When I was little, I ate an instant chicken pot pie and then vomited, so I’ve fiercely avoided chicken pot pie for most of my life. But I recently decided that I should give it a try, especially if it’s homemade it shouldn’t be a problem. So here the recipe I came up with to redeem this dish!
Related: Breakfast Shepherd’s Pie
Ingredients
Butter
Creates a rich base and helps sauté the vegetables while adding flavor.
Cooked Chicken
Makes this recipe quick and hearty without extra cooking time.
Onion
Adds sweetness and depth as it softens.
Garlic
Enhances the savory flavor of the filling.
Carrots
Add color, texture, and natural sweetness.
Celery
Brings balance and classic pot pie flavor.
Peas
Add pops of sweetness and texture throughout the filling.
Flour
Thickens the filling into a creamy, spoonable sauce.
Milk or Heavy Cream
Creates the rich, creamy base of the pot pie filling.
Thyme
Adds an earthy, comforting flavor.
Turmeric
Adds warmth and a subtle golden color.
Bouillon
Deepens the flavor and gives the filling a rich, savory taste.
Parsley
Adds freshness and a touch of brightness.
Sage
Gives the pot pie its classic, cozy flavor.
Rosemary
Adds a light, aromatic depth.
Paprika
Enhances color and adds mild warmth.
Nutmeg
A small amount adds warmth and rounds out the creamy sauce.
Puff Pastry or Pie Crust
Creates a flaky, buttery topping or base that turns the filling into a true comfort meal.
Related: Pie Crust
Instructions
Sauté veggies in butter
Add in flour, milk, and seasonings
Add in chicken and sauté until combined
Pour into the prepared pie crust or puff pastry
Cover with a pie crust
Bake at 400 for 25-30 minutes
Chicken Pot pie
Ingredients
- 2 tbsp Butter
- 1 cup Chicken cooked & shredded
- 1/2 cup Onion thinly sliced
- 2 tbsp Garlic minced
- 4 carrots thinly sliced or grated
- 1 stock Celery thinly sliced
- 1 cup Peas
- 1/2 cup Flour
- 1 cup Milk or heavy cream
- 1/2 tbsp Thyme
- 1/2 tsp Turmeric
- 2 tsp Bullion
- 1/2 tbsp Parsley
- 1 tsp Sage
- 1 tsp Rosemary
- 1/2 tsp Paprika
- 1/4 tsp Nutmeg
Instructions
- Sauté veggies in butter
- Add in flour, milk, and seasonings
- Add in chicken and sauté until combined
- Pour into the prepared pie crust or puff pastry
- Cover with a pie crust
- Bake at 400 for 25-30 minutes
