Our favourite hen pot pie with a flaky (and easy) pie crust, completely seasoned cream sauce, and strong filling.

This hen pot pie will be ready forward of time, frozen and reheated, and is simple to adapt with what you’ve available. 

Image of a slice of chicken pot pie on a plate with a bite being taken out of it

Process shots of the filling being made for this chicken pot pie recipe

Typical hen pot pies are stuffed with diced/shredded hen (or the same meat) and loads of veggies in a creamy seasoned sauce. This combination fills a deep dish pie with a pie crust on backside and one on prime.

  • Cooked and shredded (or diced) hen, turkey, or ham (I like utilizing rotisserie hen for this recipe)
  • Unsalted butter
  • Diced onion
  • Minced garlic
  • Thinly sliced carrots
  • Diced celery
  • Flour
  • Heavy Cream
  • Rooster inventory (or hen broth)
  • Seasonings/Herbs: hen bouillon, thyme, parsley pepper, salt, celery seed
  • Frozen corn
  • Frozen peas
  • Yukon gold potato
  • Pie crust
  • Egg white to create an egg wash for the crust

make hen pot pie

All through this put up I’ve damaged down the steps for making this pot pie in image type, and under is an outline of what’s occurring in every of the numbered photographs.

  • 1: Saute the onion and garlic in melted butter
  • 2: Add thinly sliced and diced celery. Be affected person right here to make sure all these veggies get softened
  • 3: Thickening the pie with flour, be certain to “prepare dinner off” the flour for 1-2 minutes — you don’t need this hen pot pie to style like flour!
  • 4: Progressively add in hen inventory after which heavy cream till thickened
  • 5: Add within the seasonings and contemporary herbs
  • 6: Every part combined collectively
  • 7: Add in cooked potatoes, frozen corn, frozen peas, and diced hen or turkey
  • 8: Filling all mixed and thickened
  • 9: Add filling to pie crust (no have to blind bake this crust)
  • 10: Add prime pie crust and crimp the perimeters
  • 11: Vent the highest pie crust to offer room for steam to flee
  • 12: Brush the crust with an egg wash and bake!

Process shots-- image of the filling being made and added to the crust

Rooster pot pie FAQs

First just a few questions on the origins of hen pot pie, some serving strategies, and eventually the right way to freeze/reheat this hen pot pie.

What nationality is hen pot pie?

Overhead image of the homemade chicken pot pie with a slice out of it

Variation/Shortcut concepts

  • Use store-bought crust as an alternative of home made (no modifications essential)
  • Change up the meat: change the hen with turkey (if in case you have leftovers from this crockpot turkey breast recipe). It’s also possible to change the hen with ham (or make this ham pot pie). To avoid wasting time use rotisserie hen.
  • Swap veggies: when you aren’t positive about one of many veggies within the recipe, change it in the identical quantity with a frozen veggie you want higher (simply be certain to cut down the veggies if they’re massive earlier than including).
  • Shortcut veggies: skip the step for cooking celery and carrots and as an alternative use an extra 1 cup of combined frozen veggies (add with the frozen corn and peas)
  • Swap out herbs: use dried thyme and parsley as an alternative of contemporary in a pinch (half of teaspoon dried thyme and 1 teaspoon dried parsley)
  • Substitute the heavy cream with half and half or complete milk (I wouldn’t counsel different substitutions). You’ll have to simmer the combination a little bit longer to get it thicker if not utilizing heavy cream.
  • Add parmesan: a little bit freshly grated Parmesan contained in the pie provides a pleasant taste; I add about 1/Four cup (grated with a microplane) sometimes into the filling
  • For a contemporary taste strive some lemon herb pepper rather than common pepper!

Fast tip

Reduce every little thing the identical measurement: you need small and even items of hen, potato, and veggies. The extra constant the sizing of your cuts, the higher the pot pie.

Extra consolation meals favorites:

Rooster Pot Pie

Our favourite hen pot pie with a flaky (and easy) pie crust, completely seasoned cream sauce, and strong filling.

Course:

Dinner

Delicacies:

American

Key phrase:

hen pot pie

Servings: 1 pot pie (8-10 slices)

Energy: 430 kcal

Components

  • 2
    pie crusts
    (Observe 1)
  • 1
    cup
    diced yukon gold potatoes,
    (~2 small or 1 massive)
  • 4
    tablespoons
    unsalted butter
  • 1/3
    cup
    yellow onion,
    diced
  • 1
    teaspoon
    minced garlic
    (~2 cloves)
  • 1
    cup
    thinly sliced carrots
    (~2-Three medium carrots)
  • half of
    cup
    thinly sliced celery
    (~1-2 stalks)
  • 1/3
    cup
    all goal flour
  • 1 amd 3/4
    cup
    hen inventory (or broth)
  • half of
    cup
    heavy cream
  • 1
    teaspoon
    positive sea salt
  • half of
    teaspoon
    cracked pepper
    (Observe 2)
  • half of
    tablespoon
    contemporary thyme,
    finely minced
  • 1
    tablespoon
    contemporary flat leaf parsley,
    finely minced
  • 1/4
    teaspoon
    celery seed,
    optionally available
  • 2
    teaspoons
    hen bouillon powder
  • 2 and half of
    cups
    shredded/chopped rotisserie hen
  • 3/4
    cup EACH:
    frozen peas, frozen corn
  • 1
    massive
    egg white,
    crushed

Directions

  1. CRUST: (NOTE 1) In a big bowl, mix the flour and salt. Stir. Add within the butter and utilizing a pastry cutter (or two butter knives), reduce it into the dry substances till the combination resembles coarse bread crumbs. In a separate bowl whisk collectively the egg yolks and water (begin with much less add extra AS wanted) till easy. Pour into the middle of the dry substances and stir with a picket spoon till mixed as a lot as doable. Gently knead together with your arms to type a crust (add additional tablespoon or two of water IF wanted). Deal with the dough as little as doable and as soon as it is shaped into dough, gently flatten right into a disc. Reduce the disc precisely in half and type every half right into a small disc. Wrap every disc tightly in plastic wrap. Refrigerate for (at the very least) 30 minutes to permit the gluten to calm down earlier than rolling. You can also make the crust forward of time and refrigerate for 1-5 days.

  2. POTATO: Preheat the oven to 400 levels F. In a pot add the diced potatoes (you possibly can peel if desired). Cowl with water and produce to a boil. Boil till tender, about 10-15 minutes. Take away from warmth, drain and put aside.

  3. FILLING: In the meantime, warmth the butter over medium-high warmth in a big skillet or vast pot. As soon as the butter is melted, add the onions. Cook dinner for 2-Three minutes after which add within the garlic. Subsequent add within the carrots and celery and prepare dinner till tender, stirring sometimes, about 6-Eight minutes. Do not rush this otherwise you’ll have laborious items of carrot/celery within the pot pie; they do not get rather more tender all through the remainder of the method. Whisk within the flour and prepare dinner for about 1 minute to prepare dinner off the uncooked taste. Progressively add the hen inventory after which the heavy cream whisking always whereas including. Whisk till the sauce is easy. Subsequent add within the salt, black pepper, thyme, parsley, celery seed, and hen bouillon powder. Simmer sauce over medium-low warmth for 6-Eight minutes or till sauce has thickened. Gently stir within the diced hen, frozen peas, frozen corn, and the drained cooked potato. Take away from warmth and put aside whilst you roll out the pie dough.

  4. ASSEMBLY: Roll out the pie crust on a flippantly floured floor. Flip the dough a few quarter flip after each few rolls till you’ve a 12 inch circle of dough. Use the rolling pin to raise up the dough and gently place place right into a 9-inch pie pan (ideally glass or ceramic; keep away from metallic). Pour the hen pot pie filling into the crust. Add prime crust. Gently tuck it in together with your fingers, ensuring it’s easy and crust is absolutely sealed after which crimp the perimeters of the crust.

  5. BAKE: With sharp knife, slice just a few small slits within the middle of the highest crust. Utilizing a pastry brush, brush crust and edges with crushed egg white. Bake for 45 minutes, or till crust is golden brown. (Use a pie defend to guard the perimeters from browning an excessive amount of too quickly if wanted). Cool for 10-15 minutes, reduce into slices and serve.

Recipe Notes

Observe 1: Make your favourite pie crust or use this recipe:

  • 2 and a couple of/Three cups all goal flour
  • half of teaspoon positive sea salt
  • 14 tablespoons unsalted butter, cubed and chilled
  • 2 massive egg YOLKS
  • 4-6 tablespoons (28g) very chilly water

Observe 2: when you love lemon, strive lemon pepper right here as an alternative. We normally will do that 🙂