Chicken pot pie savory pie filled with cooked chicken, onion, carrot, and peas in a creamy sauce. With a flaky, buttery crust, it’s comfort food at its finest. And whiles it’s a dish that you can easily source, pre-made, in almost any grocery freezer aisle, we strongly believe that making your own, from scratch, is worth it a thousand times over.
Do you have to make your own pie crust?
Definitely not. Store-bought refrigerated dough will work just fine. However, if you have the time, this flaky homemade recipe won’t let you down.
How do you make sure your bottom crust doesn’t get soggy?
It’s all dependent on the filling—it can’t be soupy! Instead, it should be thick when it comes off the stove; too much chicken broth and you’ll run the risk of it seeping through your crust before it’s baked.
Can you freeze the pot pie?
Absolutely! You can make the filling up to a day in advance and you can freeze a whole unbaked chicken pot pie for up to two months.
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