Homemade Chicken Pot Pies
Homemade chicken pot pies offer a comforting blend of chicken, vegetables, and savory gravy encased in flaky pastry, perfect for family dinners or cozy gatherings.
Ingredients
Instructions
- Preheat the oven to 325°F (160°C).
- In a saucepan, combine the celery soup, milk, poultry seasoning, chopped onion, frozen peas and carrots, and diced boned chicken.
- Heat the mixture until well combined and heated through, stirring occasionally.
- Pour the filling into a pie crust-lined baking dish or individual pie dishes.
- Cover with the second pie crust or make a lattice top if desired.
- Bake for 50 minutes at 325°F until the crust is golden brown and filling is bubbly.
Tips & Substitutions
For a richer flavor, consider adding garlic or herbs like thyme to the filling. You can substitute the boned chicken with rotisserie chicken for convenience. If you want a healthier option, use whole wheat pie crust or make your own crust from scratch. Don't hesitate to add other vegetables like corn or green beans to the filling for added nutrition.
Serving Suggestions
This chicken pot pie can be served as a standalone meal or paired with a fresh salad like Spicy Red Cabbage for a refreshing crunch. For a heartier meal, consider serving with mashed potatoes or a side of steamed vegetables. It also complements well with a light dessert to finish the meal.
Storage & Reheating
Store any leftover chicken pot pie in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the oven at 350°F (175°C) for about 15-20 minutes or until heated through. You can also microwave it, but the crust may not remain as crisp.
Nutrition & Diet Analysis (per serving)
Each serving of Homemade Chicken Pot Pies contains roughly 427 calories, with 16g protein, 76g carbohydrates, and 11g fat. It is an excellent source of iron (153% of the Daily Value), calcium (57% of the Daily Value), and vitamin C (54% of the Daily Value), and a good source of potassium and vitamin A. It also contributes 14g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh vegetables instead of frozen?
Yes, you can use fresh vegetables; just be sure to cook them slightly before adding to the filling to ensure they soften during baking. This will help maintain the right texture and flavor in your chicken pot pie.
How do I know when the pot pie is done?
The pot pie is done when the crust is golden brown and the filling is bubbly. If you're unsure, you can insert a knife into the center; it should come out hot to the touch. Allow it to cool for a few minutes before serving.
Can I freeze the chicken pot pie?
Yes, you can freeze the chicken pot pie before baking. Wrap it tightly in plastic wrap and then in aluminum foil. When ready to bake, remove the wrapping and bake from frozen, adding extra time until the crust is golden and the filling is hot.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).