chicken and potato pot pie recipe

Written ByJenny Smyth Posted on
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The Best chicken and potato pot pie recipe

I’ve always been a fan of traditional British cuisine, and one of my family’s favorite dishes is a classic chicken and potato pot pie. This hearty, comforting meal is perfect for a chilly evening or a special occasion. The dish originated in the UK, where it was a staple in many households, particularly in the north of England.

The pot pie is made with tender chicken, fluffy potatoes, and a rich, savory gravy, all wrapped up in a flaky pastry crust. When I first made this recipe for my family, they were all hooked from the first bite. My kids loved helping me prepare the filling and assemble the pies, and my husband appreciated the ease of serving a complete meal in one dish.

We’ve made this recipe countless times over the years, and it never fails to impress our guests or satisfy our appetites. The best part? It’s surprisingly easy to make and requires minimal ingredients.

In fact, I often joke that this recipe is so simple, even my kids can make it (although they still need some supervision!) The beauty of this dish lies in its versatility – you can serve it as a main course or side dish, and it’s equally delicious reheated the next day. My family loves it when I serve this pie with a side salad or roasted vegetables for added nutrition.

Over time, I’ve tweaked this recipe to suit our tastes, but the core ingredients remain the same: chicken breast or thighs, diced potatoes, onion, garlic, and herbs like thyme and rosemary. The filling is then topped with a homemade pastry crust that adds an extra layer of flavor and texture to each bite.

Chicken and Potato Pot Pie

4.9 from 1183 votes

A comforting and hearty pot pie filled with tender chicken, creamy potatoes, and a savory sauce, all wrapped in a flaky crust. Perfect for a cozy dinner.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Dough

2 cups all-purpose flour
1 tsp salt
1/2 cup cold unsalted butter, cubed
4-5 tbsp ice-cold water

For the Filling

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
2 medium potatoes, peeled and diced
1 onion, finely chopped
2 cloves garlic, minced
2 tbsp olive oil
1 cup chicken broth
1 cup heavy cream
1 tbsp all-purpose flour
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper to taste

👨‍🍳Directions

1Preheat the oven to 425°F.
2In a large mixing bowl, combine flour and salt.
3Add the cubed butter and mix until the mixture resembles coarse crumbs.
4Gradually add ice-cold water, one tablespoon at a time, mixing until the dough just comes together.
5Form into a ball, wrap in plastic wrap, and refrigerate for 15 minutes.
6In a large saute pan, heat olive oil over medium heat.
7Add the chicken pieces, season with salt and pepper, and cook until browned and cooked through, about 5-7 minutes.
8Remove the chicken from the pan and set aside.
9In the same pan, add the chopped onions and cook until softened and translucent, about 3-4 minutes.
10Add the minced garlic to the pan and cook for an additional 1 minute until fragrant.
11Stir in the diced potatoes, chicken broth, heavy cream, flour, thyme, and rosemary.
12Bring the mixture to a simmer and cook until the potatoes are tender and the sauce has thickened, about 10-12 minutes.
13Stir the cooked chicken back into the sauce.
14Transfer the filling to a baking dish.
15On a lightly floured surface, roll out the chilled dough to fit the top of the baking dish.
16Place the dough over the filling, sealing the edges.
17Cut slits in the top to allow steam to escape.
18Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
19Remove from the oven and let it rest for 5 minutes before serving.

🔧Equipment

Mixing bowl
Baking dish
Oven
Saute pan
Wooden spoon
Whisk
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option. Add your favorite vegetables to the filling, such as carrots or peas, for extra nutrition and flavor.

Watch Video Of How Chicken and Potato Pot Pie Works

This chicken and potato pot pie recipe is always a good idea for any occasion. It’s a comforting and satisfying dish that’s perfect for family gatherings and weeknight dinners.

You can store leftovers in the refrigerator for up to 3 days, and you can freeze it for longer storage. Reheat it in the oven for the best results.

This dish is perfect for potlucks and family gatherings, and it’s sure to be a crowd-pleaser. It’s a classic dish that never disappoints and is sure to become a favorite in your home.

Serve it with a side salad or some crusty bread for a complete meal. It’s a dish that’s both comforting and satisfying, and it’s sure to be a hit with your family and friends.

❓ Frequently Asked Questions About Chicken and Potato Pot Pie

Q: What type of chicken should I use for this recipe?

I recommend using boneless, skinless chicken breast or thighs for this pot pie recipe. You can also use leftover roasted chicken if you have some on hand.

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