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Happy Fall! While the temps are still in the 80s and 90s where I live, I’m still embracing some fall favorites. Highest on my list is Chicken Pot Pie.
Today I’m sharing my recipe with you here on the blog, as well as the prep on Facebook and Instagram in stories. The beauty of this recipe is that you can make it quickly using prepared foods, or from scratch. It’s completely up to you!
I decided to use the Instant Pot to poach the chicken, because I’m making it for two meals. The pot pie today and for chicken enchiladas later in the week. It feels so good to work ahead. I’ll keep the extra chicken in the fridge until I make my enchiladas. What a time saver!
If you use the Instant Pot to poach your chicken, this is the process: place the wire trivet in the bottom of the Instant Pot. Add your chicken on top of it, and pour over 1 cup of water (or chicken broth, for more flavor). Use high pressure for 14 minutes if frozen, or 11 minutes for non-frozen chicken. After the beeping indicator, let the pressure release naturally for 10 minutes, then do the quick release. Let the chicken cool a little before shredding.
Here are some suggestions to shorten the prep for Chicken Pot Pie: buy a rotisserie chicken, use frozen mixed vegetables, and prepared pie crust. Honestly though, no matter how it’s made, your pot pie will be delicious. And, if you are sharing this meal with others, they’ll smell this meal baking all throughout the house.
So, let’s get creating!
My Chicken Pot Pie Recipe
Chicken Pot Pie
- Casserole dish
- 2 large chicken breasts
- 3 Tbsp butter, divided
- 1 cup chicken stock
- 1 cup heavy cream
- olive oil
- 32 oz package mixed vegetables (carrots, potatoes, peas, celery, green beans)
- 1 medium onion (or 1 cup frozen), diced
- 2 cloves garlic, minced
- 1/4 cup flour
- 1 Tbsp fresh thyme (optional) or 1 tsp dried
- 1 tsp sage
- 1 tsp freshly ground pepper
- 1 pie crust: frozen, prepared, or homemade
- To poach the chicken breasts, lay them in a single layer in a large pan. Add enough water to totally cover them. Season the water with a large pinch of salt and fresh herbs, if you have them. Bring the water to a boil, reduce heat, and simmer on low heat for 30 minutes. Then remove the breasts from the water to a carving board or plate and shred with two forks.
- Preheat oven to 400 degrees. In a small saucepan, melt 1 Tbsp of butter, and warm the cream and chicken broth/stock. Do not boil, just a very low simmer.
- In a large skillet, heat olive oil, then add the vegetables and saute them for about 5 minutes, until softened. Add the garlic and stir until it's fragrant. Shake the flour over the vegetables, stirring to mix it in. Turn heat to low and add the cream and shredded chicken. Season with salt and pepper.
- Add the mixture to a casserole dish at least 9" square and 3" deep. Place the pie crust on top, and add slits to allow the steam to escape while cooking. Crimp the edges of the crust. Melt the last 2 Tbsp of butter and brush on top of the crust. Bake for 35-40 minutes, until golden brown and the mixture is bubbling in the middle.
This is such a wonderful meal to make. Certainly, it’s one of the best fall comfort foods I can think of!
If you make this, or one of my other recipes, be sure to tag me on social media with the hashtag #thefeatherednester so I can see how it turned out. I’d love to share it in my stories, too. Here are more fall favorites: