Homemade Chicken Pie Recipe
This chicken pie is the definition of comfort food! It’s warm, full of flavor, full of vegetables, and has the best flaky crust.
One of the most classic dinner recipes everyone loves. It’s there, serving up all the best comfort foods like chicken noodle soup or mashed potato stew!
Family Favorite Dinner – Classic Pot Pie!
Can we observe a moment of silence for chicken pie?
This is amazing and definitely a favorite in our house. Warm, cozy, and delicious. We stuffed it with tender chicken nuggets, peas, corn, carrots, and even potatoes! Most chicken pies don’t have potatoes, but we added them to make this pie even more hearty.
This chicken pie recipe can feed a ton, so bring your family to cook!
You can definitely make a homemade pie crust or this easy Bisquick version for this dinner idea, but to make it easier, just use a store-bought pie crust. They are super tasty and make cooking time faster. Mom wins!
How to Make Chicken Pie
Before you start preparing this pie, preheat your oven to 375 degrees so it’s nice and ready to bake. There are a few steps to this recipe, but trust me – it’s worth it!
filling. Start by placing the cubed potatoes in a large pot. Cover the potatoes with water and place on the stove over high heat. Bring potatoes and water to a boil and cook for 10 minutes. Add chicken, carrots and peas.
Cook all this for another 15 minutes. Remove the pot from the heat and drain the water.
Crispy. Spread the bottom of the pie crust in the pan. Bake the bottom crust for 5 minutes. While the crust bakes, cook the butter in a skillet over medium heat. Once the butter has melted, stir in the flour, garlic salt and pepper. Slowly add chicken stock and milk. Heat everything until thickened.
Fill + Cover. Add chicken and vegetables to the bottom of the pie crust. Pour the sauce over this mixture. It already looks delicious! ! Cover the pie crust, making sure the edges are sealed. Don’t forget to cut a slit in the top to allow steam to escape. Make the egg wash by whisking 1 tablespoon of water and an egg and brushing it onto the pie crust.
bake. Bake for 40-45 minutes or until top is golden brown. Let the pancakes sit for 10-15 minutes before cutting and serving – the hardest part is waiting to eat!
STORAGE, TIPS + TRICKS
storage. Sometimes we have leftover pie (it’s the best lunch the next day!) so I like to store my pie properly so I can eat it again. Cover the pan with foil and keep in the refrigerator for 3-5 days.
freezing. If you want to freeze it, wrap the chicken patty tightly in aluminum foil or plastic freezer wrap, or place in a heavy-duty freezer bag. It will last 4-6 months! (Optional: You can slice the pie into individual slices before freezing to make it easier to reheat a single serving.
Reheat. When you’re ready to eat, you can cut a piece and heat it in the microwave for a few minutes. Alternatively, preheat oven to 300 degrees and heat for 15 minutes. Rotate it and heat for another 15 minutes, or until heated through.
what to match. We love to serve this dish with some of our favorite side dishes, including:
I know you will love this recipe very much. This is a strong request from everyone in my family. It’s also the perfect meal for a new mom, sick friend, or anyone in need of a delicious dinner!
For more of our favorite comfort foods, try:
Prep time 30 minutes
Cook Time 45 minutes
Sitting time 10 minutes
Total time 1 hour 25 minutes
Calories 366 kcal
by Lil’ Luna
- 1 potato peeled and cubed
- 1 cup sliced carrots
- 1 cup frozen peas
- 1/2 cup corn
- 2 tablespoons butter
- 1/2 cup flour
- 1 teaspoon garlic salt
- 1/4 teaspoon pepper
- 2 cups chicken stock
- 2/3 cup milk
- 2 chicken breasts cooked and cubed
- 2 9-inch unbaked pie crusts
- 1 egg
Preheat oven to 375.
Place diced potatoes in a large pot and cover with water. Boil for 10 minutes. Add chicken, carrots, and peas and cook for another 15 minutes. Remove from heat, drain and set aside.
Add bottom crust to pie pan and bake crust for 5 minutes.
While the crust bakes, cook the butter in a skillet over medium heat. Once the butter has melted, stir in the flour, garlic salt and pepper. Slowly add chicken stock and milk and heat until thickened.
Add chicken and vegetables to the bottom of the pie crust. Pour the sauce over this mixture.
Cover the pie crust, making sure the edges are sealed. Cut a slit at the top to allow steam to escape.
Make an egg wash, but whisk 1 tablespoon of water and an egg, then brush on the pie crust.
Bake for 40-45 minutes or until top is golden brown.
Let stand for 10-15 minutes before cutting and serving.