Chicken Pot Pie

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. We participate in other affiliate programs as well. For more details, please see our disclosure policy.

Chicken Pot Pie is the perfect cold-weather dish. Enrobe your favorite gravy-laden chicken and vegetables with flaky pie crust and settle in for the winter.

Chicken Pot Pie from Jessica Fisher

When I was a kid, one of the highlights of my small life was when mom would buy me a frozen chicken pot pie at the grocery store. You know, the kind that serve one and can fit in the toaster oven. I loved them so very much. It was always a toss up for me if I was going to eat it upside down or right side up.

In case you didn’t know, if you flip over the baked pot pie into a bowl, the very crisp and crusty bottom can stand up to the saucy gravy while the bottom crust that’s now the top won’t get soggy and you get double the luscious crust. You’re welcome.

Imagine my surprise when I found out as a young mom that YOU COULD MAKE CHICKEN POT PIE YOURSELF?!?!

Chicken Pot Pie

It honestly had never occurred to me. I made other savory pies. Why hadn’t I made one with the rocking chicken-vegetables-gravy combo?

Well, let me tell you this opened whole new worlds for me. To find out that I could make chicken pot pie and freeze it, well, oh happy day!

These days I have to make two pies if I’m going to feed my family, but they are happy as clams when I do. I’m branching out with different fillings and toppings, but this traditional chicken pot pie is a big favorite at my house.

Tips for Making Chicken Pot Pie

:: Chicken pot pie is great for making post-Thanksgiving when you’ve got leftover turkey and veg and gravy to use up. But, it’s also totally worth it to make those items on purpose to fold into a pie.

:: Gramma John’s Pie Crust is one of my standards, but this pie crust recipe takes less butter per batch and is a little hardier for rolling out.

:: If you’re making the pies for freezing, make sure the fillings are all chilled when you assemble the pies. This way you can put them in the freezer immediately, eliminating soggy crust and leaky filling.

:: Make more than one. You’ll be glad you did.

Click here for my Chicken Pot Pie Recipe.

Chicken Pot Pie recipe from Jessica Fisher

About Jessica Fisher

I believe great meals don't have to be complicated or expensive. There's a better way, and it won't take all afternoon.

Subscribe to Good Cheap Eats
Read Newer Post
Read Older Post

Comments

  1. Stephanie M. says:

    We love chicken pot pie too and it’s a great way to use up leftovers, as you said. I also make a beef pot pie sometimes when I have leftover pot roast. The ingredients in both are different but both are just as tasty. And it always smells so good in the kitchen when I have one of those in the oven. Great for a cold, blustery day.

  2. I’m so glad to see this recipe. I cheat and use the condensed soup variation and decided recently to quit doing that and find a healthier recipe totally from scratch. I know all that sodium and chemicals in canned soup aren’t healthy. I buy very little convenience food at the grocery store and now I can remove condensed soups. So this week we will be trying your recipe. Thanks FishMamma!

  3. Thanks to you (the Good Cheap Eats book, I think?) I got brave enough to try pot pie at all 🙂 I’ve since had to switch to a biscuit topping due to someone’s pickiness about pie crust, but I’ve tried all sorts of variations, including ham with field peas and veggies. I agree that pot pie is the way to go, regardless of your fillings! Yours looks beautiful and I know I would love your buttery crust 🙂

  4. I’ve been making a variation of Ina Garten’s chicken stew for a number of years. I use it for chicken and dumplings, chicken and noodles, chicken pot pie and a couple other things. I’ve also loved chicken pot pie since I was a little girl. It’s definitely a favorite.

  5. We tried your Classic Roast Chicken recipe from Good Cheap Eats this week (I used herbes de provence as the spice blend). Wow–talk about delicious. And easy! Honestly, the hardest part was remembering to get the bird out of the freezer in time. I used the leftovers in a chicken and rice soup (no recipe; just improvised), but this chicken pot pie would be a great way to use up the rest of the meat. We really like it as well. Today the carcass goes into the crock pot for chicken stock.

    By the way, thanks for triggering fond memories of the store-bought pies. They’re not as good as homemade, but they were a treat at our house nonetheless. I liked being able to choose my own variety. Your upside down/right side up dilemma made me laugh.

Share Your Thoughts

*