Best 5 One And Only Chicken Pot Pie Recipes

Indulge in the classic comfort food with our One and Only Chicken Pot Pie recipe. This hearty and flavorful dish is a perfect blend of tender chicken, savory vegetables, and a creamy, rich sauce, all enveloped in a golden, flaky crust. Our recipe provides step-by-step instructions to guide you through the process of making this timeless dish from scratch.

For those seeking a vegetarian option, we also offer a delightful Vegetable Pot Pie recipe, packed with an array of colorful and nutritious vegetables, ensuring a satisfying and wholesome meal.

Additionally, we have included a gluten-free version of our Chicken Pot Pie, ensuring that everyone can enjoy this classic dish regardless of dietary restrictions. This recipe utilizes a specially formulated gluten-free flour blend to create a crispy and flavorful crust.

Lastly, for those who prefer a lighter and healthier option, our Chicken Pot Pie Soup recipe is an excellent choice. This comforting soup delivers all the flavors of the classic pot pie, minus the crust, making it a perfect meal for a cozy evening or a quick and easy lunch.

No matter your preference, our collection of chicken pot pie recipes offers something for everyone. Whether you crave the traditional version, a vegetarian delight, a gluten-free alternative, or a lighter soup, we have you covered. So, gather your ingredients, preheat your oven, and embark on a culinary journey to create the perfect chicken pot pie that will warm your heart and satisfy your taste buds.

Check out the recipes below so you can choose the best recipe for yourself!

ONE-SKILLET CHICKEN POT PIE RECIPE BY TASTY

One-skillet Chicken Pot Pie Recipe by Tasty image

Here's what you need: olive oil, boneless, skinless chicken breast, salt, pepper, white onion, garlic, yukon gold potato, frozen pea and carrot, butter, all-purpose flour, chicken broth, frozen prepared pie crust, egg

Provided by Alix Traeger

Categories Dinner

Yield 4 servings

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1 ½ lb boneless, skinless chicken breast, cubed
salt, to taste
pepper, to taste
½ white onion, chopped
2 cloves garlic, minced
1 cup yukon gold potato, cubed
2 cups frozen pea and carrot
4 tablespoons butter
4 tablespoons all-purpose flour
2 cups chicken broth
1 frozen prepared pie crust, thawed
1 egg, beaten

Steps:

Heat the oil in a cast-iron skillet. Add the chicken, season with salt and pepper, and cook until the meat is golden brown on the outside and no longer pink in the center. Remove chicken from the pan and set aside.
Preheat the oven to 400˚F (200˚C)
To the same skillet, add the onion and garlic. Sauté until translucent. Add the potato cubes and sauté for about 5 minutes. Add the peas and carrots and stir. Add the butter and allow it to melt. Sprinkle the flour on top, covering the vegetables, and quickly stir to avoid lumps. Pour in the chicken broth and bring to a boil to thicken the sauce. Season with salt and pepper and remove from the heat.
Place the pie crust over the chicken and vegetable mixture and carefully seal along the edges of the skillet with your fingers. Brush the pastry with the egg, and cut 3 slits in the top to release steam. Bake for 25-30 minutes, or until golden brown.
Enjoy!

Nutrition Facts : Calories 1058 calories, Carbohydrate 79 grams, Fat 61 grams, Fiber 5 grams, Protein 44 grams, Sugar 11 grams

INDIVIDUAL CHICKEN POT PIES

Individual Chicken Pot Pies image

Provided by Patrick and Gina Neely : Food Network

Categories main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 17

Ingredients

4 cups chicken broth
1 bouillon cube
1/2 cup (1 stick) butter
1 onion, finely chopped
2 large carrots cut in 1/2-inch rounds
1 rib celery, sliced
3 tablespoons chopped chives
2 cloves garlic, chopped fine
Salt and freshly ground black pepper
1/2 cup all-purpose flour
1/4 cup heavy cream
3 tablespoons dry sherry
1 store-bought 2-pound rotisserie chicken, shredded
1 (7-ounce) bag frozen pearl onions
1 (9-ounce) box frozen peas
2 (9-ounce) packages store-bought rolled out pie dough
1 egg beaten with 1 tablespoon water

Steps:

Preheat your oven to 375 degrees F.
In a large saucepan heat chicken broth and bouillon cube over medium heat until hot.
In a Dutch oven, melt butter over medium heat. Add onions, carrots, celery, chives and garlic, and saute until tender. Season with salt and pepper. Add the flour and stir together until it becomes pasty and lump-free, about 2 minutes. Stir in the hot broth, heavy cream, sherry, chicken and frozen onions and peas. Bring to a boil then reduce to a simmer.
With a ladle, fill 6ovenproof ramekins or bowls with the filling. Place on baking sheet.
Sprinkle flour on countertop. Roll out dough an extra inch. Using a biscuit round or mold, cut out dough to cover the tops of your oven-proof bowls, with about 1/2-inch hangover, depending on their size. Crimp the dough over the edge of the ramekin. Brush with the egg wash and make 4 small slits on the top. Sprinkle with kosher salt and place on a baking sheet. Bake for 35 minutes. Remove from the oven and serve.

EASY CHICKEN POT PIE

Easy Chicken Pot Pie image

Home made chicken pot pie. This one is so quick and easy that everyone will be amazed with your culinary skills.

Provided by Tressie Grant

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 40m

Yield 6

Number Of Ingredients 5

Ingredients

2 (9 inch) deep dish frozen pie crusts, thawed
1 (15 ounce) can mixed vegetables, drained
2 cups cooked, diced chicken breast
1 (10.75 ounce) can condensed cream of chicken soup
½ cup milk

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a bowl combine the mixed vegetables, chicken, cream of chicken soup and milk. Pour mixture into one of the pie crusts. Turn the other crust over and pop out of the tin onto the top of the filled pie. Seal the edges and poke holes in top crust.
Bake at 350 degrees F (175 degrees C) for 30 minutes or until crust is golden brown.

Nutrition Facts : Calories 463.4 calories, Carbohydrate 39.7 g, Cholesterol 41.6 mg, Fat 24.8 g, Fiber 3.3 g, Protein 19.1 g, SaturatedFat 7.9 g, Sodium 920 mg, Sugar 3.8 g

ONE AND ONLY CHICKEN POT PIE

One and Only Chicken Pot Pie image

Easy, delicious and a family favorite, this can be modified with a gluten-free crust or rice milk to adapt to allergy needs. I use "Better than Bullion" for a healthier alternative to bullion cubes. Enjoy!

Provided by Shire Born

Categories Pot Pie

Time 1h

Yield 1 pie, 6 serving(s)

Number Of Ingredients 12

Ingredients

1/3 cup butter
2 onions, chopped fine
1/4 teaspoon pepper
1 3/4 cups chicken broth
2 cups cooked chicken, chopped
1/3 cup flour
1/2 teaspoon salt
1/2 teaspoon garlic powder
2 bouillon cubes (see note)
2/3 cup milk
10 ounces frozen mixed vegetables
2 pie crusts

Steps:

Preheat oven to 425 degrees.
Melt butter in a large saucepan. Blend in flour, onion, salt, pepper, bullion. Cook over low heat until smooth and bubbly. Stir in broth and milk. Heat to boiling, stirring constantly. Boil one minute. Remove from heat and add chicken and frozen vegetables.
Line a pie pan with one crust. Add chicken mixture. Top with second crust, crimping edges. Slit the crust in several places. --You can freeze at this point.-- Bake until golden brown, about 45 minutes.

ONE-POT CHICKEN POT PIE

One-Pot Chicken Pot Pie image

Make and share this One-Pot Chicken Pot Pie recipe from Food.com.

Provided by rockinred

Categories Savory Pies

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 21

Ingredients

2 tablespoons olive oil
3/4 lb boneless skinless chicken breast, cut into bite-size pieces
2 celery ribs, thinly sliced
2 medium carrots, sliced
1 large onion, chopped
1 garlic clove, minced
2 medium sweet potatoes, peeled & cut into 1-inch cubes
2 medium turnips, peeled & cut into . 5-inch cubes
8 cups reduced-sodium chicken broth
2 sprigs thyme
1 bay leaf
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 1/2 tablespoons cornstarch
1/2 cup water
2 cups sifted all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup canola oil
1 cup buttermilk

Steps:

To prepare filling: Heat 1 tablespoon of the oil in a large dutch over medium-high heat.
Add chicken & cook 5-7 minutes or until well browned.
Transfer chicken to small plate or bowl.
Add the remaining 1 tablespoon of oil to the dutch oven along with the celery, carrots and onion.
Cook, stirring occasionally, until lightly browned, about 3-5 minutes.
Add garlic and return chicken and any released juices to the dutch oven.
Stir in the sweet potatoes, turnips, broth, thyme, bay leaf, salt & pepper.
Bring to a boil and then reduce heat & simmer 20 minutes or until vegetables are tender.
Remove bay leaf.
To prepare biscuits: While filling simmers, in a large bowl, combine flour, baking powder, baking soda and salt. Blend with fork.
Add oil & buttermilk and mix until ingredients are just incorporated. Set aside.
In a small bowl, dissolve cornstarch in water to form a paste.
Stir cornstarch mixture into simmering filling and cook 2-3 minutes until thickened.
Drop biscuit mix by tablespoons over top of filling in dutch oven.
Simmer uncovered 10 minutes.
Cover and simmer 10 minutes longer or until biscuits are cooked through.

Nutrition Facts : Calories 360.3, Fat 12.8, SaturatedFat 1.8, Cholesterol 25.9, Sodium 729.2, Carbohydrate 42.2, Fiber 3.3, Sugar 6.1, Protein 20.1

Tips:

For a creamier filling, use half-and-half or heavy cream instead of milk.
Add a splash of white wine or dry vermouth to the filling for extra flavor.
For a crispy top crust, brush the crust with an egg wash before baking.
If you don't have a pie crust, you can use puff pastry or even crescent roll dough.
You can also make this recipe in a Dutch oven or a large skillet.
If you're short on time, you can use pre-cooked chicken.
You can also use frozen vegetables in this recipe.
Be sure to season the filling to taste.
Leftover chicken pot pie can be stored in the refrigerator for up to 3 days.

Conclusion:

Chicken pot pie is a classic comfort food that's perfect for a cold day. This recipe is easy to follow and results in a delicious and hearty dish.

With a flaky crust, creamy filling, and tender chicken, this chicken pot pie is sure to be a hit with your family and friends. So what are you waiting for? Give this recipe a try today!

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