Chicken Pot Pie (Ultimate Recipe Swap: Favorite Fall Foods)

This URS is the special Fall-Festival edition. If you haven’t already, check out some great gatherings of autumn inspiration:

Each hostess is offering a great giveaway in conjunction with her theme. And it’s never too late to participate!

Well, 8:01 pm PST on Sunday might be too late. But, you have until then to share your comments and links. It’s our hope that you will be encouraged and inspired to make the most of this new season. Winter will be here before we know it.

Today’s Ultimate Recipe Swap is Favorite Fall Foods. I shared earlier this week some of my favorite dishes to cook once the season changes. One that didn’t make the list this week is one that we actually enjoyed last week: Chicken Pot Pie.

This is the typical reaction when Chicken Pot Pie is on the menu at our house.

Almost all the FishKids enjoy this dish. One FishBoy balked at the carrots and the peas and the gravy and the potatoes and the crust.

But, other than that, he loved it.

People seem so intimidated by Chicken Pot Pie, but it’s really a super easy recipe. And it’s a great make ahead meal. Just like my apple pies, I often make several at once, wrap tightly unbaked, and freeze them. How nice to pop a pot pie in the oven on a night when I don’t want to cook, but crave good home cookin’!

And they are so much better than the store bought kind!

What’s your Favorite Fall Food? Share it with us either through the comment section or leaving the link to your post below. Everyone who participates this week will be eligible for a random drawing of The Autumn Book by Susan Branch. Enter prior to 8 pm PST, Sunday night.

Can’t wait to see what you got cooking this Fall!

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Comments

  1. The Happy Housewife says:

    Love your leaf cut outs on the pie! Chicken pot pie is a favorite at our house, can't wait for cooler temps so I can make it again.
    Toni

  2. Your pot pie looks gorgeous! Love those leaves! I've never actually baked pot pie before, so I may have to give this a try sometime soon.

  3. Lisa@BlessedwithGrace says:

    Thanks for hosting this fall recipe swap event. The chicken pot pie looks great and I LOVE the expression on your little one's face.

  4. Yum! Now I'm hungry! Chicken pot pie is one of my very favorite meals. Thanks for hosting this fun carnival…it's been a blast!

  5. cristina thornburg photography says:

    This looks delicious. I'm inspired to make my own crust! :)

  6. Your chicken pot pie looks divine!!!! Love the pictures too!

  7. We love chicken pot pie, too! And it's almost time to start adding it into our menus!

  8. I will be making this recipe this fall! Thanks for postin!

  9. The Real Me! says:

    I love homemade chicken pot pie but yours looks so much better than mine! LOL
    BLessings,
    Kim

  10. Yum!! I love the maple cutouts on the top – what a fun fall addition.

    I had to laugh when I read about FishBoy…. I thought, gee, does FishMom add something else to her pot pie that FishBoy picks out…! Then, I read your recipe — ;) Maybe one day he'll grow to appreciate it!

  11. Yum! I would love to come over for dinner. I love love love pot pie.

  12. OK, I am new to this Linky thing and I don't think I have it right. I have 2 recipes posted on my blog Mississippi Mama but I think instead of just going to todays post, it shows the whole blog. Any help you can give this "newbie dummy" would be greatly appreciated!

  13. Sorry, my first link didn't work, so I have mine on twice. If possible, maybe you can remove the first one!

  14. One of our family's favorite recipes is Sausage-Bean Chowder, served with a pan of piping hot cornbread on the side. The chowder is easy: brown a pound of sausage in a Dutch oven, drain; add 2 cans of kidney beans [drained], 5 or 6 potatoes [peeled and diced], 2 cans petite diced tomatoes [with juice; by the way, I use my home-canned tomatoes for this], 1 medium onion [chopped], 1 c. water, 1 tsp thyme [important!], salt & pepper to taste if you like. Bring to a boil then cover and simmer on medium low heat until potatoes are fork tender (30-45 minutes). Or you can put the Dutch oven on top of the woodstove and leave it all afternoon to simmer until suppertime. Yum!

  15. Mmm, thanks for this totally homemade pot pie recipe. My husband's been begging for pot pie and the only recipe I know uses canned condensed soup. I'm going to give your recipe a try on Saturday (and make a double batch with one for the freezer). Thanks again!

    Jen @ http://jenpenm.com

  16. Thanks for the yummy looking pot pie recipe. I love making home made pot pies, I add just a little fresh sqeezed lemon juice and a dash of lemon pepper to mine and its soooo yummy!!!!

  17. "Intentionally Katie" says:

    Are the post-freezing instructions (with the 15 minutes at 450) straight out of the freezer? I've always defrosted my pot pies for fear of burning the crust if I bake it too long. This works – freezer to oven???

  18. Yes, ma'am. Freezer to oven. Don't thaw. Easy peasy.

  19. I love chicken pot pie, I am so glad to find this recipe, can't wait to try it!

  20. The Prudent Homemaker says:

    So, do you put your glass pie pans right in the freezer? We just got a second freezer a couple of weeks ago and I'd love to do this. I usually only make one pot pie at a time. I've never had room for make-ahead meals in my freezer, but now that I do (well, until I start filling my freezer with turkeys, LOL) I'd like to do this.

  21. I usually do it with metal/aluminum pans because those are the ones that fit in a ziploc bag. I guess I sometimes do it with pyrex and I've never had a problem, but I suppose there is a risk of cracking, isn't there?

  22. I found a new crock pot recipe for spiced applesauce from Gooseberry Patch. You combine all the ingredients in a crock pot and cook on low for 8-10 hours (hi-3-4 hours). Then you smash and stir to get desired consistency. The ingredients are: 8 Golden Delicious apples, cored, peeled and cubed, 1/2 cup brown sugar, 1/2 water and 1 tsp pumpkin pie spice. This was about 10 cups of apples for me–from my trees (not Golden Delicious) and I only used 1/4 cup brown sugar–we don't like it too sweet.

  23. Cardamom's Pod says:

    We LOVE pot pie – I've always made it with a bottom crust although it's hard to find recipes for that… Thanks for reminding me of this because my husband would love for these to be available in the freezer year-round! :-)

  24. Scrumptious!

  25. Oh my…this is the best thing I have ever made. Ever. Granted, I'm still fairly new to this whole homemaker thing, but wow…yummy AND actually really doable! Thanks!

  26. Thanks! I'm planning on making this for my family and a family who just had twins, today :)

  27. On the chicken pot pie can you use can vegs. ?
    if so I may give this a try- Thanks

  28. You can use whatever veg you like. This is the way our fam prefers. I usu only do carrots and potatoes now. They've been balking at peas or beans.

  29. I make pot pies in those little pot pie pans and freeze. Great for individual servings and just pop one or two in the toaster oven and bake til done. Also works for left over spaghetti and chili mac., that way everybody gets what they want for lunch.

  30. I’m from London, UK – and love your website. I will definitely be trying the Chicken Pot Pie, and thank you for links to other lovely recipes.
    Kind regards, Shirley I.

  31. Your chicken pot pie looks delicious. Do you have a recipe for the crust?

  32. Christina says:

    I made this pot pie earlier in the week for supper. We are a family of 7 so I doubled it and made it in a 9×13 (with a lattice top so I didn’t have to double the crust.) My family LOVED it. My 14y/o son had 4ths. My husband – who doesn’t like pot pie – had seconds and asked for the leftovers. I have always loved pot pie and have missed making them through the years. Now I have a recipe that will make it in to our meal plan at least every other month. Using the freezer to have the gravy & chicken ready to go is going to make this wonderful dinner so easy. Thanks so much for sharing your wonderful recipes!

    • Jessica Fisher says:

      So glad it worked for you so well! Wow!

      • Christina says:

        Making this again tonight in soup form and serving it with a fresh wheat bread instead of baking it with a crust. My husband said he would like it better if it didn’t have crust. We’ll see how it goes over as soup. :-)

  33. Melissa says:

    Jessica, I wanted to write and say thanks so much for your recipe. My family thinks good things about me when they are eating it. I had to leave home to care for my sick mother. I put almost forty meals in the freezer (that is the first time I’ve ever done that). Five of those forty were these pot pies. They have loved every one of them. I have never made a pot pie before. I had no trouble with your recipe and I was so impressed by the look of the filling. I did cheat and buy the pie crust though. I’m not good at rolling anything. Thanks again!

  34. I used to eat a ton of pre-packaged pot pies back in college, but haven’t had one in many years. I finally made this tonight with carrots, peas, and celery. I would have used potatoes, but was out. I’m *still* working on that freezer clean-out pantry challenge from months ago, so I pulled out the frozen stock, chicken, and a package of pie crusts from who knows how long ago. I increased the seasonings a bit from what you listed, and used a bunch of Herbs de Provence rather than just thyme due to family preference. Apparently I must not have thickened up the filling quite enough. It looked ok, but ended up being really soupy so it fell apart when I tried to serve it. :( However, the taste was still delicious and it was requested I “try it again to get it right” so count it as a winner! It would probably make more sense to make personal size pies like how I used to buy them, though. It would just be easier to serve.

    • Jessica Fisher says:

      I’d love to hear how individual pies go for you. I have always hesitated to mess with all the work required for that.

  35. @Sandi: regarding the soupy filling…. Do you happen to live in a humid area? When we moved to sub-tropical coastal Texas I noticed my own pot pie recipe turning out too runny (though it looked fine prior to baking). I’ve since reduced the amt of broth (by a third) and increased the flour in my recipe and its helped. You might play with that!

  36. Baby #1 is due to arrive any day now, so I’m trying to make ahead as many meals as I can. My husband loves pot pies, but I hate the yuck of the ones from the store. The sauce turned out perfect! I added celery and cheated with packaged crust. It looks beautiful, the tastes I had were great, and I love that it’s a hearty home-cooked meal ready to go for later.

  37. Thanks for sharing this pot pie recipe. I have made it twice with modifications to remove dairy due to food allergies in the family, and it still turns out great! Just substitute oil (I used part canola and part olive) for the butter, and use additional broth/stock instead of the milk. The gravy comes out a bit lighter-feeling, which is great for us because my husband won’t touch anything with a “creamy” sauce with a ten foot pole, and he’s not the one allergic to dairy!

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