Yet another recipe I’m stealing from my mother-in-law. Farm wives know how to cook, trust me, so you’re going to want to add this to your recipe book. Homemade chicken pot pie doesn’t need to be hard and it’s a great way to use leftover chicken or turkey. Actually, one of my favourite things to do is a buy a rotisserie chicken from Costco. Where I live they only cost $8 and you can’t make one that tastes that good (at least I can’t!) for that price. I get about 4 cups of cubed chicken per rotisserie chicken, to give you a good idea. These chicken pot pies make great freezer meals, awesome to grab on those lazy days. You can also quickly cook chicken breast in your Instant Pot, if you have one. 5 minutes for fresh chicken, 10 minutes for frozen on the manual setting.
Chicken Pot Pie
- 3 cups cooked, cubed chicken
- 6 tbsp butter
- 1/2 cup chopped onion
- 7 tbsp flour
- 3 cups chicken broth
- 1/4 tsp poultry seasoning
- Pepper (to taste)
- 1 package frozen veggie mix (peas, carrots, green beans, etc.)
- 1 package frozen puff pastry, frozen pie shell (thawed) or recipe for homemade pie crust
I like to do this recipe as simple as possible, so once my chicken is cubed and set aside, preheat oven to 450ºF if you’re going to eat it right away. I melt my butter in a medium saucepan and sauté onions until tender. Stir in the flour (will be thick) and slowly add your chicken broth and stir frequently until thick and bubbly; add the poultry seasoning and pepper to taste.
Now you can add in your chicken and your frozen veggies and keep an eye on them and stir until warmed; leave on stove to simmer as long as needed. Add mixture to two 9″ pie plates or 9×13 casserole dish. Cover with thawed puff pastry (you will have to roll this out to appropriate size) or a thawed pie shell. I used frozen pie shells for these pies and they fit perfectly on top of a 9″ pie plate. No shame here, people—still tastes great!
If you’re eating this now, put in 450ºF oven for about 10 minutes or until your crust is golden brown. If you want to freeze for later you can cover in tinfoil, put in a sealed plastic bag and lay on a flat surface. Alternately, if you don’t have pie crust, you can just freeze the filling and add pie crust when ready to cook.
- 6 tbsp butter
- ½ cup chopped onion
- 7 tbsp flour
- 3 cups cooked chicken, cubed
- 3 cups chicken broth
- ¼ tsp poultry seasoning
- Pepper to taste
- 1 package frozen veggies (peas, carrots, green beans, corn, etc.)
- 1 package frozen puff pastry, frozen pie shell, or homemade pie crust
- Preheat oven to 450 F, cube chicken and set 3 cups aside.
- Melt butter in medium saucepan and saute onions until tender. Stir in flour and add seasonings; will be very thick.
- Add chicken broth and cook until thick and bubbly, stirring frequently.
- Stir in chicken, frozen vegetables until heated; may leave on stove to simmer.
- Pour into two 9" pie plates or 9x13" casserole dish and cover with thawed puff pastry, pie shell (as pictured) or fresh pie dough.
- Bake for 8-10 minutes until crust is golden brown.
If you’re cooking from frozen, it seems to take forever and a day,so I usually pull it out in advance to thaw it first and still cook in a 450ºF oven until crust is golden brown. If you want to cook from frozen, try 450ºF ofr 1/2 hour and 350ºF for 1/2 hour until heated and crust is golden brown.
For more leftover chicken or turkey recipes try:
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Yum! I was just looking for a good pot pie recipe. I assume you put on the crust and then wrap up and freeze? Or do you add the crust after thawing? I would love to make these, especially in individual serving portions – talk about an easy dinner!
Yes, you assume correctly! But if you didn't have a crust and had everything else you could definitely freeze and add when ready! Thanks I will update!