Best 4 Best Pot Pie Recipes

Indulge in a culinary journey with our comprehensive guide to pot pies, a classic dish that embodies comfort and warmth. From the golden-brown, flaky crust to the rich and savory filling, pot pies have captured the hearts of food lovers for centuries. Our collection of pot pie recipes caters to diverse tastes and dietary preferences, ensuring that everyone can savor this timeless dish. Whether you prefer a traditional chicken pot pie, a vegetarian delight, or a hearty seafood variation, we have you covered. Discover the secrets of creating the perfect pot pie crust, from the choice of flour to the ideal rolling technique. Explore the endless possibilities of fillings, from classic vegetables and tender meats to unique ingredients that add a touch of culinary magic. Unleash your creativity and embark on a culinary adventure with our pot pie recipes, transforming your kitchen into a haven of comfort and flavor.

Here are our top 4 tried and tested recipes!

THE BEST CHICKEN POT PIE EVER!

The BEST Chicken Pot Pie Ever! image

I get a request from my family to make this dish at LEAST once a month. I typically make two at a time as these are eaten up quickly and they're wonderful to share with a neighbor.

Provided by MarthaRayDeen

Categories One Dish Meal

Time 1h15m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 15

Ingredients

2 lbs boneless skinless chicken breasts
2 cups chicken broth (enough to cover breasts)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 cups half-and-half
3 tablespoons butter (yes, 3 tablespoons!)
1 medium onion, chopped
1 cup celery, chopped
1/3 cup all-purpose flour
1 1/2 cups frozen mixed vegetables, thawed (i use green beans, corn, carrots and peas)
2 medium potatoes, cooked and cubed (or 1 can small white potatoes, cubed)
1 tablespoon fresh parsley, chopped
1/2 teaspoon dried thyme
1 double crust pie crust
1 egg, lightly beaten

Steps:

In a large saucepan over medium high heat, combine the chicken breasts, chicken broth, salt and pepper. Bring to a boil and reduce heat to low. Cover and let simmer for 30 minutes, or until chicken is no longer pink in the center and the juices run clear.
Remove the chicken and let cool. Pour the remaining chicken broth mixture into a measuring cup. Let stand; spoon off fat. Add enough canned broth to equal 1 cup if needed. Add half and half to the broth mixture to equal 2 1/2 cups. Cut chicken into 1/2 inch pieces.
In the same pan, melt butter or margarine over medium heat. Add the onion and celery. Saute, stirring, for 3 minutes. Stir in flour until well blended. Gradually stir in broth mixture and the herbs. Simmer, stirring constantly, until the sauce thickens and boils. (you will think this is TOO MUCH liquid, but it's not). Add the chicken and vegetables to the broth and stir to combine. Line a deep pie dish with one of the pastries and pour mixture in, almost to the top.
Cover mixture with second pastry, making sure to "seal the edges" by pinching together the top and bottom then pressing against the lip of the dish. Cut a few vent holes in the pastry then brush pastry with beaten egg. Use any leftover scraps from the pastries to make a design on top.
Bake at 400 degrees for 30 minutes or until the crust is golden brown and the filling is bubbling. Let cool for 10 minutes and serve.
When done, the inside ingredients will be thick and creamy.

BEEF POT PIE - THE BEST!

Beef Pot Pie - the Best! image

Hearty comfort food at it's finest... Like a beef stew within a pie shell. Perfect for cold winter nights indoors. I happen to use a quiche' dish for an extra deep pie.

Provided by BlondieItaliana

Categories Savory Pies

Time 1h

Yield 1 pie, 8 serving(s)

Number Of Ingredients 11

Ingredients

2 -3 stalks celery, diced
2 cups carrots, coins (Grimway pre-sliced carrot coins in produce aisle)
1 small onion, diced
2 chicken bouillon cubes
1 tablespoon minced garlic (I use refrigerated jar)
1 (1 lb) package boneless beef chuck (1 package of tips or cut beef into bite size pieces Note -- chuck has best flavor for this recipe bu)
1 pillsbury ready-made pie crust (2 pie shells per package)
olive oil
butter
1 (10 1/2 ounce) can campbell's beef gravy
Pam cooking spray

Steps:

Boil celery, onion & carrots in water with 2 cubes boullion in medium pot until tender.
Meanwhile, brown meat in olive oil/butter with 1 tablespoon refrigerated minced garlic in large stock pot.
Drain meat when done & return to pot. Add 1 can Campbell's beef gravy. Then drain vegetables & add to meat & gravy. Simmer on low.
Spray deep pie dish (I use quiche' dish) with Pam.
Roll out pie crust & press into dish & up sides. Add beef/vegetable mixture.
Cover with top crust & press together both crusts then flute edges. Pierce top crust with fork to vent steam.
Bake 450 degrees x 35-45 minute until crust golden brown. After 20 minute cover edges with foil as to not burn.

Nutrition Facts : Calories 202.7, Fat 9.8, SaturatedFat 2.8, Cholesterol 38.7, Sodium 625.9, Carbohydrate 14.5, Fiber 1.5, Sugar 2.3, Protein 14.8

BEST SEAFOOD POT PIE

Best Seafood Pot Pie image

Pot pie ... what is better. Now I like short cuts believe me. I work too, but take the time to cut up a few vegetables and make the cream sauce right in the pan. Well, add a splash of sherry along with some fresh vegetables, some traditional ingredients like frozen peas, chopped shrimp, crab and scallops, and then top with a flaky biscuit. And dinner. My twist ... I like to top with a little cheese before I top with the crust. Pure comfort food

Provided by SarasotaCook

Categories Savory Pies

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 18

Ingredients

1 lb shrimp, peeled tails off (I used large and rough chopped)
3/4 lb scallops, rouch chopped (I used bay, the small scallops)
8 ounces crabmeat, 1 can if you can't get fresh just pick through to make sure there are no shells
1 cup onion, chopped
1/2 cup celery, chopped
3/4 cup carrot, chopped
1 cup diced potato, fine chopped skins off
1 cup mushroom, chopped
1/2 cup frozen peas
2 cups half-and-half
1/2 cup chicken broth
1/4 cup butter
2 tablespoons all-purpose flour
1/2 teaspoon creole seasoning
4 tablespoons sherry wine
1/2 cup grated monterey jack cheese
8 country biscuits (I used pillsbury, or you can make your own, no cooked)
2 tablespoons butter (to brush on the biscuits)

Steps:

Shrimp -- Prepare your shrimp, scallops and vegetables.
Vegetable Base -- In a large pot, melt the butter on medium heat. Add the celery, onion, mushrooms, and carrots and cook until soft. Add the sherry to deglaze the pan, then the creole seasoning, salt and pepper, flour to make a light roux and then add the half and half and the chicken broth. Bring back to a medium heat to lighten thicken. Add the peas, shrimp, scallops, and fresh parsley and stir to combine. The last minute add the crab.
Casserole -- Spray the casserole dish or individual baking dishes (soup bowls or small ramikens with Pam or brush with olive oil) and spoon the pot pie mixture inches Top with a little of the grated cheese.
Topping -- Take the southern biscuits cut in half, top and bottom half (just thinner so they cook quicker) (Pillsbury or any name brand or you can easily make your own if you want.). Just top the individual dishes or you can top the whole casserole dish. The biscuits can be cut to fit the size of the casserole dish. Brush with some butter to make them crusty brown.
Bake -- Heat the oven to 350 degrees and bake until the biscuits are golden brown and the filling is bubbly. About 20-30 minutes depending on your oven. Cook on the middle shelf.

THE BEST POT PIE YOU WILL EVER EAT

The Best Pot Pie You Will Ever Eat image

This pot pie is one I make often in the fall and winter when we are looking for something warm and comforting for our tummies. We love it so much that I have to double the recipe every time I make it, because the first bite will have you asking for more! Creamy, wonderful blend of flavors, and comforting to the soul, this one is a favorite and crowd pleaser!

Provided by Annie The Granny

Categories Pot Pie

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 13

Ingredients

1 lb chicken breast halve, skinless, boneless, chopped
1 1/4 cups carrots, sliced
1 1/4 cups green peas, frozen
1/3 cup butter or 1/3 cup margarine
1/3 cup onion, chopped
1 teaspoon garlic, chopped
1/3 cup flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon celery seed
1 3/4 cups chicken broth
2/3 cup milk
2 (9 inch) unbaked pie crusts

Steps:

Preheat oven to 425.
In a saucepan, combine chicken, carrots,and peas. Add water to cover, bring to a boil, and boil for 15 minutes. Remove from heat, drain and set aside.
In a saucepan over medium heat, cook onions in butter until soft and translucent. Add in garlic and stir. Cook for 1 minute. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over the top. Cover with top crust, seal edges, and cut away excess dough.
Make several small slits in the top of the pie to allow steam to escape.
Bake for 30-35 minutes, or until pastry is golden brown on top and the filling is bubbly.
Cool for 10 minutes before serving.

Tips:

For a richer flavor, use a combination of light and dark meat chicken.
Don't overcook the chicken; it should be cooked through but still moist.
Use fresh vegetables for the best flavor and texture.
Season the vegetables well with salt and pepper.
Use a good quality pie crust, homemade or store-bought.
Brush the top of the pie crust with milk or an egg wash before baking for a golden brown crust.
Let the pot pie cool for at least 15 minutes before serving to allow the filling to set.

Conclusion:

Pot pie is a classic comfort food that is perfect for a cold winter day. It is easy to make and can be customized to your liking. With a few simple tips, you can make a delicious pot pie that your whole family will love. So next time you are looking for a hearty and satisfying meal, give this pot pie recipe a try. You won't be disappointed!