I made chicken pot pie recently. It was flavorful, pretty easy and affordable. The day before, I had purchased a Costco rotisserie chicken for $4.99 and I was able to make my chicken bone broth and use a portion of it to make this chicken pot pie. Making the chicken bone broth is really easy- here is my recipe. Because I needed to make chicken broth and the crust and the rest of the pie all in the same day, it was a little more time consuming. But if you make bone broth ahead of time and store it in the freezer, then it’s a real breeze! If you’re really pinched for time, you could try making the chicken broth in the Instant Pot- I’ve done that before a few times and as soon as I get photos for you, I’ll be posting the recipe!
There is a cost at a glance section at the end of this recipe, but you may be happy to hear that the chicken only costs $1.56 in this recipe. The Costco rotisserie chicken cost me $4.99 and it yielded 8 cups of shredded chicken. The pot pie recipe called for 2 1/2 cups which equals $1.56! or, 66 cents a cup for later reference.
**Disclosure: this post may contain affiliate links- this means that I may earn a commission from these products if you buy them using these links at no additional cost to you. Read full disclosure here.
Chicken Pot Pie Recipe
Pot Pie Crust-
- 2 ½ cup flour
- ½ Tbs sugar
- ½ salt
- 2 sticks diced
- 7 Tbs cold water
- Add butter, flour, sugar, and salt to your KitchenAid mixer and use your paddle attachment for this recipe. It helps if you use the mixer on high speed. You can use a kitchen towel to cover the mixer in order to prevent flour from spraying everywhere.
- Pause kitchen mixer and use a spatula to push the butter back down into place to continue combining the flour mixture and butter. You may need to do this a few more times depending on how warm or cold your butter is. You don’t want your butter to be soft or room temperature, otherwise it will make it difficult to roll the dough later. You need to keep it cool to keep the dough on the more solid than sticky side.
- Once everything is well blended with the butter, add cold water, continue with the mixer on medium or high speed until the dough become a clumpy ball. If not, add more water 1 tsp at a time.
- Gather dough, it should not be smooth! DO NOT KNEAD. You can pat and squeeze it together to form the 1 ball before dividing it into 2 equal balls, but since there is no yeast involved with this recipe there is no need to knead.
- Flour a clean surface, your hands and a rolling pin (I have found that flouring your hands helps prevent dough from sticking to your hands). Roll one of the balls to fit your pie pan- I have a 9″ pie pan. Use a fork to lightly poke the dough, and use your fingers to press the dough against the pie pan.
- Put in the fridge to cool while you begin to make your filling. Roll the other ball out to a disc that will increase in size when you roll it out later. I put mine in a plastic bag in the fridge until the filling was complete.
Pot Pie Filling-
- ⅓ cup butter
- ⅓ cup onion
- ⅓ cup flour
- ½ tsp salt
- ¼ tsp pepper
- 1 ¾ cup chicken broth I used my chicken broth made earlier from the Costco rotisserie chicken I bought the day before
- ½ cup milk
- 2 ½ cups shredded chicken- I used the Costco rotisserie chicken, so it was already cooked and flavorful. I used my KitchenAid mixer with the paddle attachment to shred it really well.
- 2 cups of vegetables- I used whatever vegetables we had on hand that day: celery, carrots, onion, frozen peas, thawed.
I accidentally added too much broth to my filling while I was cooking so it actually doubled the filling, if you try that, you could also set aside a chicken and dumpling meal.
- Preheat oven to 425
- In a saucepan, melt butter then add flour, salt and pepper, Mix well until is is a thickened paste.
- Add and stir in vegetables and chicken, make well-incorporated,
- Pour broth and milk, cook on medium until the filling has thickened. Slowly add flour if necessary. You can add 2 to 4TBS at a time (4 TBS is 1/4 cup). Once thickened, set aside and prepare the second dough disc.
- On a clean and floured surface, create the top layer of the pie crust by rolling out the dough to form a disc the size of your pie pan.
- Remove the pie pan from the refrigerator and pour the filling. Lay the second crust disc on top of the filling. Use a fork to press the crust down on the outer edges to seal the crusts together. Use a dough slicer to make cuts in the pie. Poking holes in both layers of the pie allow for air flow and prevents from bubbling.
- Cover foil along crust to prevent excessive browning and crispness
- Bake for 35-40 minutes at 425 degrees
- After 15-20 minutes, remove the foil from the pie pan
- Cool for 5 minutes after baking
Cost at a Glance for Crust, Filling and Broth
- Chicken: $1.56 (Costco rotisserie chicken $4.99 made 8 cups= 62 cents/cup)
- Vegetables, homemade broth milk, seasoning, flour: ~$3 (maybe less)
- Butter: $2.41 (almost 3 sticks for the entire recipe) Costco butter: $12.89 for 16 sticks = 80 cent/stick
TOTAL: $6.97 The last chicken pot pie I bought from Costco was $21.07. This pot pie recipe was 1/3 the cost!
Helpful Tools for this Chicken Pot Pie Recipe
- KitchenAid Mixer and Paddle Attachment
- Rolling pin
- Dough knife
- Dough slicer (like a razor blade with a handle)