This creamy Chicken Pot Pie is comforting and delicious. It also freezes well, so make double to save time in the future!
Chicken Pot Pies are the perfect comfort food to make on a rainy Sunday evening. Your kitchen smells amazing like buttery crust, you have a cozy meal that warms you up, and you have leftovers for lunch.
You can make this as a whole pie in a regular sized pie pan, or you can make individual pot pies in smaller pie tins. This recipe makes about 5 cups of filling.
I love spending my free days cooking, so it was nice to spend a full day prepping food today. Every once in a while, I like to spend a full day prepping meals in advance so that I have freezer friendly meals ready for busy nights ahead. On these days, I like making two Chicken Pot Pies so that I can have one for dinner and one to store in the freezer.
Do you ever do freezer meal prep to save yourself time in the future? If you don’t, I’d recommend starting because it is SO nice to have healthy homemade meals ready to go when you don’t feel like cooking on a busy night and don’t feel like ordering food to go. Some of my favorite meals to make and freeze for later include these curry turkey meatball bowls, enchiladas, and lasagna. Tomato based sauces, like my enchilada sauce and marinara sauce, also work well for freezing!
I hope you enjoy this Chicken Pot Pie! If you make it, be sure to let me know how it goes.
Chicken Pot Pie
A creamy, comforting Chicken Pot Pie
- 3 Tablespoons oil, divided
- 1 onion, minced
- 3-4 carrots, chopped
- 4 celery ribs, chopped
- 1 cup cremini mushrooms, diced
- 2 garlic cloves, minced
- 1/4 cup flour
- 2 1/2 cups chicken broth
- Salt and pepper, to taste
- 1/4 teaspoon cayenne pepper (optional)
- 1/4 cup fresh parsley, chopped
- 1 lb. cooked chicken breast, diced or shredded
- 3 cups chopped fresh baby spinach
- 1/3 cup heavy cream
- 2 pie crusts, store-bought or homemade
- 1 egg, whisked
- 2 Tablespoons water
Preheat oven to 350 degrees F. In a medium pan over medium heat, heat 2 Tablespoons of the oil. Once hot, add the onions, carrots, celery, and mushrooms. Cook, stirring occasionally, until softened. This should take about 5-7 minutes. Add the minced garlic and cook for 30 seconds more. Add the remaining Tablespoon of oil and the 1/4 cup of flour. Stir constantly for two minutes and then slowly pour in the chicken broth, whisking to fully combine into the flour.
Add the seasonings, parsley, and chopped or shredded chicken and bring to a boil. Reduce to a simmer and cook for about 10 minutes, or until starting to thicken. Add the chopped spinach and stir until wilted. Add the heavy cream and stir to combine. Cook for two more minutes and then remove from heat. Let the filling cool while the crust is prepared.
While the filling cools, prepare the pie crust. Roll out your pie crust so that you can line the bottom of a pie dish with it. Once the pie crust is placed in the pie dish and the filling has slightly cooled, pour the filling into the pie crust. Top the filling with the remaining pie crust, making a design if preferred. Cut 3 slits in the top of the pie crust so that there can be ventilation while the Chicken Pot Pie cooks. Whisk the egg and the water together and brush on top of the pie crust and bake for about 1 hour, or until the pie crust is golden brown and the filling is bubbly. Let cool for five minutes before enjoying.