What is the sauce made of in chicken pot pie?

Flour: Flour thickens the sauce. Seasonings: We're flavoring this pot pie filling with salt, pepper, and thyme. Chicken Stock/Broth : Feel free to use vegetable broth/stock instead. Half-and-half: This is the magic ingredient for a rich, creamy sauce that coats the meat and vegetables in the pot pie filling.

How do you keep the bottom crust of chicken pot pie from getting soggy?

How to Prevent a Soggy Bottom Pie Crust Blind Bake the Crust. Choose the Right Rack in the Oven. Brush the Bottom with Corn Syrup or Egg White. Put the Pie on a Hot Cookie Sheet. Make a Thicker Crust. Add a Layer. Consider a Metal Pie Pan. Mar 18, 2024

Should you prebake the bottom crust of a chicken pot pie?

I solved the problem with most soggy chicken pot pies - I have you to prebake the bottom crust before filling it with my rich and flavorful chicken and veggie packed filling so the bottom crust won't get soggy , and then have you bake it again with a top crust until golden brown!

Why do you not use a bottom crust on chicken pot pie?

I only gave my pot pie a top crust, because I feel like the bottom crust always gets soggy . If you do want to add a bottom crust, I suggest blind baking it. What does blind baking mean? It's when you bake your pie crust without a filling in order to crisp it up.

What do you use to thicken chicken pot pie?

Unfortunately, the filling relies on flour for thickening. However, you can substitute it to make it truly gluten free a few ways. You can dissolve cornstarch in the COLD milk before pouring it into the skillet. You can use a one-for-one gluten free flour substitution, or you can use arrowroot!

The Best Chicken Pot Pie with Homemade Pie Crust (2024)

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Chicken pot pie remains one of the most comforting dinners of all time. With a delicious, savory filling of juicy chicken, tender vegetables, and a creamy gravy enclosed in a double-layer of flaky pie crust, it's really no wonder this dish has stood the test of time.

If you're looking for a foolproof, homemade chicken pot pie recipe you've come to the right place. Made with real ingredients and no cans, this recipe has received stellar reviews from taste testers. Today, in addition to delivering the best recipe, we'll also cover some helpful tips for making homemade pie crust for chicken pot pie, why a handful of simple ingredients is all you need to make a perfect, creamy pot pie filling from scratch, ways to customize your pot pie vegetable line up, and more!

Before we can deema chicken pot pie recipe the best, we have to ask ourselves, what is it that makes it the best? I think we can all agree, the best recipe must possess:

A flaky chicken pot pie crust on both the top and the bottom.
A creamy, savory gravy.
A hearty serving of white meat chicken and a hefty serving of vegetables.

HOMEMADE CHICKEN POT PIE CRUST

When it comes to a good, old-fashioned chicken pot pie, it's got to be a buttery, flaky pie crust enclosing that glorious filling. If you're looking to save a little time on a busy weeknight, purchase two uncooked pie crusts from the grocery store and knock out your recipe using those.

PLANNING AHEAD

However, if you have a spare 10 minutes (well 10 minutesand some time to hang while the dough chills), a homemade crust is most definitely the way to go. Making the chicken pot pie crust itself takes no time at all, but you'll need to plan accordingly and work about 2 hours in advance. This is how long it will take your pastry to chill before you should begin working with it.

You can even make your homemade crust a day or two in advance and leave it in the refrigerator until you're ready to work with it, or you can freeze it.

To freeze pot pie crust, you would simply follow the recipe as directed and then place the plastic-wrapped crust in a freezer-safe, zip-top bag, and thaw it in the refrigerator the night before you intend to use it.

HOW TO MAKE HOMEMADE CHICKEN POT PIE CRUST

To make a chicken pot pie crust from scratch, you'll whisk together flour, and salt, cut in cold butter and shortening using either a pastry blender or your food processor, and then drizzle in ice-cold water. Mix until a dough has formed, divide into two discs (preferably with one disk being slightly larger than the other), and transfer to the refrigerator to chill.

ASSEMBLING A DOUBLE CRUST PIE

When the dough is ready, you'll roll out the bottom crust, lay it in the pie dish, and add your filling. Then, roll out the top pie crust and cover your pot pie with it, bring the bottom crust up and over the top, pinching the two together to enclose. For an extra golden crust and a special touch, brush the pie crust with egg wash and sprinkle with Kosher salt.

Once baked, it will be perfectly golden, flaky and buttery, and the perfect addition to the best chicken pot pie recipe.

HOW TO MAKE CHICKEN POT PIE GRAVY FROM SCRATCH

Did you know that the classic sauce for chicken pot pie is actually a gravy? Yes! It consists of flour, oil, and chicken broth. There are no thickeners like canned soup or cream cheese in this pot pie recipe. You simply don't need them. Flour is all you need for a thickener, and your gravy will be rich, savory, and exactly what you would expect in a traditional filling.

Side note: If you love this American classic, you'll also love Chicken a la King! The sauce comes together just like that of Chicken Pot Pie, only there's no crust or bake time -- it's served over rice, pasta, or even biscuits!

To make sauce from scratch for chicken pot pie, you'll sprinkle the flour over vegetables that have been sauteed in oil. Once the flour begins to look somewhat glossy you'll add in your chicken broth a splash at a time. This method ensures a smooth and luscious gravy every time. You'll continue to add in small increments until the mixture starts to resemble a pudding-like texture, at which point you can add the remaining liquid and let it simmer until slightly thickened.

If you've never made a homemade sauce like this before, fear not -- this method is foolproof for making gravy.

CUSTOMIZE THE VEGETABLES!

The vegetables in this recipe were kept simple and are as follows: Carrots, celery, peas, and onion. However, you can easily omit any one of those and add in others like potatoes or onions, if you'd like. More info on that ahead.

To prepare the vegetables for chicken pot pie, you begin with diced onions and carrots. The diced vegetables go into a large sauté pan with butter and oil. Butter for flavor, and oil to keep them from browning too quickly. Once the vegetables have softened, you'll continue on to making that roux we spoke of for your homemade gravy.

To add potatoes to this recipe:

Peel 1 Russet potato and dice it into small ¼" cubes. Note, if you want the potatoes to cook through in your chicken pot pie, you must dice them small.
Add to the pan with the carrots, celery, and onions, and proceed with the recipe from there.

To add mushrooms to this recipe:

Wipe clean an 8-ounce package ofbutton mushrooms and quarter them.
Add them to the gravy at the same time as the peas, and proceed with the recipe from there.

CHICKEN OPTIONS

Good news: You've got options when it comes to the chicken for homemade chicken pot pie. For a weeknight shortcut, you could use a rotisserie chicken, and some grocery stores are even selling freshly prepared cooked and shredded white meat chicken.

However, I use my go-to chicken recipe for Oven-Baked Chicken Breasts. It's simple, easy to make, and the chicken will turn out juicy and succulent every single time. Below is a quick demo for how to make it.

If you're preparing the chicken yourself, I suggest dicing it rather than shredding it. It's a classic way of preparation for pot pies and makes for the perfect bite in combination with the vegetables.

HOW LONG TO BAKE CHICKEN POT PIE

All of the ingredients inside the pot pie are already cooked, so the only thing we are concerned with at this point is the pie crust.

The crust should be fully baked with 45-50 minutes. If the top crust should start to look golden brown before the time is up, simply cover the edges with either a pie shield or with aluminum foil and continue cooking for the allotted amount of time.

There is nothing like a made-from-scratch chicken pot pie. Especially one enveloped in a buttery, flaky, homemade pie crust, decked out with perfectly cooked chicken and vegetables, allsmothered in a to-die-for chicken gravy. Please, enjoy!