Q1: What is the absolute secret to a chicken pot pie crust that is crispy and not soggy?

This recipe has two main secrets! First, by using a top crust only , you are completely eliminating the risk of the dreaded "soggy bottom." Second, it is crucial to cut a few slits in the top of your crust before you bake it. This allows the hot steam from the filling to escape, which prevents it from getting trapped under the crust and making it soggy from the inside.

Q2: Can I make this pot pie ahead of time?

Yes, this is a perfect make-ahead meal! You can fully assemble the entire unbaked pot pie, cover it tightly, and keep it in the refrigerator for up to 24 hours . When you are ready to bake, just pop it in the oven (you may need to add 5-10 minutes to the baking time, as it will be starting from cold).

Q3: Can I freeze chicken pot pie?

Yes, this is a fantastic freezer meal! You can freeze it either baked or unbaked . Let the pot pie cool completely, then wrap the dish very well in a double layer of plastic wrap and then a layer of foil. It will keep in the freezer for up to 3 months. Let it thaw overnight in the refrigerator and then bake (or reheat) it.

Q4: Can I make a from-scratch cream sauce instead of using condensed soup?

This recipe is a from-scratch cream sauce! It uses a classic roux (a cooked paste of butter and flour) and a mixture of chicken broth and milk to create a wonderfully rich, creamy, and flavorful gravy without any canned soup.

Q5: Can I use fresh vegetables instead of frozen?

Of course! If you have about 2 cups of fresh, chopped vegetables (like a mix of carrots, celery, peas, and corn) on hand, you can simply add them to the saucepan to sauté along with the onion until they are tender.

Easy & Creamy Homemade Chicken Pot Pie

The Best Easy & Creamy Homemade Chicken Pot Pie

An easy, homemade recipe for a classic chicken pot pie with a single top crust. This comforting dish features a creamy filling made from a simple roux-thickened sauce with chicken broth and milk. The sauce is loaded with cubed cooked chicken, thawed frozen mixed vegetables, and chopped onion. The entire mixture is poured into a deep-dish pie plate, covered with a sheet of refrigerated pie crust, and baked until the filling is bubbly and the crust is golden brown.

Author: Grace

Ingredients

2 tablespoons canola oil
1 medium onion, chopped
1/2 cup all-purpose flour
1 teaspoon poultry seasoning
1 can (14.5 ounces) chicken broth
3/4 cup 2% milk
3 cups cubed cooked chicken
2 cups frozen mixed vegetables (about 10 ounces), thawed
1 sheet refrigerated pie crust

Instructions

Preheat the oven to 450°F. Grease a 9-inch deep-dish pie plate.
In a large saucepan, heat the oil over medium-high heat. Add the onion and cook, stirring, until tender.
Stir in the flour and poultry seasoning until blended to create a roux.
Gradually whisk in the chicken broth and milk until the mixture is smooth.
Bring the sauce to a boil, stirring constantly. Cook and stir for 2-3 minutes, or until it has thickened.
Stir in the cooked chicken and the thawed mixed vegetables.
Transfer the filling to the greased pie plate.
Place the refrigerated pie crust over the filling. Trim the excess crust, then seal and flute the edges.
Cut a few slits in the top of the crust to allow steam to escape.
Bake for 15-20 minutes, or until the crust is golden brown and the filling is bubbly.
Let it stand for a few minutes before serving.

Notes

This recipe uses several convenient shortcuts, such as pre-cooked chicken, frozen vegetables, and a refrigerated pie crust, to create a quick and easy meal.
The sauce is a classic, from-scratch béchamel-style gravy.
Cutting slits in the top crust is an important step to allow steam to vent during baking.

Find it online: https://www.eatswithsoul.com/homemade-chicken-pot-pie/