Chicken pot pie directly from the oven

Chicken Pot Pie Recipe

This is my mother-in-law’s easy homemade chicken pot pie recipe that she enjoys making for her kids and any company visiting at her house.

What’s better than a home-cooked chicken pot pie recipe? I usually only buy the Marie Calendar’s Pot Pies from the freezer section at Safeway, but making your own pot pie from scratch is something else. Hearty and warm, a home-cooked chicken pot pie is nothing short of filling.

She used a full rotisserie chicken from Costco, but if you can also roast a chicken prior to making this pie, or use any leftover chicken in your fridge.

What to Serve With Chicken Pot Pie

There are many options when choosing what to serve with chicken pot pie. You can serve chicken pot pie as a full meal or you can serve chicken pot pie with other sides.

I love serving sour cream biscuits with this chicken pot pie recipe or even zucchini fries. Both make great sides alone or as items to dip into the pot pie.

Ingredients:

  • frozen pie crust
  • one whole chicken cut up in small bite-sized pieces or 4 cups prepackaged chicken
  • 2 cups potatoes
  • 2 cups carrots
  • 1 cup onion
  • 1 cup peas
  • 1.5 cup whole milk
  • 1 cup flour
  • 1 cup butter
  • 1 egg
  • pepper and salt to taste
  • a couple sprigs thyme and rosemary

Chicken Pot Pie Recipe

5 from 1 vote
Recipe by Sarah Course: Easy Recipes, Entrees, Freezer Friendly, Quick & Easy
Servings

8

servings
Prep time

30

minutes
Cooking time

50

minutes
Calories

250

kcal

Ingredients

  • 1 frozen pie crust

  • 1 chicken cut up and cubed, about 4 cups

  • 2 cups whole potatoes, cooked and cubes

  • 2 cups carrots

  • 1 cup onion

  • 1 cup peas

  • 1.5 cups whole milk

  • 1 cup flour

  • 1 cup butter

  • salt and pepper

  • 1 egg

  • sprigs rosemary and thyme

Directions

  • Prep. Preheat your oven to 425 degrees. Chop your onion, clean and chop your carrots and potatoes and cube your butter. Cut up and cube your chicken. Make your egg wash (beat your egg and set aside for later use).
  • Clean and chop your carrots and potatoes and bring to a boil in a medium saucepan and bring to a boil until tender, about 8 – 10 minutes. Drain.
  • In a cast-iron pan, sautée your onions and add in your chicken, peas, potatoes and carrots. Next, make your roux. Heat your butter and whisk in flour and milk and add in thyme, salt and pepper. Bring to a boil and then remove from heat.
  • Unroll your frozen pie crust and put it over your filling in the cast iron pan. Trim the edges of the crust and pinch it with a fork or tuck it under your filling so that it creates a seal with the pan. Brush with egg wash. Cut air slits in the crust so that hot air can escape as the pie is cooking.
  • Bake. Pop the entire cast iron pan into the oven for and bake for 35 – 40 minutes. Let stand for about 15 minutes before serving- pie will be hot!
  • Freeze option: Cover your unbaked pie with foil or plastic wrap and freeze. When ready to heat, take out from the freezer 30 minutes before baking. Heat oven to 425 degrees and cover edges loosely with foil. Bake for 30 minutes and then reduce to 350 degrees and bake for 70-80 minutes or until crust is golden brown and the internal temperature is 165 degrees.

Directions:

1). Preheat your oven to 425 degrees. Prep your ingredients: chop your onion, clean and chop your carrots and potatoes and cube your butter. Cut up and cube your chicken. Make your egg wash (beat your egg and set aside for later use).

2). Clean and chop your carrots and potatoes and bring to a boil in a medium saucepan and bring to a boil until tender, about 8 – 10 minutes. Drain.

Boil and chop your vegetables first before adding them to your chicken pot pie.
Boil your potatoes and carrots until tender and then drain.

3). In a cast iron pan, sautée your onions and add in your chicken, peas, potatoes and carrots. Next, make your roux. Heat your butter and whisk in flour and milk and add in thyme, salt and pepper. Bring to a boil and then remove from heat.

Make the roux and then add it to your chicken and vegetable mix to make your chicken pot pie.

4). Unroll your frozen pie crust and put it over your filling in the cast iron pan. Trim the edges of the crust and pinch it with a fork or tuck it under your filling so that it creates a seal with the pan. Brush with egg wash. Cut air slits in the crust so that hot air can escape as the pie is cooking.

5. Pop the entire cast iron pan into the oven for and bake for 35 – 40 minutes. Let stand for about 15 minutes before serving- pie will be hot!

Chicken pot pie directly from the oven
Chicken pot pie directly from the oven

Freeze option: Cover your unbaked pie with foil or plastic wrap and freeze. When ready to heat, take out from the freezer 30 minutes before baking. Heat oven to 425 degrees and cover edges loosely with foil. Bake for 30 minutes and then reduce to 350 degrees and bake for 70-80 minutes or until crust is golden brown and the internal temperature is 165 degrees.

Did you make this pot pie? How did it turn out? Share with me your experience making this easy homemade chicken pot pie recipe below.

One Comment

  1. Pingback: Marie Callendar's Chicken Pot Pie | Would you try it? - Fluent Foodie

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