Here, we are cooking up comfort food at its finest. This Crowd-Pleasing Chicken Pot Pie is absolutely to die for!
In this Article:
We're talking about comfort food that makes you want to pick up a fork and dig right into the great big pan of goodness without even bothering to dish it up on a plate. Because seriously—why take the time to grab a plate when you could dive right into a pan full of tasty chicken-pot-pie goodness?!
This Crowd-Pleasing Chicken Pot Pie is deep and full of veggies, thickened broth, and out-of-this-world delicious bread. You really won't regret taking a bite (or twenty)!
Pair this dish with some sweet and spicy Honey Sriracha Brussels Sprouts, extra creamy Homemade Mac and Cheese, or an ice cream dessert you won't soon forget.
How to Make Crowd-Pleasing Chicken Pot Pie
- Preheat oven and prep baking dish.
- In a pan on the stove, cook chicken and vegetables in broth.
- Remove vegetables and chicken from broth. Save only 2 cups of broth.
- Shred chicken, then place chicken shreds and vegetables in baking dish.
- Make the sauce.
- Pour the sauce over the chicken and vegetables, stirring to coat well.
- Twist breadstick dough strips and place in a lattice pattern on top.
- Bake pot pie until the mixture is bubbly around the edges.
Full directions for how to make Crowd-Pleasing Chicken Pot Pie are in the printable recipe card below.
Crowd-Pleasing Chicken Pot Pie FAQs
What is chicken pot pie?
Chicken pot pie is a comforting savory pie filled with vegetables, chicken, and gravy-like sauce. You can definitely find tasty vegetarian recipes, but the traditional chicken pot pie includes extremely juicy and flavorful chicken. And don't forget the sauce—many people say that the quality of a chicken pot pie depends on how flavorful its sauce is! This kind of hearty pie will fill you up and keep your energy up all day.
What kind of variations can I make to chicken pot pie?
Chicken pot pie is and old-time favorite that's perfect to take to a potluck dinner. But sometimes potlucks sneak up on you, and you need to whip up a dish with whatever you already have around at home! Chicken pot pie is a very flexible dish that can easily adapt to your current pantry stock.
Try replacing the breadstick on top with corn bread, or spice it up with some garlic breadsticks! Switch up the vegetables by add 1 can of whole kernel corn, drained, and 1 can of sweet peas, drained, to the vegetables and chicken before adding the sauce.
I love versatile recipes like this. You can change them up to use up ingredients you have on hand, and you know it's still going to taste so good!
Crowd-Pleasing Chicken Pot Pie
- 1 ½ lbs boneless skinless chicken breasts
- 2 cups red potatoes quartered
- 2 cups baby cut carrots
- 3 ½ cups chicken broth
- 1 lb fresh asparagus spears trimmed and cut into pieces
- 8 tbsp butter divided
- 1 onion chopped
- 6 tbsp all-purpose flour
- ½ tsp season salt
- 1 ½ cup whipping cream
- 1 package fresh mushrooms 8 oz, sliced
- 1 can refrigerated garlic bread sticks 8 oz
- Preheat oven to 350°F. Spray the bottom of a 13x9-inch baking dish with nonstick cooking spray.
- Place the chicken, potatoes, and carrots into a Dutch oven pan. Then pour the broth over the top.
- Place the pan over medium high heat and bring the broth to a gentle boil. Reduce the heat to medium, cover the pan, and simmer 18 minutes.
- Add the asparagus and continue simmering for 2 minutes.
- Remove the potatoes, carrots, and asparagus with a slotted spoon and drain well. Remove the chicken to a cutting board to cool slightly. Set aside 2 cups of the broth and throw away the remaining broth.
- When the chicken has cooled, tear it into large shreds and place the shreds back in the pan. Return the vegetables to the pan and cover the pan.
- Melt 6 tablespoons of the butter in a saucepan over medium heat.
- Stir the onion into the butter and cook for 2 minutes.
- Whisk the flour and seasoning salt in with the onions. Stirring continuously, cook for 1 minute or until the flour bubbles but isn't brown.
- Slow stir in the 2 cups of reserved broth and bring to a boil. Stir and boil for 1 minute.
- Reduce the heat to low and stir in the whipping cream. Cook the sauce, stirring continuously, for 5 minutes or until thick.
- Pour the sauce over the chicken and vegetables, stirring to coat well. Make sure the chicken, veggies, and sauce are spread out evenly in the dish.
- Sprinkle pot pie filling with mushrooms.
- Separate the breadstick dough into 8 strips. Twist 3 of the dough strips and place them lengthwise over the filling.
- Twist the remaining 5 strips of dough and place them crosswise over the top to form a lattice pattern.
- Melt the remaining butter in a small bowl in the microwave. Brush the breadstick dough strips with the melted butter.
- Bake pot pie for 35 minutes or until the mixture is bubbly around the edges. If the dough seems to be browning too quickly, cover the pan with foil to finish baking.
That definitely looks like a crowd pleaser, however I am not a mushrooms fan. I love the way the crust looks!
Thanks!! Leave the mushrooms out or sub for a veggie you enjoy. Maybe some baby heirloom carrots? That would be gorgeous and tasty.