The perfect chicken pot pie recipe that’s easy to make and great for any time of the year. Skip the freezer pot pies and prepare a healthy homemade meal!
The Perfect Year Round Chicken Pot Pie
Who said Chicken Pot Pie is only for the cold months? Well, I didn’t get the memo, and it is a good thing because there is nothing like homemade Chicken Pot Pie.
One of the reasons I like this recipe is because it is so versatile; the ingredients change with what is available at any given time of the year. Which keeps my ever-evolving version of this national comfort food classic fresh and never boring. This time around I added Michigan-grown asparagus and sweet corn right off of the cob along with a few mainstays like hearty potatoes and carrots. I also used a couple of hacks to keep things moving along without a hitch. You’ll thank me later.
Here’s what I did.
Ingredients needed to make Chicken Pot Pie
- 1 young whole chicken (4-5 lbs)
- 1 medium onion, quartered
- 2 Tablespoons of Extra Virgin Olive Oil
- Kosher salt
- Fresh cracked black pepper
- 2-3 Cobs of sweet corn (cut off kernels using a sharp chef’s knife) = 1 cup
- 1 bunch of fresh asparagus (use just the heads) = 1 cup
- 1 cup of frozen peas = 1 cup
- 2-4 scallions (sliced) = 1/2 cup
- 2-3 carrots (diced) – 1/2 cup
- 4-5 Yukon Gold potatoes cut into 1″x1″ cubes
- 1 Sweet Vadalia Onion (chopped) = 1/2 cup
- 1 Stick of Sweet Cream Butter, divided
Directions on cooking the chicken:
I started with a whole young chicken, about 4-5 pounds and it works perfectly. I placed the chicken in a large stockpot and fill it with tepid water. I added 1 medium onion quartered. A couple of carrots roughly chopped, Kosher salt, fresh cracked black pepper, and EVOO. Over medium-high heat let the chicken cook for about 1 1/2 hours or until the chicken starts to fall off the bone. Once finished remove chicken from the pot and set on a large dish to cool. When cool enough to handle debone carcass and chop chicken. Also, you can freeze the stock for use later once it cools. Next, I prepared the veggies.
Directions on making Chicken Pot Pie
- I cut the kernels off of 3 cobs of sweet corn and cooked them in 1 Tablespoon of sweet cream butter in a cast-iron skillet over medium heat. Repeat process with all vegetables. Only add as much butter as you need to keep vegetables from sticking or if you don’t want to use butter add olive oil as needed. After all, veggies are sauteed place them into a large mixing bowl, or at this point, you can add veggies to the chopped chicken then set them aside.
- Next, use two packages of pre-made pie shells (or make your own from scratch). I prefer Pillsbury’s Pet-Ritz brand. Remove dough from two pie shells and mold it into a ball. Sprinkle a bit of flour onto your work surface and using a lightly floured rolling pin roll out pie dough to 1/4″ thickness. Make sure the dough is big enough to fit into your baking dish. I use an 11″ Pampered Chef Heritage Collection 2″ deep pie dish. If you’re not sure how big your dish is just place your pie dish upside down onto rolled-out dough to make sure it’ll fit. Remember to roll the dough out a bit wider than the actual size of your pie dish, you want enough dough to cover the walls of the pie dish too. Roll dough into a pie dish and gently tuck in the sides, be extra careful though because you don’t want to poke or tear the dough.
- Next, tear open a package of Campbell’s Oven Chicken Pot Pie Sauce and pour it into the chicken and vegetable mixture.
- Then, combine the remaining two pie shells into a ball and repeat the process, roll onto top of the pie dish and finish with setting a crimp design along pie dough edges.
- Make a simple egg wash using one egg beaten with 1 teaspoon of olive oil. Using a clean baker’s brush evenly coast the surface of pie dough and edges with egg wash.
- Using a sharp knife cut a small steam hole into the center of the top pie dough. Bake in the oven for 1 hour in a pre-heated 350-degree oven. Remove from oven, let cool, and dig in.
Be sure to pin this delicious and quick dinner recipe to your Pinterest board!
Ingredients
- 1 young whole chicken 4-5 lbs
- 1 medium onion quartered
- Kosher salt
- Fresh cracked black pepper
- 2-3 Cobs of sweet corn cut off kernels using a sharp chef's knife = 1 cup
- 1 bunch of fresh asparagus use just the heads = 1 cup
- 1 cup of peas = 1 cup
- 2-4 scallions sliced = 1/2 cup
- 2-3 carrots diced - 1/2 cup
- 4-5 Yukon Gold potatoes cut into 1"x1" cubes
- 1 Sweet Vadalia Onion chopped = 1/2 cup
Instructions
- I cut the kernels off of 3 cobs of sweet corn and cooked them in 1 Tablespoon of sweet cream butter in a cast-iron skillet over medium heat. Repeat process with all vegetables. Only add as much butter as you need to keep vegetables from sticking or if you don't want to use butter add olive oil as needed. After all, veggies are sauteed place them into a large mixing bowl, or at this point, you can add veggies to the chopped chicken then set them aside.
- Next, use two packages of pre-made pie shells (or make your own from scratch). I prefer Pillsbury's Pet-Ritz brand. Remove dough from two pie shells and mold it into a ball. Sprinkle a bit of flour onto your work surface and using a lightly floured rolling pin roll out pie dough to 1/4" thickness. Make sure the dough is big enough to fit into your baking dish. I use an 11" Pampered Chef Heritage Collection 2" deep pie dish. If you're not sure how big your dish is just place your pie dish upside down onto rolled-out dough to make sure it'll fit. Remember to roll the dough out a bit wider than the actual size of your pie dish, you want enough dough to cover the walls of the pie dish too. Roll dough into a pie dish and gently tuck in the sides, be extra careful though because you don't want to poke or tear the dough.
- Next, tear open a package of Campbell's Oven Chicken Pot Pie Sauce and pour it into the chicken and vegetable mixture.
- Then, combine the remaining two pie shells into a ball and repeat the process, roll onto top of the pie dish and finish with setting a crimp design along pie dough edges.
- Make a simple egg wash using one egg beaten with 1 teaspoon of olive oil. Using a clean baker's brush evenly coast the surface of pie dough and edges with egg wash.
- Using a sharp knife cut a small steam hole into the center of the top pie dough. Bake in the oven for 1 hour in a preheated 350-degree oven. Remove from oven, let cool, and dig in.
Robin Rue (@massholemommy) says
Chicken pot pie is one of my favorite meals of all time. Talk about comfort food. Yours looks SO good.
D. Durand Worthey says
Thank you. Chicken Pot Pie is an all time favorite of mine too. And when you make it please let us know. Thanks again.
Christi from sexymoxiemama.com says
This looks great. Thanks for sharing this amazing recipe.
Cindy (Vegetarian Mamma) says
This looks beautiful! Your pictures are amazing. My favorite is of the single slice! YUM!
D. Durand Worthey says
I can personally attest to the yumminess of that single slice because it was the slice I ate right after we shot it. Thanks.
Liz Mays says
That looks SO full of yummy goodness! It’s the first pot pie I’ve seen in forever that wasn’t soupy too. Love it!
D. Durand Worthey says
Thank you. Agreed. Who wants to eat chicken stew with some crust thrown on top? Not I. My approach was that I wanted to create a chicken pot pie that was hearty and choke full of potatoes, corn and carrots and a few other surprises like the asparagus. Psst! And this is so good. I am tempted to make it again real soon.
dogvills says
This is very yummy! I really love to create something like this too! Thanks for sharing your recipe.
Elizabeth O. says
I love Chicken Pot Pie, but I never tried making it. I don’t think I can ever perfect the pie crust.
Dhemz Apdian - Dias says
wow, that looks so perfect! I would love to try this recipe one of these days. So yummy!
T Worthey says
It was yummy and filling!! Great recipe to have anytime of the year!
Laurie says
Looks like chicken perfection! Love a good pot pie! Thank you for sharing your recipe with us at Brag About It!
~Laurie
Letty C. says
That look so delicious. I will have to give this recipe a try. Yum!
Letty C. says
That look so delicious. I will have to give this recipe a try. Yum!
April Decheine says
Oh wow, I am going to have to make this recipe. My husband loves Chicken Pot Pie, such a comfort food.
Carlee says
Yum! I love asparagus, but never thought to put it in my chicken pot pie! I will have to try it.
Nibbles By Nic says
CONGRATS!!! We absolutely loved this pie at Munching Mondays and will be featuring it this week! Thanks so much for coming and sharing. See you soon! xo Nic
Lorelai @ Life With Lorelai says
I love chicken pot pie, and this looks great! Thanks for sharing at the #HomeMattersParty – we’re looking forward to what you have to share next week. 🙂
~Lorelai
Life With Lorelai
T Worthey says
Thank you Lorelai! We love Chicken Pot Pie too and this recipe is delicious!!
Morgan @ Morgan Manages Mommyhood says
I’ve been looking to try making a homemade chicken pot pire for what feels like forever, now, and you’ve really inspired me to give it a go!!
Cynthia Rusincovitch says
This looks like a very filling and yummy meal! What I like best about it is the fact that it has very fresh food included in the entire recipe. Nothing is healthier than eating fresh and unprocessed foods! Thanks for linking up at the delicious dishes recipe party.
Jessica says
This says 1-2 carrots and then says 2-3 carrots. I guess I will just use 2 lol.
T Worthey says
Yes, go with 2-3. Sorry about that. 3, if you really like carrots, 2 to be safe! Enjoy!