Old-Fashioned Chicken Pot Pie

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My friend’s mom made this for us after we helped her move last spring. We’d been hauling boxes and furniture all day, were exhausted and starving, and she pulls this massive pan of chicken pot pie out of the oven. Still one of the best meals I’ve ever eaten.

Asked for the recipe right there in her kitchen while shoveling it into my face. She laughed and said her own mom used to make it and she’d sworn she’d never make frozen pot pie again after tasting homemade.

What Makes This Different

Most chicken pot pies you see are either individual portions in those little dishes or they’ve got a bottom crust that always gets soggy. This one’s different – it’s made in a big 9×13 pan with just a top crust, so you get that flaky golden pastry without any soggy bottom situation.

The filling is where it really shines though. You’re not using canned cream soup or shortcuts. You poach a whole chicken to make real stock, then use that stock to make the creamiest, most flavorful sauce you’ve ever had in a pot pie.

Takes some time but it’s worth every minute. And honestly most of it is just waiting for stuff to cook while you do other things.

The Ingredient Situation

Whole chicken – Get a 3½ pound broiler fryer. That’s what they usually label them as at the store. Or you can cheat and use rotisserie chicken plus store-bought broth if you’re short on time.

Aromatics for the stock – Celery stalk, onion, bay leaf, salt, and pepper. These flavor the broth while the chicken cooks.

Frozen mixed vegetables – One 16-ounce bag. Get whatever blend you like. I go for the ones with peas, carrots, corn, and green beans.

Potatoes – Two large ones, peeled and cubed. They cook right in the broth with the vegetables.

Butter and flour – Half a cup of butter and half a cup of flour to make a roux that thickens the sauce.

Milk – One cup for richness. Could use half-and-half or cream if you’re feeling extra.

Seasonings – More salt, pepper, and dried thyme. Nothing fancy.

Hard-boiled eggs – Two of them, sliced. I know this sounds weird but trust me. Adds protein and this creamy texture that works.

Pie crust – One refrigerated crust from the store. Use both if you want but you only need one for the top.

Making This From Scratch

This is a process but it’s not complicated. Just takes some time.

Put your whole chicken in a big Dutch oven. Add 2 quarts of water, a teaspoon of salt, half teaspoon of pepper, a celery stalk cut into chunks, a quartered onion, and a bay leaf.

Bring it to a boil, then turn it down to a simmer. Cover it and let it cook for about an hour. The chicken should be falling-off-the-bone tender.

Pull the chicken out and set it aside to cool. Fish out the vegetables and bay leaf from the broth and toss them. You don’t need them anymore.

Once the chicken’s cool enough to handle, pull off all the meat. Throw away the skin and bones. Chop or shred the meat into bite-sized pieces.

Now look at your broth. There’ll be fat floating on top – scoop that off with a spoon and discard it.

Bring the broth back to a boil. Dump in your frozen vegetables and cubed potatoes. Let it boil, then turn it down and simmer covered for about 8 minutes until the potatoes are tender.

Use a slotted spoon to scoop out the vegetables and potatoes. Set them aside in a bowl.

Measure out 3 cups of that broth and set it aside. You can save the rest for soup or something else.

Now comes the sauce part. Melt half a cup of butter in your Dutch oven over low heat. Add half a cup of flour and stir it constantly for about a minute. This is your roux.

Slowly pour in those 3 cups of broth and the cup of milk, stirring the whole time so it doesn’t get lumpy. Keep stirring over medium heat until it thickens up and gets bubbly.

Season with 1½ teaspoons salt, 1¼ teaspoons pepper, and ¼ teaspoon dried thyme.

Add back your cooked chicken, vegetables, potatoes, and sliced hard-boiled eggs. Stir it all together gently so you don’t break up the eggs too much.

Pour everything into a greased 9×13 baking dish.

Turn your oven to 400 degrees.

Roll out your pie crust on a floured surface until it’s big enough to cover the whole dish – about 15×11 inches. It’ll be pretty thin but that’s okay.

Lay it over the top of the filling. Press the edges against the sides of the dish and trim off any excess. Use a knife to cut a few slits in the top so steam can escape.

Bake for 20 minutes until the crust is golden brown and everything’s bubbling underneath.

What I’ve Learned Making This

Don’t rush the chicken cooking. Needs that full hour to get tender and flavorful. Under-cooked chicken is chewy and the broth won’t taste as good.

Skim that fat. If you leave all the chicken fat in the broth, the sauce gets greasy. Take a minute to spoon it off.

Make the roux properly. Cook the flour in the butter for a full minute before adding liquid. This cooks out the raw flour taste.

Add liquid gradually. Dumping it all in at once makes lumps. Pour it in slowly while stirring constantly.

The eggs are not optional. I know they seem random but they’re actually traditional in old Southern pot pies. They add this richness that’s hard to describe. Just try it.

Cut vents in the crust. Without them, steam builds up and your crust can puff up weird or even burst.

Taking Shortcuts

Look, I’ve made this the long way and I’ve cheated. Both work.

Quick version: Use a rotisserie chicken from the store. Shred the meat and skip straight to making the sauce with 3 cups of store-bought chicken broth. Saves probably 90 minutes.

You can also use chicken thighs instead of a whole chicken if that’s easier. About 2 pounds of boneless skinless thighs. Poach them the same way.

Around Thanksgiving? Use leftover turkey and turkey stock instead. Tastes amazing.

Ways to Mix It Up

Basic recipe is great but there’s room to customize.

Add more peas. Like a full extra cup of frozen peas if you’re a pea person. I am.

Make it cheesy by stirring in half a cup of shredded cheddar.

Want more flavor? Add a teaspoon of Worcestershire sauce to the filling.

Could use puff pastry on top instead of pie crust for something flakier.

Or forget the pastry entirely and top it with biscuits for a pot pie/dumpling hybrid.

My mom adds mushrooms to hers. Just sauté them with some butter and throw them in with the vegetables.

Serving This

I usually just scoop it straight onto plates while it’s hot. The crust kind of breaks apart as you serve it and mixes with the filling. That’s fine – it’s rustic comfort food, not fancy presentation.

Goes well with:

• Simple green salad
• Roasted broccoli or green beans
• Crusty bread
• Honestly just eat it by itself, it’s a complete meal

Let it cool for about 10 minutes before serving or you’ll burn your mouth on that hot filling. Ask me how I know.

Storing Leftovers

Cover the pan with foil and stick it in the fridge. Good for 3-5 days.

Reheat portions in a 300-degree oven until warmed through. Microwave works but the crust gets soft.

You can freeze individual portions too. Put them in freezer containers, freeze for up to 3 months. Thaw overnight in the fridge then reheat in the oven.

The crust never quite has that same flaky texture after freezing but the filling reheats great.

Make Ahead Option

Want to prep this earlier? Cook the chicken, make the stock, and assemble the filling completely. Let it cool, then refrigerate in a covered container for up to 2 days.

When you’re ready to bake, reheat the filling in a pot on the stove until it’s warm. Add splashes of milk if it’s gotten too thick. Pour into your baking dish, top with crust, and bake as directed.

This is perfect for having mostly done ahead for a Sunday dinner or when company’s coming over.

Why This Recipe Matters

There’s something about homemade chicken pot pie that just feels like someone cares about you. It takes effort and time, which means whoever made it thought you were worth that effort.

My friend’s mom could’ve ordered pizza after we helped her move. Or made sandwiches. But she made this instead because she wanted to really thank us properly.

Now I make it when people in my life need comfort. Someone’s having a rough time, dealing with loss, going through something hard – I show up with chicken pot pie.

It’s not fancy. It’s not Instagram-worthy. It’s just honest, comforting food that reminds people they’re not alone.