Chicken Pot Pie recipe that is seriously the BEST EVER! A Pot Pie masterpiece of juicy chicken, tender vegetables and herb filled béchamel goodness in a flaky buttery crust.
Best Ever Chicken Pot Pie
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Tips to speed this recipe up can be found halfway down the post. Full recipe can be found toward the bottom of this post.
This is the crème de la crème of chicken pot pie recipes! The best of the best.
This is probably not a pot pie recipe for the faint of heart, as the first time you make this savory masterpiece of juicy chicken, tender vegetables and herb filled béchamel goodness in a flaky buttery crust, it will take some time!
Let me just promise you though, this chicken pot pie recipe is the BEST ever, and will be worth every second you spend making it.
And for those who just don’t have the time, no worries! I’ve included a couple tips to help simplify this recipe and cut your cooking time down by half.
What is a Pot Pie in your mind?
Pot pie is amazing if cooked right! Cooking the vegetables, the meat, and the sauce separately, keeps this pot pie from being a squishy mushy mess. In fact, it’s a fantastically delicious mess!
I wanted to share this recipe with you because it is one of those meals that gives you that “home” moment. That comfort that comes from warm memories associated with good food. This is definitely the recipe you want on a freezing cold day (and the day after too). This is probably the recipe you want when you need to take a meal to someone and don’t want to go with the traditional casserole or chicken noodle soup. This Chicken Pot Pie is the recipe that will make it so one day your kids will say “My Mom is the best cook in the world! I remember her chicken pot pie… ahh! You have got to try it sometime!”
For reals. They’ll say that.
How we are going to simplify:
So, first things first, let’s simplify this hot mess. While you could make your own crust, AND you could make your own chicken (bake or broil, but please don’t boil!). Why do that when you can make this chicken pot pie in half the time by using a rotisserie chicken and a store bought pie crust? Both ways are delicious, one is just faster. Either way, you’re gonna love the end result.
Okay, now that we’ve cut out half our cooking time, let’s get down to business.
- One thing I like to do is begin my actual cooking process with everything already ready to go. This way, you’re not a frantic mess trying to whisk and cut and shred and roll all at once.
So, once I have all my ingredients cut and prepped, and my water for the vegetables on the stove on its way to boiling;
- I start with the béchamel. This cuts down on prep time significantly. Be sure you don’t add the vegetables to your boiling water until your béchamel is simmering.
Once you’ve got everything cooked in its own separate time, you get to add it all together in what I love to refer to as that butterflies in your stomach moment. It’s just a gorgeous moment of cooking when all those rich beautiful colors and incredible aromatic smells come together, and you know, you just KNOW that something fabulous is about to happen! I sure LOVE that moment…
Butterflies in your stomach moment:
Place your pie crusts in a pie plate, toss your veggies together in a bowl, layer in vegetables and chicken until the pie is full, pour béchamel over the top of everything, and cover the whole delicious mess with a second pie crust. Crimp edges, cut steam holes, add a pretty shape like my leaf, brush the whole crust down with egg wash, and bake until your house smells like Heaven!
Note: This pot pie tastes even better on day two when the flavors have had a chance to mature and meld together overnight. So if you have leftovers: CELEBRATE!
Fun idea: This recipe uses the same vegetables as my Rotisserie Chicken and Vegetables soup. A fun idea I often do when making this Pot Pie, is cut and cook double the vegetables and use the second half to make the Rotisserie soup the next evening. OR vice versa.
- 2 premade pie crusts
- One egg, whisked with a couple drops of water to create an eggwash
- 1 cup potatoes, cubed small (think 1/2 inch or smaller)
- 1.5 cups of carrot slices
- 1 small-medium sized sweet onion, diced
- 3/4 cup celery, sliced on a diagonal into 1/2 inch pieces
- 2 cups shredded or cubed cooked chicken
- 3 bay leaves
- 5 thyme sprigs
- 1 tablespoon of finely chopped Italian parsley
- 3 TBS of butter
- 2 TBS of flour
- 2.5 cups milk
- 1 cup heavy whipping cream
- 1 chicken bullion cube
- 2 sprigs Thyme
- 1 bay leaf
- Pinch of cayenne
- Salt and Pepper to taste
- Put 2 bay leafs, and 4 thyme sprigs into a pot of salted water and bring to a simmer. Add onions. After 2 minutes, add carrots. After another 2 minutes, add potatoes. Continue to boil over medium high-heat until just tender (about another 6 minutes). Drain vegetables, discard bay leaves and thyme sprigs. Spread vegetables out on a baking sheet.
- Bring a large pot of salted water with one bay leaf and 1 thyme sprig in it, to a boil. Separately, fill a medium bowl with ice water.
- Blanch the celery (basically this means stick the celery in the boiling water for about 1-2 minutes, then transfer it directly to the ice water to stop the cooking process). Drain and add celery to the other veggies. With salt and pepper (heavier on the pepper because or béchamel is already seasoned with salt), season the tray full of vegetables.
- Melt the butter in a saucepan over medium heat, whisk in the flour and cook, whilst whisking constantly for about a minute or two (until the flour mixture starts turning lightly golden but not quite brown). Whisk in the milk and cream, and lower your heat to a gentle simmer. Add all the seasonings and herbs.
- Cook, whisking often, until the sauce has thickened and reduced to about 2.5 cups (approx. 10-15 minutes usually). Once cooked down, remove the thyme sprigs and bay leaf from your béchamel.
- Preheat oven to 375*
- Roll out pie crust and place bottom part in your pie tin. Fill bottom crust with your chicken, veggies, and parsley; then pour the béchamel over. Apply rolled out top crust and press edges of dough together to seal. Now trim away any excess dough that overhangs the rim. Brush the top and edges of your crust with a beaten egg. Cut vent holes in the top of crust, so steam can escape. Using your excess dough and a cookie cutter, create a fun shape and add your cut out shape to the top of your pie if so desired, "gluing" it down with a little of the eggwash.
- Bake on LOWER oven rack until the crust is a rich golden brown (50 minutes to one hour).
- Transfer to a cooling rack and let rest for ten to fifteen minutes before cutting.
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