A Houseful of Love

I love chicken pot pie, but in a pie dish, it doesn’t feed very many people. Especially if you like leftovers! So, instead, I make it in a casserole dish.

This comfort-food classic is perfect for potlucks, meal trains, or just an ordinary Wednesday night. You’ll love the shredded chicken with tender veggies bathed in a creamy sauce, all topped with a crispy, flaky pie crust.

Serve it with a salad of fresh greens, or some roasted vegetables. Or a slice of crusty sourdough bread (I won’t judge)!

Can I make any substitutions in this chicken pot pie?

Absolutely! This recipe is great for substitutions because it’s very flexible. Feel free to swap out the meat – Thanksgiving turkey leftovers really shine here, but even shredded pork works. While I like it best with peas and/or carrots, it’s great with frozen mixed veggies or whatever veggie you like in your chicken pot pie.

What kind of flour should I use for chicken pot pie?

All-purpose, whole wheat, and freshly milled flour all work well for this chicken pot pie. If you’re using fresh-milled flour, use a flour with lower protein (like soft white wheat or rye).

For the crust, check out my savory sourdough pie crust!

How long does this chicken pot pie keep?

The leftovers from this chicken pot pie are best if eaten within 3 to 4 days. When you reheat it, you can use a microwave if you don’t mind the crust being soft. However, for best results, reheat in the oven or a toaster oven 350°F for 10-15 minutes, or until heated through (depends on the size of your serving).

Ingredients

• 1/2 cup (1 stick) butter
• 2 onions, chopped
• 1/2 cup (63g) flour – If you’re using fresh-milled flour, use soft white wheat, rye, or other low-protein flour.
• 2 cups chicken bone broth
• 1 cup whole milk
• 2 lbs shredded chicken – or leftover Thanksgiving turkey!
• 1 tbsp fresh thyme, chopped – or 1 tsp dried
• 1 tbsp fresh sage, chopped – or 1 tsp dried
• 2 tsp salt
• 1 tsp freshly cracked black pepper
• 12 oz frozen peas – instead of peas and carrots individually, you can use two 12oz bags of peas and carrots.
• 12 oz chopped carrots – instead of peas and carrots individually, you can use two 12oz bags of peas and carrots.
• 1 double pie crust – savory, if possible. I like to use a homemade sourdough pie crust!
• 1 egg
• Flaky salt, to top

Directions

Step 1: Preheat oven to 350°F. Combine both halves of the pie crust (if necessary) and roll out into a large rectangle that covers the top of your casserole dish. Refrigerate until pie is ready.

Step 2: Melt the butter in a large pot over medium heat and add the chopped onion. Sauté until softened, about 3 minutes.

Step 3: Sprinkle flour over the onions and cook for 2 minutes, being careful not to let it burn.

Step 4: Add the bone broth and milk to the pot. Stir to combine, being sure to scape any flour from the bottom of the skillet.

Step 5: Bring to a simmer, stirring constantly until it thickens to a gravy, about 6 minutes.

Step 6: Add chicken, thyme, sage, salt, and pepper to the skillet. Stir to combine.

Step 7: Add the frozen peas and chopped carrots. Cook for 3 minutes, until gravy begins to simmer again.

Step 8: Pour the filling into a 9”x13” or 11″x17″ casserole dish and cover with the pie crust. Crimp the edges over the edge of the pan, then whisk the egg and brush it over the top. Cut a few vents in the top and sprinkle with flaky salt.

Step 9: Bake 45-50 minutes, or until crust is golden brown and flaky. Serve and enjoy!

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Nutrition Facts

Amount Per Serving
Calories: 444 kcal
Fat: 27g
Total Carbohydrates: 24g
Fiber: 3g
Protein: 26g

The nutrition data provided here is for informational only and is only an estimate based on an online nutrition calculator. It cannot be verified or guaranteed, and should not be used in the treatment of medical conditions. It should not be considered a substitute for a professional nutritionist’s advice This data should be interpreted and used at your own risk.