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Jump to recipeChicken Pot Pie with one crust or two crusts, baked in an iron skillet or in a pie plate. Same easy recipe, same homey comfort food.
Did you grow up on those little, frozen, pucks of pot pie like I did? In college they were a staple, and when Greg and I first got married, they made quick weekend lunches.
Then I learned how to make it myself, and I haven’t bought one since.
Not only is this probably my favorite use of Thanksgiving leftovers (beside sandwiches…there’s just something special about a post-Thanksgiving turkey sandwich, isn’t there?) but one of my top comfort foods in general. It’s on my list of meals to take to friends in need, too.
Homemade Pot Pie
I’m a firm believer that a pot pie must be made with pie crust. Not puff pastry. Not biscuits. Trader Joe’s ready to use pie crusts are my favorite.
The vessel that you make it in can be just about anything, though. It is just as tasty in a pie plate, cast iron skillet, or disposable aluminum pan.
It’s a little more effort than my chicken and dumpling casserole, but it’s not difficult. You start by sauteeing your vegetables in a skillet until tender. I use onion, carrots and potatoes. (A lot of recipes don’t use potatoes…feel free to use what you like and have on hand).
Next you’re going to add flour to your veg and cook for a minute or so. Then add chicken stock and seasonings to make a rich gravy. Speaking of gravy, if you have leftovers from Thanksgiving, it makes a tasty addition to your sauce. In fact, the iron skillet version featured here was made with leftover gravy.
Stir in your cooked, shredded chicken or turkey and if you are using peas, you will add them, frozen, to your mixture. My husband prefers no peas, so I sometimes make them on the side on pot pie night so I can add them to mine.
You also have the option at this point to make a single or double crust pot pie. When I make this in my cast iron skillet, I just lay a crust over the top and pop it in the oven. If I’m making it in a pie plate or aluminum pan, I like a double crust.
Note about baking in a disposable aluminum pan: I use a square pan. The crust doesn’t fit perfectly, but I promise it still tastes perfect.
You can brush the top crust with a simple egg wash if you want it to look shiny. I did that on the one in the pie plate. And you know what I think? Meh. I think I actually prefer the one without the wash better. That’s a total preference thing, though. My tendency usually leans towards the less steps the better mentality.
Bake it up til the crust is golden brown and the filling is bubbly. Be sure to let it sit a few minutes before serving, it allows the filling to set a bit. But, if you’re like me, it’s going to run all over anyway.
Are you a pot pie lover too?
Here’s the recipe:
Chicken Pot Pie 2 Ways
Ingredients
- 1 large or 2 small carrots
- 1 small or ½ large onion
- 1 large or 2 small potatoes
- ¼ - ½ cup frozen peas
- 2 cups cooked, chopped chicken or turkey
- ¼ cup butter
- ¼ cup flour
- 2 -2 ½ cups chicken stock
- ½ tsp thyme
- Salt and Pepper to taste
- 1 or 2 prepared pie crusts (depending if you want a single or double crust pot pie)
Instructions
- Dice carrot, onion and potatoes
- Add vegetables and butter to skillet
- Saute over medium heat for about 10 minutes
- Stir in flour and cook for about a minute
- Slowly add chicken stock. Start w/ 2 cups. Add more at the end if needed.
- Stir until smooth
- Increase heat to medium-high and stir until boiling
- Add thyme and salt and pepper and simmer for a few minutes
- Stir in chicken and peas and turn off heat
- If making single crust pie in cast iron skillet:
- Unroll pie crust and cut slits in center, lay over top of chicken mixture
- Bake at 400 degrees for about 30 minutes, or until crust is golden brown
- If making double crust pie:
- Be sure to use a square baking dish or large, deep dish pie plate
- Lay bottom crust in dish, pour chicken mixture over the top, top with top crust, cutting slits in top crust
- Bake at 400 degrees for 45-55 minutes, or until crust is brown
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This looks delicious, and a lot like the recipe I use as well! I also use pie crust, but just a bottom one. Pot pie is one of my absolute favorite meals. Good point that it would be great to take to someone; I would think almost everyone would love this. Thanks for sharing your recipe!
I have made this recipe several times with the 2 crusts (I do love bread)… but just recently tried the 1 crust as I had an extra in my freezer and it was just as good! And, I think it heated up as leftovers better because there was no bottom crust to get soggy from sitting in the fridge for a few days.
Ahhh–good point on the leftovers. I hadn’t thought of that!