chicken pie recipes

Making your own crust takes this chicken pot pie to the next level. Here's how to make homemade chicken pot pie, the most comforting meal ever.

Chicken Pot Pie

c. all-purpose flour,

butter,

baking powder

kosher salt

c. ice water (or more, if needed)

chicken breasts (or 3 cups shredded cooked chicken)

c. butter,

black pepper

carrots,

onion,

garlic,

c. all-purpose flour

chicken broth

heavy cream

c. frozen peas

tbsp. parsley

thyme leaves

Egg wash

Flaky sea salt

Are you more likely to use store-bought or homemade pie crust?

This is really good, but I’m going to play with the amount of flour in the filling. I don’t think it needs that much. Otherwise, it’s delicious.

Love it!! So delicious! Put green beans in instead of peas because we didn’t have any. Thank you so much for this recipe!

First time I made this. It was great. I added a bit more chicken broth because my mixture was very thick. My question is, can I freeze the second pie? And do I freeze it before I bake it or after.

This was delicious, filling and a wonderful taste, comfort food at its best.

This pie is wonderful. I cheated with almost every main ingredient and it was still absolutely delicious! By cheating, I used store bought crust and except for the onion all my veggies were from a Vegall can. Oh, I did add a splash on Chardonnay because, well, everything is better with wine.

So fabulous! I’m on a restricted diet while nursing so I omitted the onion, garlic and heavy cream, and I added some celery. Turned out great! Everyone was a fan! Even my very picky husband. I used my own crust recipe but it looked very similar to this one (all butter). I also forgot the egg wash but it still browned nicely.

waiting on the results right now, but it smells really good! Thanks for the crust recipe. So many other places I looked just completely skipped that step and said buy store bought.

This is really delicious! While it’s too much for two.... I freeze portions and it freezes well.

made this for the first time last night- actually the first time I have even made a chicken pot pie- my family loved it- the flavors were great- but the garlic did not go- I would either omit completely or use a small sprinkle of garlic powder next time - (when making, i used fresh chopped garlic and used less than recommended)

This recipe was amazing! I have already sent it to so many people after showing this picture on my social media. Only thing I wish I would’ve done is make my own crust vs. purchase but I didn’t have time so next time I’ll definitely do that. Still turned out delicious!

I use refrigerated pie crust and because my son is not crazy about most veggies, I just use canned sweet peas and a whole rotisserie chicken, and he loves it.  Comes out perfect every time and I actually have enough filling to make two pies.

Would be a great pie, with the exception of all the salt. People should only have 1500 grams a day. 1 teaspoon has 2000 grams a day. Pie is way over daily prescribed usage.

Awesome recipe! Def not low-fat, but one slice is very filling. Forgot the salt flake dust at the end. Probs could have used more salt but no one cared. Yummy!

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This chicken pot pie is comfort food at its absolute finest.

Homemade Chicken Pot Pie Will Cure Your Winter Blues

Chicken and corn is already a marriage made in heaven, but adding leek to this dish will ensure you have a tasty pie that the whole family will love.

Chicken, corn and leek pie recipe

olive oil

Coles RSPCA Approved Australian Chicken Thigh Fillets, chopped

bacon rashers,

leek, pale section only, sliced

celery sticks, thinly sliced

(240 grams) frozen corn kernels

(35 grams) plain flour

chicken stock

tbsp miso paste

(60 milliliters) thickened cream

tbsp coarsely chopped tarragon or flat-leaf parsley

puff

Coles Australian Free Range Egg, lightly whisked

Coles Australian Beetroot Slaw, to serve

Bursting with chicken, dry sherry and tarragon, these versatile mini pies – made with homemade pastry – are perfect for dinner, parties or picnics.

Mini chicken, sherry and herb pies

For the filling

unsalted butter

banana shallots, very finely chopped

smoked pancetta, chopped

chicken

tbsp plain flour

garlic cloves, crushed

dry sherry (we used oloroso)

milliliters double cream

Bunch fresh tarragon, finely chopped

Bunch fresh curly parsley, finely chopped

½ lemon

For the pastry

plain flour

salt

egg,

lard

You’ll also need…

12-hole non-stick muffin tin

For the pastry, put the flour and salt into a large heatproof bowl, make a well in the centre, crack in the egg and cover it with flour. Put the butter and lard in a medium pan with 200ml water and bring to the boil.

Pour the hot water mixture onto the flour, mixing quickly with a table knife to start to bring the pastry together. When it’s cool enough to handle, use your hands to work the pastry together until smooth. Leave to cool, covered in a tea towel, until just warm or room temperature.

Meanwhile, make the filling. Heat the olive oil in a large casserole and add the butter. When the butter has melted, add the shallots and fry for 5 minutes until they begin to soften. Add the pancetta and fry on a medium-high heat for 5 minutes until it starts to colour. Turn down the heat, then add the chicken, flour and garlic, stirring until coated.

Fry for a few minutes more, then add the sherry and cook for 5 minutes to reduce the liquid. Pour in the cream and bring to a simmer for another 5 minutes or until the chicken is just cooked. Turn off the heat, stir in the herbs and lemon juice, then season. Cool the filling completely.

Cut off a quarter of the dough, wrap in cling film and set aside. Divide the rest of the dough into 12 equal pieces and use to line the individual muffin holes as mini pie shells. The pastry only needs to be as thick as a £2 coin, but make sure it comes just above the top of the tray lip. Roll out the reserved pastry to the thickness of a £2 coin. Using a 7cm pastry cutter or an upturned glass the same diameter as the muffin hole, stamp out 12 circles, re-rolling as needed. You can use any leftover pastry trimmings to cut out decoration for the pies, if you want.

Divide the chicken filling evenly among the pastry cases in the muffin tray. Brush the edges with the egg and cream glaze, then cover with the pastry lids and glaze the tops. Use a fork to decorate the edges of the pies (this helps to seal them as well). Use a skewer to poke a small hole in the top of each pie, glaze again, then chill uncovered in the fridge for at least 30 minutes. Heat the oven to 200°C/180°C fan/gas 6.

Bake the pies for 30-35 minutes until golden, cooked through and the sauce is bubbling. Cover the tops with foil if the pies start to brown too much. Serve the pies warm or at room temperature.

Top 3 chicken pie recipes recipes from across the web

The most viewed chicken pie recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chicken Pot Pie

Chicken, corn and leek pie recipe

Mini chicken, sherry and herb pies

Top 3 chicken pie recipes recipes from across the web

The most viewed chicken pie recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Pot Pie

Chicken, corn and leek pie recipe

Mini chicken, sherry and herb pies

The most viewed chicken pie recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine