It’s been a few years since I made my very first homemade chicken pot pie. I had been tackling pie crust using my great-grandmother’s no-fail pie crust recipe, and wanted to branch out from apple and peach. My first few attempts came out pretty similarly to store-bought, but then I noticed a crazy trend. I’d make the chicken pot pie, everyone would rave about it, and then there’d be a smattering of peas, green beans, and lima beans on everyone’s plate at the end… I needed an alternate plan to make sure half of our filling wasn’t going uneaten, which meant asking my family about the produce they preferred… and that’s how my chicken potato pot pie was born!
My chicken potato pot pie starts with a delicious variety of potatoes in bright colors– golden, red, and even purple potatoes are great for filling inside of the pot pie! I found these packaged together as a variety mix in my local store’s produce section– keep in mind, these are mini potatoes. While any size of potatoes will work just fine, I like the minis because it feels like a little less dicing. I leave mine peels-on, but you can skin them if you choose!
To make your chicken potato pot pie, you’ll need the ingredients pictured above, plus your favorite homemade or storebought pie crust. I recommend enough crust for 2 two-crust pies. Why two? Because pot pies freeze remarkably well, so you can make one and bake it tonight, then freeze another unbaked for later. When you’re ready for the second, thaw it out and bake it! Many stores also sell mini pie pans, so you can make individual pot pies for freezing, too!
Oh, and by the way, with Thanksgiving coming up, don’t forget that you can easily substitute the chicken in this recipe for shredded leftover turkey! What better way to use up the leftover turkey (and corn) than with a delicious pot pie?!
Prepare your crust and place the bottom crust in your pie plates. In a saucepan, melt butter and add in your seasonings. Once melted, slowly add flour, stirring constantly until thickened. Add in chicken broth and milk, again, stirring constantly, then allowing it to come to a simmer and thicken as you stir often.
Once you’ve got a nice thick gravy, add in your chicken (or turkey!), your potatoes, carrots, and corn, as well as any other veggies your family likes. Spoon the filling into the pie pans and top with the second crust. Bake in a preheated oven at 425 for about 20-30 minutes until the crust is golden and the potatoes are tender, and enjoy!
What do you do with your turkey leftovers? Let me know in the comments below!
Love potatoes? Check out my Mississippi Mud Cheesy Potatoes recipe!