With the nice weather we had been having I thought this recipe would have to wait until this fall to make an appearance here. But Mother Nature has a mind of her own and it turned off really cold over the weekend. Cold enough for Chicken Pot Pie. I’ve been making this version for years and it is in the top 5 of my husband’s favorite dishes. I cheat and use store bought deep dish pie crusts. This recipe makes twice as much as our family eats, so I like to take one into a neighbor for dinner or freeze one of the pies for later.
Here’s how to make Topless Chicken Pot Pie
Sautee carrots and onions in butter until the onions are translucent.
While the carrots and onions are cooking, go ahead and chop up a potato or two.
Throw in some frozen peas to get us a little closer to 4 cups.
And then add enough frozen corn to bring the potatoes + peas + corn measurement to 4 cups.
I love the smell of cooking onions. See how they have softened up and are turning translucent here? That’s what we want.
Sprinkle 1/2 cup of flour over the carrots and onions. Stir until the flour is mixed with the butter and coats the vegetables.
Then add in the stock and base.
Add in the half and half (I use 1% milk most of the time and no one notices) and cook until bubbly.
Then add in the chicken. Diced chicken breasts would be great, but I normally use canned chicken because it is faster. And getting this in the oven is the name of the game.
Take 2 deep dish pie crusts and position them on a cookie sheet to catch any spills.
Fill the pie crusts and slide the pan into the oven.
Since we only eat one pie, I wrap the other in foil and freeze it for a later meal after it comes out of the oven. It is also a great comfort meal to share with friends who had a baby.
- 1 onion, chopped
- 1 cup chopped carrots
- ½ cup butter
- ½ cup flour
- 2 cans chicken broth
- 1½ cup half and half
- 2 tsp. chicken base
- 2 tsp. vegetable base
- 4 cups diced chicken
- 3 cups total of diced potatoes, corn and peas
- 2 deep dish pie crusts
- Saute onions and carrots in butter until onions are translucent. Sprinkle flour into carrot, onion and butter. Stir and cook for 1 min, creating a roux.
- Add chicken broth, half and half, chicken and vegetable base. Cook until bubble then add chicken, peas, corn and potatoes. Pour into pie crusts and bake at 350 for 1 hr.
For more yummy comfort food, check out these posts:
Slow Cooker Loaded Baked Potato Soup
keri @ shaken together says
YUM! I love your “open faced” twist on a classic!
Oh man this looks SO delicious!
This looks yummy. I prefer to do a “bottomless” pot pie. You get a nice crispy top but no bottom.
What is half and half? And if I wanted to ise freah chicken breast how much wud I use? Also..what is chicken broth, just stock? This isnt veryclear but looks soooop yummy n I wud love to try it! Thanks in advance for any reploes and answers x
I actually just use milk in place of the half and half. Half and half is half cream. You can use stock for the broth and you’ll need 4 cups of diced chicken after the fresh chicken has cooked. Probably 3 chicken breasts? Enjoy!
Deborah Gray says
Made this a few weeks ago…ate one and froze the second…having it today! So good! Definitely a keeper!!!
Glad you liked it!
How do you cook the frozen one? thaw then bake? Or just put it straight in the oven from the freezer? I am making these tomorrow!
I would like to know the same thing, how did you cook the frozen one?
Hi. Am I missing the oven temp? Also is that short crust and do you bake blind first?
Sorry for any confusion. The recipe says to pour the contents into an unbaked pie crust and baked on 350 for an hour. Hope that helps!
Kristina Stellhorn says
Thank you for this recipe! I added sour cream and used coconut milk instead of regular milk, and I swapped out sweet potatoes for regular..
It’s really tasty!!!
This is one of my favorite recipes. I have it bookmarked and make it frequently. I realized I have never commented though, so thank you for this lovely recipe! 🙂
Is the chicken cooked first? Everything else is.
Made a gluten free and dairy free version of this and it was a hit! I used a rotisserie chicken instead of canned bc of preference and it was delicious. can’t wait to make again!
So glad it worked out for you. My husband prefers the rotisserie chicken to canned as well.
Jerry Wilson says
You say 2 cans of broth. What do you consider as a can measurement?
14.5 oz. Sorry we should have clarified that.
Will this thicken more as it cooks and cools down?
Yes. As long as your mixture thickens a little before pouring it into the shells you will be good.
I think this is backwards. I use canned mixed vegetables that contains potatoes. I put them in a pot and bring to a boil to soften, then drain. I use FRESH chicken breast that has been cook salt, pepper and just enough water to make broth. Then mix all with a can of Cream of Celery soup (if making a double batch I make the second can Cream of Chicken) and enough milk to bring to a creamy consistency. Put in a pie crust and bake at 350 degrees till bubbly.
I just made this and am in love! I only used broccoli, corn, and peas. This filled two two pies, but I’ll be honest…I used the extra as soup for my personal dinner! So amazing! Thank you for a great recipe!
Great recipe, super simple. I actually froze just the filling, will thaw that & pour in to pie shell & bake as per the recipe 🙂
Oh that’s a great idea!
It would be super helpful if it was clarified whether the chicken, potato, peas and corn is cooked beforehand or not. Kind of had to wing it with this one – we’ll see how it turns out!
They are not cooked before – they will cook in the oven when the pie bakes for an hour.