Chicken Veggie Pot Pie

5 from 6 votes

Chicken Veggie Pot Pie is the most delicious in classic comfort foods, simple and rustic yet entirely made from scratch! It's loaded with lots of healthy veggies and chicken in a creamy filling and topped with a flakey pie crust. This recipe makes 1 large or 2 smaller baking dishes of pot pie, a total of 6 servings, so you can freeze extra depending on your family size!

Prep Time40

Cook Time45

Total Time1 35

Course: Dinner

Cuisine: American, French

Servings:

Calories: 552kcal

Author: Meryl Downing

Ingredients

4 Tablespoons butter
1 sweet potato (yam) (2½ cups diced)
1 onion (1½ cups diced)
3 carrots (1½ cups diced)
3 ribs celery (1 cup diced)
½ teaspoon kosher salt
8 grinds fresh black pepper
½ teaspoon Italian seasoning
2 cloves garlic minced
¼ cup flour
2 cups chicken stock
2 cups milk
2 cups cooked chicken
½ cup frozen peas
½ teaspoon kosher salt

For the Crust (makes 1 large or 2 smaller crusts)

1¼ cup flour
¼ teaspoon kosher salt
½ cup cold butter (1 stick) cubed
¼ cup cold water
1 egg (for an egg wash)

Instructions

For the Filling

In a large pot or Dutch oven over medium heat, melt the butter and saute the sweet potato, onion, carrots, and celery, season with salt and pepper. Stir often until starting to soften, about 15 minutes.
Add garlic, Italian seasoning, and flour and stir well to combine for another minute.
Add stock, milk, chicken, peas and season with salt. Allow the filling to thicken over low to medium low heat, stirring occasionally about 15 to 20 more minutes.
Preheat oven to 375°F. When the filling is thickened, transfer filling a baking dish, it will fill 1 larger or 2 smaller pans, but you can put it in any sizes or shapes you have, just divide the crust accordingly. Let it cool slightly on the stovetop before adding the crust.

For the Pie Crust

While the filling thickens, make the crust. In a large bowl combine flour and salt, then work in cold chopped butter with a pastry cutter and add water a Tablespoon at a time until it comes together to form a pie dough. Work quickly to keep dough cold, your hands might be easier than the pastry cutter! Roll out the dough on a floured surface with a rolling pin to roughly fit the size of your baking dish.
If you are using 2 smaller dishes, cut the dough in half before rolling. Top the pot pie with the crust, crimping the edges, and using any extra dough draping from the edges to fill in spots that need extra. Cut a few slits in the top to vent. Whisk one egg and brush onto the crusts (you won't need all of it). The pot pie is ready to bake, or could be refrigerated and then frozen at this time.
Bake 40-50 minutes until the crust is flakey and golden and the filling is hot and bubbly. Let sit 10 minutes before serving. Enjoy!

Notes

Storage and Freezer Instructions - Before baking the fully assembled pot pie, it can be stored in the fridge for a day or 2, or covered, refrigerated first, and then frozen for 3 to 4 months. If freezing, thaw in the fridge a day or two before baking uncovered at 375° for 40-50 minutes.
Portioning - This pot pie can be portioned into 1 large baking dish serving 6 people, or into 2 smaller pans. Divide your pie dough accordingly. The recipe can also be doubled and extra unbaked pot pie can be frozen.
Butter - Use all 4 Tablespoons of butter to saute the veggies. It seems like too much, but it will combine with the flour to form a roux, the thickening agent for the filling.
Fresh herbs can be substituted for the dried Italian seasoning, about 1 Tablespoon of fresh chopped parsley, thyme, rosemary or sage.
Chicken - Use chopped or shredded leftover cooked or rotissere chicken. You can also cook raw chicken in a crockpot or use Cast Iron Skillet Chicken Breast for the cooked chicken in this recipe.
Make Ahead - The filling or the pie crust can be made ahead and stored in the fridge for a day or two. The pot pie filling can also sit on the stovetop while you make the pie crust.
Baking - You may want to add a large baking sheet to the oven under the pot pie to catch any drips or bubble overs from burning on the bottom of the oven.

Nutrition