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close up picture of a slice of chicken pie with the whole pie behind it and a fork on a white plate

Chicken Pot Pie

This recipe is based on the one my mom made when me and my 11 siblings were growing up, and it remains my all-time favourite. I've had some good chicken pot pies in my day, but this one is the pie that "takes the cake," in my opinion! This recipe makes 2 pies (enough for a group); or one for now, and one for the freezer.

Course Dinner, lunch
Cuisine American, Canadian, French
Keyword apple pie, chicken pie, chicken pot pie, easy pastry
Servings 8 people

Ingredients

  • 2 cups chicken cooked and shredded, or chopped
  • 2 stalks celery chopped
  • 1 large carrot chopped
  • 2 medium potatoes peeled and chopped
  • 1-1/3 cups water
  • 2 tsp salt divided
  • 2 Tbsp butter
  • 1/2 medium onion chopped
  • 5 Tbsp flour or cornstarch
  • 1/2 cup evaporated milk or cream
  • 1-1/4 cups chicken broth
  • 1/2 tsp pepper
  • 1/2 tsp poultry seasoning
  • 2 pie crusts (top and bottom) - See notes

Instructions

  1. First, prepare your pastry, chicken, and vegetables (see my recipe notes for the link to my favourite pastry recipe).

  2. In a medium sized pot, combine the celery, carrots, potatoes, water, and 1 tsp of the salt. Cook until soft, drain, reserve the water, and set aside.

  3. In a large pot, saute the onion in butter until translucent. Remove from the heat, and then add the flour. Slowly pour in the evaporated milk and chicken broth, whisking as you go, until you have a smooth paste. If your mixture is lumpy, use an immersion blender to smooth it out again.

  4. Add the remaining teaspoon of salt, pepper, poultry seasoning, and reserved vegetable broth; return to the heat and cook until hot and thick.

  5. Add the cooked vegetables and chicken, and stir to combine.

  6. Roll out a bottom crusts for your pies to about a 12" circle, 1/8" thick. Gently lay the pastry into two 9" round pie plates, pressing it gently up the sides and into the bottom of each. Divide the chicken mixture between the pie plates.

  7. Moisten the pastry around the rims of the pie plates by brushing with a little bit of water. Roll out two more discs of pastry (this time to a 9" circle), and lay them on top, gently pressing on the rims to seal the pastry together. Trim the excess, and flute the edges. Set any remaining pastry aside.

  8. Using a sharp knife, cut 3 vents into the tops of each pie crust to allow steam to escape during baking.

  9. Bake at 425 degrees F for 15 minutes, reduce the heat to 350 degrees F, and bake for another 35-45 minutes or until golden brown and bubbly.

  10. Allow the pies to rest about 10-15 minutes before serving.

Recipe Notes

Click Here for my Easy Pie Pastry Recipe!

Tip: Place a cookie sheet on the rack underneath your pies in case of any of the filling bubbles over. This will prevent any spilling inside of the oven and make cleanup a little easier.