This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Oh ok, thanks! If I wanted to add some potato would that mess up the recipe at all? Do you have any suggestions in doing so? Thinking russet? Please let me know when you can, I greatly appreciate the advice!
recipe rotisserie chicken pot pie
One of the best chicken recipes we have enjoyed. Will definitely be filed in my recipes as our favourite. I did not have a cooked chicken on hand so just poached three large chicken breasts in chicken stock. I also did not have pearl onions, so just omitted them. The end result was still amazing. Thank you.
This recipe is gold! I had neither fresh thyme nor heavy cream. I used half snd half. And melted 2 tbsp of butter with a generous tsp. each of dried thyme and rosemary and strained that into the filling. It was SO good
3. Increase the heat to medium-high, sprinkle the flour over the vegetables and cook, stirring constantly, until the flour starts to darken and stick to the pan, about 2 minutes. Add the wine (or chicken stock) to the pan and cook, scraping up any browned bits on the bottom of the skillet, stirring constantly, until the wine reduces a bit, about 1 minute. Slowly stir in the milk (about 1/4 cup at a time) until combined. Continue cooking, stirring often, until the mixture comes to a simmer and thickens to the consistency of gravy, about 5 minutes.
5. Stir in the chicken pieces and the remaining greens until evenly coated in the sauce. Season with more salt to taste. Let the filling cool slightly while you roll out the crust. (If making the pie ahead of time, cool the filling for 30 minutes, then remove from the skillet and transfer to airtight containers and refrigerate for up to 2 days.)
A pot pie is a savory pie filled with meat (usually chicken) and vegetables in a gravy-like sauce. Classic pot pies are made with a top and bottom pie crust. Pot Pies are an excellent way to re-purpose leftover cooked chicken, turkey, or even ham.
In a pinch, this recipe will work with a store-bought double pie crust, but we highly recommend using a homemade all-butter Pie Crust. It is 5 ingredients (including water and salt) and takes just minutes to make. You can also make it a couple of days ahead.
This homemade Chicken Pot Pie is homey, cozy and will warm you up. It has a homemade flaky Pie Crust and is loaded with juicy chicken in gravy and vegetables. If you've never tried a homemade savory pot pie, this will impress everyone.
Add 1/3 cup flour and stir constantly for 2 minutes. Add chicken stock, and 1/2 cup heavy cream then bring to a simmer and cook 1 minute or until mixture is a thick gravy consistency. Add 2 tsp salt, 1/4 tsp black pepper, or season to taste. It should be well-seasoned.
Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.
This was so delicious! I made it exactly as written, including the pastry. Precooked 2 lbs of chicken thighs in the instapot, seasoned with salt, pepper, garlic and paprika, and used that for the chicken. With that, I felt the seasoning as written in this recipe was perfect. My family loved it. Thank you!
This recipe is so delicious! The piecrust recipe worked like a charm. I have never been able to make pie crust from scratch until now. Thank you so much for sharing both of these delicious recipes.! They will definitely be a staple in this household!
Thx, Natasha. I might try it with one slice to test it (not willing to sacrifice more than that!?). Btw, I followed the recipe for the most part, but subbed one parsnip for a carrot and used half and half. I think leeks could be another good addition as well as some poultry seasoning (I meant to add some, but forgot). It was delicious as it was! Thx again for the great recipe!
This Chicken pot recipe turned out beautifully! While I did not make my own crust, the refrigerated one was easy to use. The filling of this pot pie was so yummy and tasted amazing! My husband had three helpings. Thank you for sharing this delicious recipe!
Loving this recipe and making it for dinner next week. I would like to assemble the whole pie the day before. In your experience, do you think it last in the fridge, in the raw dough for a day, before it hits the oven?
I substituted the chicken with turkey. I added a bay leaf and 1 1/2 small potato. I also used gluten free flour in the homemade crust recipe and it worked well. I think next time I will omit the bottom crust if adding potatoes because I felt that they were competing. This is a great recipe.
I hosted a lunch and got multiple compliments from everyone, say guests had seconds, and my husband loved it. The pie crust in particular was perfect, the bottom was magically crispy even without parbaking. And it looked beautiful, I wish I remembered to take a picture. I will definitely be making this recipe for life!
This is without a doubt the best tasting chicken pot pie on the internet, and I think I have made just about every one out there. I have always used the same crust when making my pies but I decided to give this one a try and boy am I glad I did. What a delicious and flaky pie crust. I will quit looking now when it comes to the best chicken pot pie. I made it tonight and it is wonderful. Thanks for the recipe.
DELICIOUS! Add two tiny adjustments because I like to be true to recipe to critique it. I thought the recipe had celery and cut some so I used it. Also added a splash of sherry. The mushrooms make this dish. I am intimidated making pie crust so I used pillsbury. My husband and I ate half of this in one sitting.
The Best! . I Tried making a chicken pot pie for the first time and it turned out amazing. I used store bought Pillsburry pie crust, and replaced cream with 2% milk since we did not have any cream in the house. Pie still turned out creamy and full of flavor. Kids even cleaned their plates without knowing mushrooms were there :))). Thank you Natasha as always.
Hi Natasha. I love your recipes. This one is great! I love that I can make it ahead and then just pop it in the oven. It lets me enjoy my guests instead of being the martyr in the kitchen. I did tweak the liquids a bit. I used I cup of chicken broth and one can of undiluted cream of chicken soup with the 1/2 cup of heavy cream. Love it!
if(typeof ez_ad_units!='undefined')ez_ad_units.push([[728,90],'bakeitafterall_com-box-3','ezslot_3',104,'0','0']);__ez_fad_position('div-gpt-ad-bakeitafterall_com-box-3-0');Costco Chicken Pot Pie Copycat is a comforting classic dish. A flaky pie crust around creamy chicken and vegetables. You may use leftover turkey in this pot pie. I provide instructions for both large pies and individual Chicken Pot Pies. Gluten free option included.
if(typeof ez_ad_units!='undefined')ez_ad_units.push([[300,250],'bakeitafterall_com-box-4','ezslot_6',107,'0','0']);__ez_fad_position('div-gpt-ad-bakeitafterall_com-box-4-0');The first step to making these pot pies is to make the filling. First the vegetables are simmered until tender. The original recipe calls for celery, frozen green beans, and a mixture of frozen peas and carrots. My friend uses celery, frozen mixed vegetables, and diced fresh potatoes. Just use whatever you like!After the vegetables are soft, they are drained and set aside. Next, onions and leeks are cooked in butter until softened. I added in leeks because I love the flavor of leeks in my Panera Copycat Sonoma Chicken Stew. They are completely optional.Once the onions and leeks are cooked, flour and seasonings are added, then chicken broth and milk are slowly whisked in. The mixture is cooked until thickened, then the chicken or turkey and vegetables are stirred in.
if(typeof ez_ad_units!='undefined')ez_ad_units.push([[300,250],'bakeitafterall_com-banner-1','ezslot_7',108,'0','0']);__ez_fad_position('div-gpt-ad-bakeitafterall_com-banner-1-0');At this point, the filling can be added to prepared pie plates or frozen for later use. I have instructions for both methods.Full Size Chicken Pot PieThis filling recipe makes enough for 2 full size pies. If you only want to bake 1 pie, you can either cut the recipe in half, or make the full amount of filling and freeze half of it. I have tips for freezing the filling below.To fill the pot pie, the bottom crust is rolled out and fit into a pie plate.The filling is added into the unbaked pie crust.
Rather than making full size pies, another option is to make individual Chicken Pot Pies in ramekins. Making the pot pies this way gives you more filling and less crust per serving. For this batch, I used half of the filling recipe that I had frozen and reheated and divided it among 4 ramekins. A full batch of filling would make 8 ramekins.amzn_assoc_tracking_id="mtperi4-20";amzn_assoc_ad_mode="manual";amzn_assoc_ad_type="smart";amzn_assoc_marketplace="amazon";amzn_assoc_region="US";amzn_assoc_design="enhanced_links";amzn_assoc_asins="B081N57T3D";amzn_assoc_placement="adunit";amzn_assoc_linkid="99126621843761be2e3a8fa3102465de";I then rolled out pie dough for a single layer pie (a half batch of the gluten free pie crust). Then I flipped a ramekin over to use it as a cookie cutter to make 4 equal circles. 2ff7e9595c
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