. This is coming from a lady who grew up hating pot pie. I probably comment yearly something similar lol, but we can’t get enough. I make it both with homemade or store bought soup. I always make a homemade crust, which I believe makes this dish. Keep up the great work ladies.
I made this for my family tonight. The kids groaned when I put it on the table since they have not like the chicken pot pies I’ve made in the past. Once they started eating, no one stopped until it was all gone! Everyone really, really like it. I will be making it again and again! Thanks for another great recipe!
Amazing! I have never had a pot pie this good! This was the first time I made it, but it sure will not be the last. I had leg quarters that I boiled and cut into small pieces and a rotiserre chicken. I used all the juice from the rotiserre chicken. I had soup veggies, stew veggies and mixed veggies (5 bags total). I used 10 potatoes, and had four crusts, so I was able to make four pot pies with a crust on top only. Why not save some calories? Ooh, this is just the best and soooo easy to make. I’m very glad I found this recipe! My husband will be too when he tries it!
Loved this!! So did the hubby!
To those that asked about freezing pot pie. I have a recipe I make for my family that they LOVE1 Including all the kiddos. I make it in double batches and put half the filling in a freezer bag for up to several months. This is my meal I take to every new mom and it freezes great. I just defrost the filling, pour into the dish and add the fresh crust at time of baking. I would guess that this could be frozen too, however I use fresh veggies, except for the peas, so not sure about frozen veggies being cooked and then refrozen.