plus size small cup

HOMEMADE CHICKEN POT PIE RECIPE

This homemade chicken pot pie is the ultimate comfort food and a beloved family favorite. It’s packed with tender chicken, hearty classic vegetables, a rich, creamy gravy, and topped with a perfectly golden, flaky crust.

CAN I MAKE THIS CHICKEN POT PIE IN ADVANCE?

Absolutely! Preparing this pot pie in advance is easy. You can save time by prepping the vegetables the day before or earlier in the day. Cooking the chicken ahead of time also helps, whether you use your preferred method or opt for leftover chicken. A grocery store rotisserie chicken is a great time-saver too. You can even make the filling ahead and refrigerate it until you’re ready to use it. However, avoid filling the pie crust until just before baking to prevent sogginess.

CAN I FREEZE THIS POT PIE, BAKED OR UNBAKED?

Yes, this recipe freezes wonderfully, whether baked or unbaked.

To freeze the pie unbaked: Use a freezer-to-oven safe dish or an aluminum pie pan. Avoid adding the egg wash before freezing to keep the crust from getting soggy. Cover the pie with a double layer of aluminum foil and freeze for up to 3 months. When ready to bake, place the frozen pie (still covered) in a preheated oven—no need to thaw it first. Bake for 30 minutes, then remove the foil, brush with egg wash, and bake for an additional 45 to 55 minutes until golden brown and fully cooked.

To freeze after baking: Allow the pot pie to cool completely, then wrap it in a double layer of aluminum foil and freeze for up to 3 months. To reheat, place the frozen pie in a 350°F oven and bake until thoroughly heated, about 45 to 55 minutes, depending on your oven.

INGREDIENTS

  • 4 tablespoons butter
  • ½ cup diced onion
  • ½ cup diced carrot
  • ½ cup diced celery
  • 2 cloves garlic, minced
  • 3 medium potatoes, peeled and diced
  • ½ cup frozen peas
  • 3 cups shredded cooked chicken or turkey
  • ¼ cup flour
  • 3 ½ cups unsalted or low-sodium chicken broth, plus extra if needed
  • ½ teaspoon dried rosemary, crushed
  • ½ teaspoon dried thyme, crushed
  • ¼ cup half-and-half or cream
  • Salt and pepper, to taste
  • 1 box Pillsbury refrigerated pie crusts, softened to room temperature (or 2 homemade pie crusts)
  • 1 whole egg
  • 2 tablespoons water

INSTRUCTIONS

  • Preheat oven to 425°F and line a large baking sheet with foil. Use a 9-inch deep-dish pie plate for this recipe. Set pie crusts out to come to room temperature.
  • In a large, deep skillet or Dutch oven, melt butter over medium-high heat. Add diced potatoes and cook for just a couple of minutes to keep them firm. Add onion, carrots, celery, and peas, cooking until the onions turn translucent, about 3 minutes. Stir in minced garlic and cook for an additional 30 seconds.
  • Add shredded chicken or turkey to the pan, sprinkle flour over the mixture, and stir until well combined. Cook for 1 minute.
  • Pour in chicken broth, stirring to incorporate, and allow it to cook and thicken. Once thickened, add salt, pepper, rosemary, and thyme. Mix well.
  • Stir in the half-and-half or cream, allowing the mixture to bubble and thicken, about 3 minutes. If it becomes too thick, add a bit more broth. Turn off the heat. (Note: Aim for a thick filling to prevent a soggy crust.)
  • Unroll one pie crust and press it gently into the bottom and edges of a 9-inch, ungreased deep-dish glass pie plate. Pour the hot filling into the crust.
  • Top with the second pie crust, tucking it under the edges of the bottom crust and fluting the edges. Cut small vents in the top crust.
  • Whisk the egg with 2 tablespoons of water, then brush it over the top crust. (You may have leftover egg wash.)
  • Place the pie plate on the prepared baking sheet to catch any drips, and bake at 425°F for 15 minutes. If needed, loosely cover the edges with foil to prevent over-browning.
  • Continue baking for an additional 15 to 25 minutes, until the crust is golden and the filling is bubbling. Let the pie stand for 10 minutes before slicing.

NOTES

  • For a time-saving option, use leftover chicken or turkey, or shred a store-bought rotisserie chicken. Frozen mixed vegetables also work well.
  • You can substitute homemade chicken stock for store-bought broth and heavy cream for half-and-half.
  • Rosemary or sage can replace thyme if desired.
  • Allow the pot pie to rest for at least 10 minutes before serving.

Storing Leftovers

Store leftover chicken pot pie in an airtight container in the fridge for up to 5 days, or cover the pie dish thoroughly with plastic wrap.

Freezing Instructions

To freeze unbaked: Use a freezer-to-oven safe dish or aluminum pie pan, skipping the egg wash to prevent a soggy crust. Wrap the pie in a double layer of aluminum foil and freeze for up to 3 months. When ready to bake, place the frozen pie (still covered) in a preheated oven; no need to thaw. Bake for 30 minutes, then remove the foil, add egg wash, and bake for another 45-55 minutes until golden and fully cooked.

To freeze after baking: Cool the pie completely before freezing, then wrap it in a double layer of aluminum foil and freeze for up to 3 months. Reheat from frozen by baking at 350°F for 45-55 minutes, until heated through.

Nutritional Disclaimer

This information is a general estimate. For specific nutritional details, please use an online calculator, as values may vary based on ingredient brands used.

RED LENTIL CURRY

This beloved Red Lentil Curry will make you fall in love with lentils! Rich, ultra-creamy, and inspired by Indian flavors, this gourmet dish comes together in one pot with simple pantry staples. Perfect for weeknights, it’s ready to enjoy in just 45 minutes!

WHY THIS RECIPE WORKS

CREAMY, COMFORTING, AND BURSTING WITH FLAVOR

Red lentils are a star ingredient here, known for their ability to soften and blend seamlessly into curries, stews, and dals. This recipe draws inspiration from traditional Indian dals, giving it a hearty yet velvety texture. Unlike green or brown lentils, red lentils cook down to a smooth, melt-in-your-mouth consistency, making them perfect for this dish.

The rich creaminess comes from full-fat coconut milk and a spoonful of almond butter. These two ingredients elevate the curry, transforming it from thin and spicy to a luscious, well-balanced meal the whole family will love.

With a handful of aromatic ingredients and a generous blend of Indian spices, this red lentil curry captures those irresistible, classic flavors.

DEEPLY NOURISHING

While this curry might taste like pure comfort, it’s made with wholesome, easily accessible ingredients. Red lentils provide plant-based protein, and the coconut milk and almond butter keep you satisfied for hours. Plus, the aromatic blend of garlic, ginger, and turmeric infuses it with antioxidants and anti-inflammatory benefits.

So, while it’s indulgent and flavorful, every bite is packed with plant-based protein, vitamins, minerals, and antioxidants. Check out the FAQ section to learn more about the benefits of this hearty dish.

LOVED BY THOUSANDS!

With over 1,800 five-star reviews, this recipe has become a fan favorite! Here’s what readers are saying:

  • Dianne says, “This was the most incredible recipe! I absolutely loved it and it came out magnificently!”
  • Abhik says, “So easy to make and delicious! It’s the first curry I’ve been able to make, and it’s definitely going to be one I make again and again!”
  • Emily says, “I made this for my family, and everyone loved it! Quick, easy, and very satisfying. This will be a go-to dish for me now!”

INGREDIENTS

  • 1 tablespoon refined or virgin coconut oil (or a neutral-flavored oil)
  • 4 cloves garlic, minced
  • 2-inch piece of fresh ginger, peeled and minced or grated
  • 1 tablespoon minced fresh turmeric (or 1 teaspoon ground turmeric)
  • 1-2 serrano peppers, diced (see note on spice level below)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon Indian red chili powder (or 1 teaspoon regular chili powder if that’s what you have)
  • 2 teaspoons curry powder
  • 1 teaspoon garam masala
  • Kosher salt or sea salt to taste (about 1 teaspoon, adjusting as needed)
  • Freshly cracked black pepper to taste
  • 1 cup (180-190g) red lentils (split red lentils will cook slightly faster)
  • 2 cups (480 mL) low-sodium vegetable broth
  • 1 (14-ounce / 400g) can crushed tomatoes (or half of a 28-ounce can)
  • 1 (13.5-ounce / 400 mL) can full-fat coconut milk
  • 3 tablespoons unsweetened creamy almond butter
  • Juice of 1/2 a small lemon
  • 1/2 cup (~8g) fresh cilantro, roughly chopped
  • For serving: Basmati or Jasmine rice and Indian flatbread like roti, paratha, or naan

INSTRUCTIONS

  • Rinse the lentils under cold water until the water runs clear.
  • In a large skillet or saucepan, heat the coconut oil over medium-high heat. Once the oil is hot, add the garlic, ginger, fresh turmeric (if using), and serrano pepper. Cook for about 2 minutes, stirring frequently to avoid burning the garlic.
  • Add the cumin, coriander, chili powder, curry powder, garam masala, salt, and black pepper to taste. Stir well and cook for 30-60 seconds until the spices are fragrant. If using ground turmeric, add it at this stage along with the other spices.
  • Pour in the vegetable broth, scraping up any browned bits on the bottom with a wooden spoon or spatula. Add the lentils and crushed tomatoes, stirring to combine. Lower the heat to a gentle simmer, cover the pan, and cook for 20-25 minutes, or until the lentils are soft. If the lentils need more time, add a splash of broth or water and cook for an additional 5 minutes.
  • Remove the lid, and stir in the coconut milk and almond butter. Adjust the salt and pepper as needed. Let the curry cook on low heat, uncovered, for 5-8 minutes until it thickens to a creamy consistency.
  • Stir in the lemon juice and cilantro, then turn off the heat. For an even creamier texture, use an immersion blender to lightly purée the curry.
  • Serve warm with rice and/or Indian flatbread, garnished with extra cilantro if desired. Leftovers can be stored in the fridge for 3-4 days.

Notes

For spice tolerance:

  • For mild heat, omit the chili peppers.
  • For moderate heat, use one serrano pepper (seeds removed) or one jalapeño (with seeds).
  • For extra spice, use two serrano peppers with seeds intact.

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