Chicken Pot Pie Recipe | The Best Chicken Pot Pie Filling

This Chicken Pot Pie Recipe is spot on. Seriously, there is so much to love. Chopped chicken breasts and mixed veggies are piled high in a pie dish, topped with the most amazing homemade chicken gravy (starts with a base of butter + celery + onions + flour + rosemary and thyme = infinite comfort), then sealed in homemade pie crust. Now, the pie crust I use is my Gluten Free Sourdough Pie Crust made with sourdough discard (can you believe this beauty is gluten-free?), but you can substitute for any store-bought crust or your favorite go-to recipe.

This one's a winter time favorite.

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Chicken Pot Pie Filling Ingredients:

• Chicken breasts
• Bag frozen mixed vegetables (peas, corn, green beans, carrots)
• Onion
• Celery
• Butter
• Chicken broth
• Milk
• Gluten-free all purpose flour or sub regular all purpose flour if not gluten-free. I used Bob's Red Mill GF Baking Flour (the blue bag).
• Thyme
• Rosemary
• Salt and pepper to taste
• Egg wash: egg + milk

For the Pie Crust:

I have two gluten-free pie crust options on my blog. If you have a gluten-free sourdough starter; you can use the discard to make this Gluten Free Sourdough Pie Crust.

If you are gluten-free and don't want/can't make a sourdough pie crust; you can follow my recipe for Flaky Gluten Free Pie Crust. (Currently, this recipe lives on my Blueberry Pie post, but I'll be giving it its own post soon!)

If you are not gluten-free; you can use any store-bought crust or make your favorite go-to recipe.

In any instance, do not pre-bake the crust. I also recommend using an egg wash (1 egg + 1 tablespoon milk) before baking.

Chicken Pot Pie Recipe:

Prepare the crust:

• Grease a 9-inch glass pie pan (or mini pie pans) with butter. Prepare your pie crust recipe of choice. You can either (1) place the dough ball in the fridge to chill and roll out just before assembling the pot pie, or (2) you can roll out the dough now, placing the bottom crust in the prepared pie pan and setting the top crust aside. You can chill the rolled-out pie crust if your refrigerator is large enough. Whichever you choose, just know that the chicken and gravy will take around 30 minutes to make and it's best to bake pie crust from cold for ultimate flakiness. I have a frozen veggie trick that will help keep the top crust cold later on.

Prepare the chicken:

(You can skip this step if using already cooked chicken breasts. Shredded or chopped both work, but I prefer chopped for a more classic dish.)

• Trim the chicken and chop into 1-inch (bite-sized) pieces.
• Heat one tablespoon of oil in a medium-sized Dutch oven or pot over medium heat on the stove. Add in the chicken, sprinkling with salt and pepper, and cook until no longer pink. You may have to add the chicken in batches to not overcrowd the pan. Once the chicken is almost cooked through, transfer to a bowl and set aside to cool. Tip: The chicken will finish cooking in the oven later.

Prepare the gravy:

• Meanwhile, turn the heat down to medium-low. In the same pan you cooked the chicken in, melt the butter.
• Add in the onion, celery, and seasonings, stirring frequently. Cook until translucent, about 5 minutes.

• Whisk in the flour and salt and pepper; continue whisking for 1 minute to cook off the raw flour taste. The mixture should become thick and pasty.

• Slowly whisk in the chicken broth, then the milk. Simmer over medium-low, whisking frequently/near constantly until thickened, about 6-10 minutes. Tip: The mixture should be thick enough to coat a spoon and not drip off. Too thin or runny and it'll bubble up out of the pie and not stick to the chicken/crust properly.

• Remove from heat once thickened and set aside.

To assemble the chicken pot pie:

• Preheat oven to 425 F.

• Spoon the chicken into the prepared pie pan(s) with the bottom crust.
• Drop the frozen bag of veggies onto the counter a few times to break up any clumps. Pour the veggies on top of and around the chicken, using a spoon to even it out. Tip: The veggies will steam in the oven. Leaving them frozen will help offset the warmth of the gravy and chicken, keeping the top pie crust cold longer.

• Spoon the gravy over top of the chicken and veggies. You want to fill the pie pan pretty high, but leave enough room for the crust.
• Place the top pie crust over top of the gravy, and press the edges with a fork or your fingers to seal the bottom and top together. Using a sharp knife, cut several slits in the top of the pie to allow steam to escape.
• Pick up the pie pan(s) with the pot pie and put on top of a large sheet pan. The sheet pan will catch any drips that occur while baking.

• For the egg wash: Combine the egg and milk together in a small bowl. Using a basting brush, brush the top and edges of the pie with the egg wash.

• Bake for 30-45 minutes, watching the pies closely, until the filling is bubbling and the crust is golden brown. Tip: Mini pies will take less time to bake than a large pie, around 25-40 minutes. Tent with foil if at any time the pie crust starts to become too brown.
• Remove from oven and allow to cool 5-10 minutes before slicing.

• Enjoy!

Equipment

You only need basic kitchen tools to make this Chicken Pot Pie Recipe. I recommend:

• A 9-inch glass pie pan (ceramic works, too) or mini pie pans (my favorite for chicken pot pie as well as cobblers/crisps). I bought the Pioneer Woman mini pie pans, but they're currently out of stock.
• A French rolling pin. I recommend French rolling pins for gluten-free baking because they have tapered ends, meaning it won't leave any imprints or get stuck on the dough.
• A dough cutter for cutting the dough into sections, if needed.
• A basting brush for the egg wash.
• Parchment paper is always a must when rolling out gluten-free dough. It's seriously a lifesaver.
• A Dutch oven is my preferred cooking vessel for the filling, especially when doubling (though any pot will do).

How to Store Chicken Pot Pie:

Store Chicken Pot Pie in the refrigerator. To reheat: Preheat the oven to 350 F. Place the slices or amount of the pie you'd like to serve in an oven safe dish or on a piece of aluminum foil. Heat 25-30 minutes, or until the filling is hot and the crust is crispy. Tent with foil if it starts to brown further. (I heated mine up this way on four different occasions, and so far no further browning!)

You can also make and freeze the chicken pot pie filling to use for future pies. You may even be able to freeze entire pre-assembled pies (with raw crust) to bake at a future time. This could come in really handy - make two pies at once and enjoy your efforts free of work the next go-around.

Notes on Chicken Pot Pie:

• Double the filling recipe for two pies.
• If you have extra gravy or filling leftover, save it! You can keep it in the refrigerator and get it out at dinner if anyone wants extras. It's delicious all on its own.
• Not feeling up to fussing with the pie crust or looking to cut carbs? You can also prepare just the chicken and filling and serve over mashed potatoes, biscuits, or rice. (Honestly, I may need to make a post for that - yum!)

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