Comfort food is a must in our lives and when it comes to the best dishes, old-fashioned chicken pot pie has a special place in our life. A deliciously rich recipe is filled with tasty chicken, vegetables, and a rich flavor-packed gravy inside a flaky crust. Serve this to your family any weeknight for a meal that is sure to satisfy and bring warmth to your dinner table.
Old Fashioned Chicken Pot Pie
Every family has a different version of pot pie that they love. In our house, it has varied from those frozen versions to the slow-cooked chicken and gravy in between a homemade crust. This is somewhere between the two and a simplified version of the classic old fashioned pot pie. Using a few simple substitutes for convenience, you can have this from stove to table in just a little more than one hour.
For ideas of other pot pies, you might like this mini chicken pot pies idea that we shared recently. It's a simple version using a puff pastry crust and designed to be a single serving. Definitely a great choice for single individuals or couples who want a single serving at a time.
Do I Use Chicken Breasts or Chicken Thighs in Pot Pie?
While you can use either, in this recipe I actually use a rotisserie chicken. You can shred up just the thighs for this dish or you can use all of the meat and simply remove the skin and cut it into small pieces.
If I am making the chicken from scratch, I will typically use chicken breasts as that is my own personal preference. When my husband prepares it from scratch, he will reach for chicken thighs. Both are delicious and easily interchangeable in this pot pie recipe.
What Vegetables Go Into Pot Pie?
The classic choices include potatoes, carrots, celery, onions, and peas. For convenience, I like to use a bag of frozen mixed vegetables alongside celery and onion. You can, however, add many different vegetables to your pot pie. Below are a few more that work well in this dish.
- Baby Bella mushrooms
- Cauliflower or broccoli florets
- Zucchini or yellow squash
- Diced potatoes (white or sweet)
- Bell peppers or sweet peppers
Should I Add Fresh or Dried Herbs to Chicken Pot Pie?
For convenience, the measurements below use dried herbs. Since this is also made typically in the winter months as a comfort food meal to warm you up, it's less likely you will have fresh herbs on hand. However, if you do have access to fresh herbs, they always produce, in my opinion, a better flavor.
When using fresh herbs, you will use 1 tablespoon fresh herbs chopped to 1 teaspoon dried herbs. In this recipe, in particular, using Herbs de Provence or an Italian seasoning blend may be confusing if going for fresh herbs, but I would substitute an equal amount of fresh oregano, basil, and thyme in place of these if I was able to do so. This would be ½ teaspoon of each of the fresh herbs compared to ½ teaspoon total of the dried blend.
What Pie Crust is Best for This Recipe?
If you are handy with making your own pie crust, you can whip one up for this recipe. It will use two whole pie crusts, so keep that in mind. Otherwise, using a refrigerated ready-made crust is just fine.
When picking a crust, I recommend looking for those that are prepared in rolls rather than on a pie plate. The most common are found with canned biscuits and similar items. The frozen pie crust already formed in an aluminum pan will work but will need to be thawed and moved out of the pan. You can also use a mix from the dry goods section and just add water to prepare.
Do I Have to Use Two Kinds of Onions?
You'll notice in the ingredients list that I mention using two types of onions. Yellow onion and green onions or scallions are listed. This brings just a bit more depth of flavor and is preferred by me, but is not necessary. If you don't have or want to use both, stick with at least the yellow onion.
- Olive oil
- Rotisserie chicken
- Yellow onion
- Green onions/scallions
- Red or yellow bell pepper
- Garlic powder
- Onion powder
- Italian seasoning or Herbs de Provence
- Chicken bouillon
- All-purpose flour
- Heavy cream
- Frozen peas and carrots
- Prepared pie crusts
Handy Kitchen Tools
How to Make Old Fashioned Chicken Pot Pie
Preheat the oven to 350°F.
Place one pie crust into the bottom of your deep-dish pie plate and bake for 7 minutes then remove from the oven and set aside.
In a 5-quart Dutch oven or heavy-bottomed pan, heat the oil over medium-high heat.
To the oil, add the yellow onion, green onions, celery, and bell peppers and cook for 3-4 minutes until the onion is translucent. Stir regularly as cooking.
Add in the diced chicken, flour, and herbs, then cook for an additional 2-3 minutes.
Pour in the water and cream, then stir to combine and bring to a boil over medium heat.
Once boiling, add in the frozen vegetables and reduce heat to low.
Simmer for 10-15 minutes stirring regularly until the mixture has thickened.
In a small bowl, whisk together 1 egg and 1 teaspoon water for an egg wash.
Pour the filling into the pie plate over the prepared crust.
Top with a second pie crust and seal the edges then cut 2-3 slits on top for venting.
Brush the top with the egg wash, then bake uncovered at 350 for 30-35 minutes until golden brown on top.
More Comfort Food Recipes
If you need comforting meals for your family, you've come to the right place. Below you will find some of our family's favorite comfort food meals that are sure to be a hit with everyone at your dinner table. Bookmark or print these recipes to share with your family this week!
- Comforting Bean and Sausage Casserole Recipe
- Southern Style Chicken Fried Chicken with Country Gravy
- The Best Slow Cooker Mississippi Pot Roast Recipe
- Rich Pork Stew Recipes with Root Vegetables
- The Most Flavorful Chicken Meatloaf Recipe
- 2 tbsp olive oil
- ½ cup yellow onion, diced
- ½ cup red or yellow bell peppers, diced
- ½ cup celery, diced
- ¼ cup green onions, diced
- 4 cup rotisserie chicken, skin off and diced
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp dried fennel
- ½ tsp dried thyme
- ½ tsp Herbs de Provence or Italian seasoning
- 2 tbsp chicken bouillon
- ½ cup all-purpose flour
- 2 cups water
- 1 cup heavy cream
- 16 oz. frozen peas & carrots
- 2 prepared pie crusts, refrigerated style
- 1 egg
- 1 tsp water
- Preheat the oven to 350°F.
- Place one pie crust into the bottom of your deep-dish pie plate and bake for 7 minutes then remove from the oven and set aside.
- In a 5-quart Dutch oven or heavy-bottomed pan, heat the oil over medium-high heat.
- To the oil, add the yellow onion, green onions, celery, and bell peppers and cook for 3-4 minutes until the onion is translucent. Stir regularly as cooking.
- Add in the diced chicken, flour, and herbs, then cook for an additional 2-3 minutes.
- Pour in the water and cream, then stir to combine and bring to a boil over medium heat.
- Once boiling, add in the frozen vegetables and reduce heat to low.
- Simmer for 10-15 minutes stirring regularly until the mixture has thickened.
- In a small bowl, whisk together 1 egg and 1 teaspoon water for an egg wash.
- Pour the filling into the pie plate over the prepared crust.
- Top with a second pie crust and seal the edges then cut 2-3 slits on top for venting.
- Brush the top with the egg wash, then bake uncovered at 350 for 30-35 minutes until golden brown on top.
Replace the peas and carrots with frozen mixed vegetables for a larger variety of texture and falvor.
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Amount Per Serving: Calories: 829Total Fat: 48gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 25gCholesterol: 221mgSodium: 1329mgCarbohydrates: 51gFiber: 6gSugar: 9gProtein: 52g