Best 3 Homemade Chicken Pot Pie With Herbed Gravy Recipes

Indulge in the timeless comfort of homemade chicken pot pie with our diverse collection of recipes. From the classic to the unique, these culinary creations promise a warm and cozy dining experience. Dive into the richness of our traditional chicken pot pie, featuring tender chicken, an array of vegetables, and a creamy, flavorful sauce, all encased in a flaky, golden-brown crust. For a delightful twist, try our creamy chicken pot pie, where a velvety sauce envelops the succulent chicken and vegetables, topped with a crispy, buttery crust. If you prefer a healthier option, our lightened chicken pot pie offers a guilt-free indulgence with its wholesome ingredients and reduced calories. Craving something extraordinary? Our unique chicken pot pie with cheesy biscuits takes the classic dish to new heights, combining tender chicken, vegetables, and a creamy sauce with fluffy, cheesy biscuits for a delightful textural contrast. Each recipe is carefully crafted to ensure a perfect balance of flavors and textures, making our homemade chicken pot pie collection an irresistible treat for any occasion.

Let's cook with our recipes!

TO-DIE-FOR CHICKEN POT PIE

To-Die-For Chicken Pot Pie image

This is a recipe passed down from my Mom. Every time I make it, someone asks for the recipe. One friend says her family fights over it! I hope you enjoy! You can also make a homemade chicken soup with this recipe. Just cut up veggies, shred chicken, and cook in chicken broth.

Provided by jenhusted

Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes

Time 1h45m

Yield 6

Number Of Ingredients 18

Ingredients

6 carrots, chopped
6 stalks celery, chopped
1 cup fresh or frozen peas
1 cup fresh or frozen green beans, thawed
1 cup corn kernels
1 yellow onion, diced
1 cup quartered red potatoes
3 cups chicken broth
1 teaspoon thyme
½ teaspoon salt
½ teaspoon ground black pepper
4 (.87 ounce) packages dry chicken gravy mix
4 cups water
1 (15 ounce) package double crust ready-to-use pie crusts (such as Pillsbury®)
1 whole roasted chicken, bones and skin removed, meat shredded
¼ cup butter, cut into pieces
1 egg
¼ cup milk

Steps:

Preheat oven to 425 degrees F (220 degrees C). Place a baking sheet on the a rack on which you'll bake the pie.
Combine the carrots, celery, peas, green beans, corn, onion, red potatoes, and chicken broth in a large pot. Season the vegetable mixture with thyme, salt, and black pepper; bring to a boil. Reduce heat to medium-low, cover, and simmer until the vegetables are tender, about 15 minutes. Drain the vegetables and set aside.
Place dry chicken gravy mix into another saucepan and gradually whisk in the water until smooth. Bring the mixture to a boil, reduce heat to medium-low, and simmer until thickened, about 1 minute. Set gravy aside and allow to continue to thicken as it cools.
Press one of the pie crusts into the bottom of a 9-inch pie dish. Spoon a layer of gravy (about 1/3 cup) into the crust. Layer the cooked vegetables and shredded chicken into the crust until the filling is level with the top of the pie dish. Pour the rest of the gravy slowly over the filling until gravy is visible at the top. Scatter butter pieces over the filling; top with second crust. Seal the 2 crusts together and crimp with a fork.
Whisk the egg and milk together in a bowl, and brush the egg wash over the top crust. Pierce the top crust several times to vent steam.
Bake the pot pie in the preheated oven until the filling is bubbling and the crust is golden brown, about 45 minutes to 1 hour. Check periodically to see if the edge of the crust is browning too quickly; if needed, cover the edge with a strip of aluminum foil to prevent over-browning.

Nutrition Facts : Calories 677.5 calories, Carbohydrate 64.5 g, Cholesterol 101.6 mg, Fat 37.7 g, Fiber 8.2 g, Protein 25.2 g, SaturatedFat 12.4 g, Sodium 2154.4 mg, Sugar 11.9 g

CHICKEN POT PIE IX

Chicken Pot Pie IX image

A delicious chicken pie made from scratch with carrots, peas and celery.

Provided by Robbie Rice

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h10m

Yield 8

Number Of Ingredients 13

Ingredients

1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
½ cup sliced celery
⅓ cup butter
⅓ cup chopped onion
⅓ cup all-purpose flour
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon celery seed
1 ¾ cups chicken broth
⅔ cup milk
2 (9 inch) unbaked pie crusts

Steps:

Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Nutrition Facts : Calories 412 calories, Carbohydrate 30.4 g, Cholesterol 54.9 mg, Fat 23.9 g, Fiber 3.3 g, Protein 18.4 g, SaturatedFat 9.1 g, Sodium 517 mg, Sugar 3.2 g

HOMEMADE CHICKEN POT PIE WITH HERBED GRAVY

Homemade Chicken Pot Pie With Herbed Gravy image

HOLD the cans of soup please! Trust me, you won't want to make chicken pot pie with canned soup again after trying this recipe. It's quick and simple enough for me to make on a weeknight and my family absolutely devours it. I use some fat free ingredients, but you'd never know from the taste. We love the carrots and broccoli, but you can change up the veggies a bit - I like to keep them fresh, but canned peas work well in place of the broccoli. Save time by using leftover chicken too. Hope you enjoy!

Provided by Mom67

Categories Savory Pies

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

2 boneless skinless chicken breasts
1 tablespoon vegetable oil
2 medium carrots
2 cups broccoli florets, cut into small bite-size pieces
4 tablespoons butter
3 tablespoons onions, finely chopped
1/2 fresh garlic clove, chopped
1 (14 1/2 ounce) can reduced-sodium fat-free chicken broth
3 1/2 tablespoons flour
1/2 cup nonfat milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup fat-free half-and-half
3/4 teaspoon dried rosemary, crushed
1 refrigerated pie crust (Pillsbury)
2 tablespoons Egg Beaters egg substitute (or 1 egg, whisked)

Steps:

Slice carrots into thin discs, boil in water until soft.
Put broccoli into colander, pour hot carrots and water over broccoli. This will steam the broccoli till just tender while draining the carrots. Set aside.
Cut chicken breast into 1/4" cubes. Saute in oil until no longer pink.
Put chicken, broccoli and carrots into 8-9" deep dish pie plate and stir to mix up.
To make gravy, saute onion and garlic in butter. Add flour, stir to mix well.
Remove from heat, add chicken broth, milk, salt and pepper. Return to medium-high heat, and bring to a boil for about 2 minutes.
Remove from heat, add rosemary and fat free half and half.
Pour gravy over vegetables. Carefully put pie crust over top, pinch edges and cut out a couple of round holes in top of crust for ventilation. Gently brush egg beaters (or beaten egg) lightly over entire crust.
Bake in preheated oven at 450 degrees for 15 minutes. Then turn oven down to 350 degrees and bake another 30 minutes.

Tips:

To make a flavorful and rich gravy, use a combination of chicken broth, white wine, and herbs like thyme, rosemary, and sage.
For a crispy and flaky crust, use a combination of butter and vegetable shortening in the pie dough.
To prevent the crust from getting too brown, cover the edges with foil during baking.
For a creamy filling, use a combination of chicken, vegetables, and a creamy sauce made with flour, milk, and butter.
To make sure the filling is cooked through, simmer it for at least 15 minutes before assembling the pot pie.

Conclusion:

Homemade chicken pot pie is a classic comfort food that is perfect for a cold winter day. With a flaky crust, creamy filling, and flavorful gravy, this dish is sure to please everyone at the table. Whether you are using a store-bought or homemade crust, the key to a great chicken pot pie is in the filling. Be sure to use a variety of vegetables and a flavorful broth to create a filling that is both delicious and nutritious. And don't forget the gravy! A good gravy will take your chicken pot pie to the next level.