Southern Chicken Pot Pie
Southern chicken pot pie is the ultimate comfort food. The recipe features tender chicken, hearty vegetables, and plenty of golden brown pie crust.
Plus, the recipe is very easy to make. With a few ingredients and a little time, you can have dinner on the table in no time.
Homemade Pot Pie
There’s not much better than a homemade chicken pot pie recipe. It’s comfort and southern food at its finest.
It’s a great recipe because you can change out the veggies, use puff pastry, or use rotisserie chicken if you don’t have time to make chicken breasts.
It’s so easy to make, and it’s a true labor of love.
Ingredients Needed For Southern Chicken Pot Pie
- Butter
- All-purpose flour
- Salt
- Black pepper
- Diced onions
- Chicken broth
- Milk
- Shredded chicken
- Frozen mixed vegetables
- Pie crusts
Full printable recipe with measurements and instructions listed below in the recipe card.
Watch How To Make Chicken Pot Pie
How To Make Chicken Pot Pie
- Melt butter in a large saucepan on medium heat.
- Add the diced onions and cook until they are golden brown and translucent.
- Add the salt, pepper, and flour and mix. It will be lumpy.
- Pour the chicken broth and milk into the pan and mix with a whisk until the lumps are gone. Continue cooking until thick.
- Add the vegetables and shredded chicken and stir to coat.
- Pour the mixture into the pie shell.
- Add the top pie crust and tuck it underneath the bottom crust.
- Brush with an egg wash and cut several slits in the top to vent the steam as it cooks.
- Bake for 30-40 minutes at 425 degrees or until the top is golden brown and flaky. (Add a pie shield for the last 15 minutes).
Step-By-Step Instructions
Start by adding the butter to a large saucepan.
Next, add the diced onions to the pot and let them cook until they are more golden brown and translucent.
To make life easier, I bought some frozen diced onions for the recipe. It saves time, and they are still just as delicious.
Add the salt and pepper to the saucepan.
Pour the flour into the pan and mix with a whisk. The flour will get very lumpy at this stage.
Pour the chicken broth into the saucepan and mix with a whisk, getting out the flour lumps.
Once you pour in the chicken broth, keep whisking to get the lumps out of the flour.
Pour the milk into the saucepan and continue to mix with a whisk, getting out the lumps.
Continue whisking on occasion as the sauce thickens.
After the sauce thickens, add the frozen vegetables to the saucepan and stir.
Next, add the shredded chicken to the saucepan and stir.
For this recipe, I cooked some chicken breasts in the slow cooker the day before and shredded them up.
You can also use a store-bought rotisserie chicken or boil the chicken and shred it.
Once you coat the chicken in the gravy mixture you can spoon the chicken mixture into the pie crust.
I used a refrigerated pie shell that comes with two pie crusts. Add one to the bottom, and then pour your ingredients into the shell.
Add the top crust on top. Tuck the top pie crust underneath the bottom crust and press it against the pie pan to help seal the crust.
You can press it down with your fingers, or you can take a fork and go all the way around the edge to help seal it.
Some people like to seal the crust underneath the edge, like in the picture below.
This will help keep the gravy from bubbling out.
I had some extra chicken breast, so I made a second chicken pot pie in a smaller dish. I pressed the top and bottom pie crust around the edges of the dish to help seal in the ingredients.
Place your chicken pot pie on top of a cookie sheet covered in aluminum foil.
Add some egg wash to the top of your chicken pot pie and cut some slits.
For the egg wash, I used one egg white and about a teaspoon of water. Beat it for a minute and brush it on top of the pie crust.
The egg wash will help make it a flaky pie crust on top. It really does make a big difference.
You want to cut a few slits in the top of the chicken pot pie so the steam can escape.
Bake the traditional chicken pot pie for 30-40 minutes or until the top of the pie crust is golden brown and flaky.
Optional Vegetables
You can use your favorite vegetables for this recipe. I like to use a package of frozen veggies from the grocery store. Here are a few ideas:
- Green beans
- Mixed vegetables (that’s what I used)
- Diced fresh veggies
- Diced asparagus
Can I Use Puff Pastry For The Chicken Pot Pie?
Yes, but follow the directions on the puff pastry box for cooking temperature.
How To Store The Southern Chicken Pot Pie
You can either store the chicken pot pie in an airtight container or cover it with some plastic wrap and refrigerate it.
Can I Use Leftover Turkey For This Recipe?
Yes, you can use leftover turkey instead of chicken. It makes a delicious dish.
Can I Use My Own Homemade Pie Crust?
Yes! You can use your own recipe, or I have a homemade pie crust recipe with butter and shortening (you will have to double the recipe).
Can I Make Mini Pot Pies?
Yes, you can. The recipe should make about 7-8 mini pot pies. Mini pot pies are great if you have some leftover chicken from another recipe.
Classic chicken pot pie is very versatile.
Southern Chicken Pot Pie
Be sure to get the recipe for the classic comfort food below.
The easy chicken pot pie recipe is a favorite that everyone will love.
Southern Chicken Pot Pie
Ingredients
- 1/4 cup butter
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/3 cup onion diced
- 1 3/4 cup chicken broth
- 1/2 cup milk
- 3 cups cooked shredded chicken approximately three small breasts
- 2 cups frozen veggies
- 2 pie crusts
Egg wash
- 1 egg white
- 1 teaspoon water
Instructions
- Preheat oven to 425 and roll out your pie crust in the bottom of a 9-inch pie pan.
- Melt butter in a large saucepan on medium heat.
- Add the diced onions and cook until they are golden brown and translucent.
- Add the flour, salt, and pepper and mix. It will be thick and lumpy.
- Pour the chicken broth into the pan and mix with a whisk, to get the lumps out of the flour mixture.
- Next, pour the milk into the pan and continue whisking the ingredients. Allow the mixture to thicken into gravy. This will take a few minutes.
- Once the gravy is thick, add the frozen vegetables and stir.
- Add the shredded chicken and stir.
- Pour the mixture into the pie pan.
- Cover the mixture with a second pie crust and tuck the pie crust around the bottom crust. Or, seal the two crusts on the outside of the pie pan.
- Beat the egg white and water and brush the top of the pie crust.
- Cut several slits in the top of the pie crust to help vent the steam while cooking.
- Bake for 30 to 40 minutes or until the top of the crust is golden brown and flaky. USE A PIE SHIELD OR TIN FOIL during the last 15 minutes of baking to keep the edges from burning.
