Easy Pumpkin Chicken Pot Pie

Name: Chicken Pot Pie
Prep time: 30 min
Cook time: 35 min
Ingredients: 1/3 c. butter; 1/3 c. flour; 1/3 c. chopped onion; 1/4 t. salt; 1/4 t. pepper; 1 3/4 c. chicken broth; 1/3 c. milk; 2 c. cooked chicken; 1 cooked potato (diced); 1/2 c. frozen peas; 1/2 c. frozen carrots; 2 1/2 c. flour; 1 t. salt; 1/4 c. unsalted butter (chilled); 2/3 c. shortening (chilled (You get the flakiness from the shortening and the great taste from the butter)); 5 to 6 T. ice water

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There is just something comforting about Chicken Pot Pies. Pot pies are easier than you think and will warm your soul and satisfy your appetite.

Homemade pot pies are so much better than anything you can buy at the store. Plus, it is less expensive to make it at home too. You are going to delight in the savory taste of the filling and the flaky outer crust.

Pumpkin Chicken Pot Pie

This delicious recipe is for a classic chicken pot pie. It includes baked chicken, a creamy vegetable mixture and the best homemade crust. I like to make this recipe when I have leftover chicken or vegetables that I need to use up.

Don’t be intimidated by making the pie crust. Sure, you could use store bought pie crust but it just doesn’t hold a candle to the flakiness you will find from making the crust from scratch. The key is to chill both the unsalted butter and the shortening. That is where the desired flakiness texture comes from.

one slice of chicken pot pie on a white plate with a fork

Ingredients

Butter
Flour
Onion
Chicken broth
Milk
Chicken
Potatoes
Frozen peas
Frozen carrots
Shortening

Recipe Instructions

Heat butter over low heat until melted. Blend in flour, onion, salt and pepper. Cook over low heat, stirring constantly until smooth and bubbly. Remove from heat.
Stir in broth and milk. Heat to boiling, stirring constantly.
Stir in chicken and vegetables and set aside.
Make Perfect Pie Crust recipe and double it.
Combined flour and salt in a bowl. Cut chilled butter into small cubes. Cut butter and shortening into flour mixture until it resembles very coarse meal.
Gradually add water. Divide in half, form into two round disks, and wrap in plastic. Chill for 30 minutes.
Pour filling into pie shell and top with pie crust.
Cook uncovered 30 to 35 minutes.

Frequently Asked Questions

Why use cold butter and shortening for the pie crust

The reason to use cold ingredients for flaky pie crust is that as the crust cooks, the heat from the oven explodes solid fat particles. These miniature explosions of solid butter and shortening release steam. In turn, the steam creates individual crisp layers of crust.

If you were to use soft or melted butter, on the other hand, a lot of that moisture has already escaped from the butter before cooking. Instead of crisp, light layers, your pie crust is more likely to be oily and soggy.
For this reason, it’s important to use ice water and to avoid warming the dough too much by handling it or over mixing it.

Would a rotisserie chicken work in this pot pie?

Yes! If you don’t have leftover chicken and you don’t want to take the time to cook some then I suggest using a rotisserie chicken. It will save you some time and will taste great too.

Can I freeze a chicken pot pie?

Chicken pot pies freeze wonderfully. Cover with foil and place in the freezer for up to 3 months. When you are ready to bake it, take it out of the freezer for 30 minutes to thaw a bit prior to baking.

What vegetables are good in a chicken pot pie?

I like to include onions, carrots, potatoes and peas but feel free to use what you have on hand or in your freezer.

slice of chicken pumpkin pot pie on a white plate

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Chicken Pot Pie

There is just something comforting about Pumpkin Chicken Pot Pies. Pot pies are easier than you think and will warm your soul and satisfy your appetite.

Prep Time30 mins

Cook Time35 mins

Servings:

Calories: 449kcal

Author: Melissa Griffiths

Ingredients

⅓ c. butter
⅓ c. flour
⅓ c. chopped onion
¼ t. salt
¼ t. pepper
1 ¾ c. chicken broth
⅓ c. milk
2 c. cooked chicken
1 cooked potato diced
½ c. frozen peas
½ c. frozen carrots

PERFECT PIE CRUST

2 ½ c. flour
1 t. salt
¼ c. unsalted butter chilled
⅔ c. shortening chilled (You get the flakiness from the shortening and the great taste from the butter)
5 to 6 T. ice water

Instructions

Preheat oven to 425º.
Heat butter over low heat until melted. Blend in flour, onion, salt and pepper. Cook over low heat, stirring constantly until smooth and bubbly.
Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. (Add more milk for too thick).
Stir in chicken and vegetables.
Pour into pie shell or casserole dish and top with pie crust.
Cook uncovered 30 to 35 minutes. Let set a few minute before cutting.
PERFECT PIE CRUST (DOUBLE CRUST)
Combined flour and salt in a bowl. Cut butter into small cubes. Cut butter and shortening into flour mixture until it resembles very coarse meal.
Gradually add water. Divide in half, form into two round disks, and wrap in plastic. Chill for 30 minutes.

Nutrition

I am excited for you to make this Chicken Pot Pie full of delicious vegetables, a homemade gravy and the best homemade crust. It is the ultimate comfort meal on a cold day.

Chicken Pot Pie

Pumpkin Chicken Pot Pie

Ingredients

Recipe Instructions