Homemade Chicken Pot Pie 101
Learn what two time-saving, supermarket product hack ingredients I have incorporated into my family-favorite Chicken Pot Pie recipe without compromising it’s beloved, delicious flavor! I have been making my Chicken Pot Pie recipe for over 30 years. When I first started making it, the process was very lengthy and took a good chunk out of my day. It was definitely a meal that I would have to make on the weekend. I remember how much my dad always loved when I made it for Sunday dinner and invited him.
The two most time-consuming steps of the recipe were cooking the chicken and making the pie crusts. I used to boil my own chicken and make my own pie crusts from scratch. That would take at least a couple of hours to do. Thankfully now, I can buy a whole, fully-cooked Rotisserie Chicken from the deli and pre-made Pillsbury Pie Crusts from the dairy aisle in my local supermarket which greatly simplifies my Chicken Pot Pie preparation, saving me oodles of time.
When you read through my recipe, do not be intimidated about making a bechamel sauce for the Chicken Pot Pie. It is really quite simple to make. In my recipe below, I will walk you through the 4 simple steps to making the bechamel sauce, which adds a rich creaminess to the Chicken Pot Pie. It is definitely one of my most requested recipes.
WHAT ELSE DO YOU NEED?
Homemade Chicken Pot Pie 101
Equipment
- 8 – 10 Qt Stock Pot and Lid
- Measuring Spoons
- Knives
- Cutting Board
- Can Opener
- 9-Inch Deep-Dish Ceramic Pie Plate
- Large Cooking Spoon
- Strainer
- Large Mixing Bowl
Ingredients
- 4 Tablespoons Butter
- 3 Tablespoons Flour
- 2 Cups Milk or Heavy Cream (your preference)
- 3 Chicken Bouillon Cubes
- Pinch Black Pepper
- 1 Whole 2 Pound Fully-Cooked Rotisserie Chicken – from the Supermarket Deli
- 6.5 oz Can of Sliced Mushrooms (drained)
- 2 ct/14.1 oz Pillsbury Pie Crusts (find in the Supermarket Dairy Section)
- 8.5 oz Can of Sweet Peas & Carrots (drained)
Instructions
- Pick the meat off the Rotisserie Chicken while it is still warm – it is easiest then. Cut the removed chicken into bite-size pieces and place into a large mixing bowl. Discard the skin and bones.
- Place one of the pre-made Pillsbury Pie Crusts into the bottom of a 9-inch deep-dish pie plate that has been sprayed with Pam.
- Make a Bechamel Sauce in a stock pot (instructions below).
- Once you finish making the Bechamel Sauce, turn off the heat. Add the chicken and drained mushrooms to the stock pot and mix well.
- Next, add the drained peas and carrots to the sauce in the stock pot. Mix gently, making sure they do not get smashed.
- Pour the entire sauce mixture with the chicken and vegetables on top of the bottom crust in the pie plate.
- Top with the other pie crust and crimp the edges together, sealing the pie. Make a few knife cuts on top for venting,
- Bake in a preheated 350° oven for 1 hour. Halfway through the baking process, place a ½ inch, narrow circle of foil on the outer pie crust to prevent the edges from burning.
- Allow the Pot Pie to rest for 10-15 minutes before slicing.
Bechamel Sauce Instructions
- Melt 4 tablespoons of butter in a stockpot
- Stir in 3 tablespoons of flour, mixing well, continuously stirring. Do not let it burn.
- Then, all at once add in the 2 cups of milk or cream (your preference). Keep stirring constantly until the sauce is thickened and bubbling.
- Add in 3 crushed chicken bouillon cubes and a pinch of black pepper for extra flavor. Keep stirring well until the bouillon cubes sare completely dissolved
Love seeing rotisserie chicken! Makes me feel better about taking shortcuts of my own sometimes 🙂
I totally agree. It is such a timesaver to use. I hope you make the recipe…it really is delicious.
Cathy this sounds delicious!!!!
Thanks Sheryl. It really is delicious and easy to make when you use rotisserie picked chicken and already made pie crusts.
I highly encourage you to make it! 🙂
Yes I will definitely try it! Will use the rotisserie chicken but am partial to my own pie crusts, and won’t take but a few minutes longer to make 😁