Try these chicken pot pie variations when you crave comfort food

These chicken pot pie variations will warm your belly and your soul. They are comfort food at its best.

How was chicken pot pie invented?

Searching the internet for the history of chicken pot pie got me hopelessly confused!

Many references to early chicken pot pies say that they were mostly meat pies and contained few vegetables and often an entire bird—sometimes a live bird that burst forth from the pie (can anyone say 4 and 20 blackbirds baked in a pie?)!

Sea pies were a popular fare for sailors that were made at sea from canned meat.

One more recent fact is that the Swanson company made the first frozen pot pie in 1951, a chicken pot pie.

Is chicken pot pie nutritious?

Today’s chicken pot pies are pretty well-balanced, containing meat and vegetables.

They can be made even more nutritious by using more vegetables than meat and preparing your own vegetables and gravy.

Chicken breast (without skin) is naturally low in fat and carbs and high in protein. Protein is needed for a host of processes in the body. It’s used to build bones, muscles, tissues, cartilage, and skin.

Protein is also needed for enzymes that aid in digestion and other metabolic functions and for making hemoglobin, the red pigment in blood that carries oxygen.

Dieters will know that It keeps you feeling full and curbs hunger.

Chicken also contains selenium, phosphorus, vitamin B6, and niacin. Selenium is needed for thyroid function and making DNA. Niacin and B6 are water-soluble B vitamins essential for cellular functioning.

A single serving of chicken is 3 ounces. You probably won’t get a full 3-ounce serving of chicken, but here’s the nutrition in one serving of skinless (not fried) chicken breast:

• Calories: 128
• Protein: 26 grams
• Fat: 2.7 grams
• Sodium: 44 mg
• Carbohydrates: 0
• Fiber: 0
• Sugar: 0

The vegetables in chicken pot pie are (mostly) very low-calorie, low-carb, nutrient-rich food. A good rule to remember is that the greener the vegetable, the more vitamin A.  Veggies are also good sources of fiber, potassium, folate, and vitamin C.

Potassium helps to control blood pressure. You’ll get potassium from potatoes (white and sweet), tomatoes, beet greens, kidney and lima beans, and squash.

Vitamin A is needed for healthy eyesight, and vitamin C is needed for wound repair and healthy teeth and gums. Fiber helps to control cholesterol.

The basics of making pot pie

I think of pot pie in the same way as I think of stew or soup. Anything goes! 

Basically, you need meat, vegetables, gravy or sauce, and crust. The pie can have one crust or two, baked in a pie plate, rectangular or square baking dish, or in individual pot pies in ramekins, oven-proof bowls, or mini pie plates.

The great thing about making individual ones is that they can easily be frozen and baked for an easy dinner for one or two.

What vegetables can be used in chicken pot pie?

One of the reasons why chicken pot pie is so great is because of the variety of ingredients you can use.

If you’re making chicken pot pie from leftovers, I suggest most simple vegetables except mashed potato (of course) and broccoli. Broccoli tends to have a strong flavor when cooked, and, in my opinion, it would dominate in a pot pie.

I like to use frozen vegetables because they don’t need cooking and are closer to fresh. I use peas, carrots, corn, and green beans.

Sometimes, I cube up some potatoes and give them a quick boil. Try subbing in sweet potatoes for white ones. Sweet potatoes are loaded with vitamin C and fiber and have tons more flavor than white potatoes.

You can pour the boiling water over the frozen vegetables in a colander to give them a jump-start on softening.

Canned or fresh mushrooms are great, and I always also cook some onions and garlic until soft and add them.

How to make gravy or sauce for chicken pot pie

It’s easy to saute ½ of a chopped onion and two cloves of minced garlic in ¼ cup of butter until they’re soft, and add a ¼ cup of flour to make a roux.

Stir until all of the flour is mixed into the melted butter and whisk until the paste turns light brown. Slowly add 2 cups of broth, whisking quickly. Turn the heat to medium-high and keep whisking until the mixture thickens.

Add a splash of heavy cream to make it extra luscious and hearty. Season with salt, pepper, and extra garlic powder, if needed.

Of course, leftover gravy is the best sauce to use with chicken pot pie. It’s already thickened, seasoned, and waiting in your refrigerator!

What kinds of meat can be used in pot pie?

Almost any kind of meat can be used. Milder meat like chicken will need stronger seasoning than more flavorful meat like beef and pork.

I’ve never used fish or ground meat in a pot pie but try what you like and use what you have.

If you don’t have a lot of meat, use more veggies, and vice versa.

Turkey

Since chickens and turkeys are related, turkey pot pie only makes sense. It’s a wonderful way to use turkey and vegetables left over from Thanksgiving.

Simply cube it up and add it to the veggie and gravy mixture. The proportions are driven by the amount of different ingredients you have and whether you want it to be meatier or veggier (is that a word?).

Pork

Most people don’t immediately think of pork pot pie as a pot pie variation. But I made it once because I had leftover pork, but not enough to use as the main protein from dinner for the whole family, and delicious gravy.

Cube up leftover pork chops or pork roast.

I think a pork roast makes the most flavorful, full-bodied gravy, especially if you coat the roast with chopped garlic that gets caught in the drippings. Yum!

The gravy for other pot pies needs to be spiced up to bring the flavor, but my pork gravy is loaded with flavor already.

Beef

Beef pot pie is another classic pot pie version. I think you’re getting the idea here. Pretty much any meat, including game meat, can be used in a pot pie.

If not pre-cooked, just season it well, brown it on both sides, and cook completely. Cut into small cubes and add to the pot pie mixture.

Assembling the filling

In a large pot or Dutch oven, mix 2 cups of vegetables, 2 cups of meat, and a cup of gravy. Add more gravy until the mixture is the consistency you want (i.e., not soupy, but with a good amount of gravy to make a thick mixture).

If you’re making a large 9 X 13″ casserole dish of pot pie, double all amounts (at least).

TASTE the mixture. Add salt, pepper, and garlic powder to taste.

Pot pie crust variations

Now for the fun part—creative cooking! Let’s put the pot pie together.

Pot pie in a pie crust

Your pot pie doesn’t have to be made in a pie plate. To feed a large family, use a 9 X 13” casserole dish and make enough crust for 2 full pies. Use half for the bottom and half for the top.

Can you use refrigerated store-bought crust? You bet! Whatever saves you time, energy, or money! Sometimes, that means homemade. Sometimes, that means store-bought.

A Find Your Easy tip: Place your pot pie on a baking sheet in the oven. It will probably bubble over, and this will help to catch the drips.

My basic crust recipe is very simple. This makes two crusts (top and bottom for a regular pie plate):

• To 2 cups of flour, add 2/3 cup of shortening (coconut oil works great, too), and cut into pieces the size of a pea with a pastry cutter.
• Add about 10 Tbs of cold water or enough to hold the dough together without crumbling.
• Split the dough in half, flatten it slightly, and wrap it in plastic wrap.
• Put in the refrigerator for about a half hour. This helps to make a flaky pastry.
• Roll out to about ¼” thick. Use one part of the dough to line the bottom of the dish.

Add the filling, and roll out the other piece for the top. Cover the filling with the top piece and roll the edges under. Cut a couple of slits in the top and brush with egg wash.

Bake at 375º for 30-45 minutes. To prevent the crust from browning too fast, cover loosely with foil for the first 15 minutes.

Pot pie with puff pastry crust

Puff pastry makes a pretty, flaky crust that’s simple to make.

Simply thaw a sheet (or 2 if you’ve got a big casserole dish of pot pie) and roll it out gently but not too thinly. Drape it over the dish, leaving ¼-1/2 ” overhang.

Brush with egg wash for a nice golden and glossy crust.

To add more substance, you can use pie crust for the bottom crust.

Bake the pot pie at 400º for 30 minutes or until the crust is golden and the filling is bubbly.

Pot pie topped with biscuits

Biscuits are hearty and can help to fill up a crowd or fill bellies if you’re a little short on filling.

You can make rolled and cut biscuits, drop biscuits, or use store-bought.

Whichever you use, just add the filling to your dish or pie plate and top it with the biscuits. Brush the biscuits with melted butter.

Bake at 350º for about 30 minutes or until the biscuits are cooked and golden and the filling is bubbly.

Pot pie topped with tater tots

To encourage the little ones to eat this—let’s face it, kids don’t always like “mixtures” of food—try topping it with tater tots.

It’s especially good if you don’t have potatoes in the filling and want to add that extra flavor. You can also make your own tater tots (which you can also make ahead and freeze for uses like this).

Simply add the mixture to a 9 X 9″ casserole dish or a double batch to a 9 X 13″ casserole dish. Top with frozen tots on the top like soldiers lying down.

Bake at 350 for about 45 minutes or until the tots are golden and the filling is bubbly.

Can pot pie be made ahead or frozen for later?

Yes, to both!

Because it takes a little time to pull pot pie together, especially if you go with the pie crust version, it makes sense to make it when you have time and bake it later.

Pot pie serves a crowd, so if you planning on having company for dinner, making it ahead makes sense, and you’ll be able to spend more time with your company and less time on dinner. But dinner will be homemade and delicious!

Pot pie in a pie crust can be stored refrigerated for a couple of days before baking. For the puff pastry and biscuit versions, make only the filling. Store it in the refrigerator for up to two days and top it just before baking.

Follow the same steps when freezing pot pie. Cover them tightly with foil or plastic covered with foil and thaw before baking. Plan on a baking time of 45-60 minutes at 350º. You will want the filling to bubble and the crust/pastry/biscuits to be brown.

What should you serve with chicken pot pie?

Since the protein and vegetables are in the pot pie, those components of dinner are covered. But, since chicken pot pie lacks texture, think of something crispy or crunchy as a side.

A simple tossed or Caesar salad is always a great way to go, but coleslaw with raisins and chopped apples is a more interesting and less common side.

Because the pot pie has so many ingredients, keeping the salad simple will provide a good contrast and not detract from the star of the meal.

You won’t need bread because the crust will fill that need, and potatoes will be in the pot pie, so there’s no need for more starch. But I’m not judging…

Try pumpkin cobbler for dessert! I also consider this comfort food. It’s full of warm spices and gooey goodness.