Is there anything cozier than a hot, flaky chicken pot pie for dinner? Covered in golden pastry and filled with tender vegetables and chicken, pot pie is comfort food at its best. We’re all for your family’s classic recipe, but if you’re looking to upgrade your chicken pot pie, this is for you.
We consulted Star Maye, Nashville chef and author of A Star Among Us: A Chef’s Story, to learn her tips for elevating a classic chicken pot pie, from the secret ingredient for a perfect crust to a chicken pot pie dish that’s not a pot pie. Read about ways this Star of the South upcycled her grandmother’s recipe, so you can upgrade yours.
Make Your Own Crust
Whether you’re short on time or just can’t be bothered, there’s absolutely no shame in buying pre-made puff pastry or pie crust. Having store-bought dough on hand is a great kitchen hack—just thaw and you’re ready to go—but if you’re looking to take your pot pie to the next level, consider making your own crust. While it may sound daunting, it’s not that difficult to make a delectable, buttery pie crust at home.
Lean on Lard
Maye’s go-to pie crust ingredient? “As a Southerner, for me, it’s lard!” she explained. Lard, which is rendered and clarified animal fat (typically pork), is historically a staple of Southern cuisine.
When used in a pie crust, lard yields a tender, melt-in-your-mouth texture. It may have a vaguely porky flavor but, in the case of a savory pot pie, that can be a bonus rather than a drawback.
Since butter has more water content than lard, a one-for-one swap doesn’t quite work. Instead, reduce the amount of lard by 25 percent. For example, in this make-now-and-freeze-for-later pie crust recipe, try swapping 2 sticks of butter (1 cup) for ¾ cup of lard.
Stray From the Classics
Go ahead and play around with the vegetables in your chicken pot pie. One of Maye’s favorite combinations is caramelized onions, mushrooms, carrots, and potatoes. She notes that root vegetables tend to work well in a pot pie, because they’re hearty and are great at sopping up any creamy sauce.
Feel free to switch up the meat, too, or even skip it. Maye cites short ribs as a classic pot pie filling in her house, but all sorts of meat work well in a pot pie, from lamb to turkey to beef. Alternatively, a nice blend of vegetables can make a super-satisfying vegetarian pot pie.
Make Some Empanadas
Hear us out on this one! Pot pie filling is by no means a traditional empanada filling, but it’s an undeniably delicious one. With a store-bought pie crust and rotisserie chicken, it’s a breeze to make and a fun variation on the classic pot pie.
Top It With Biscuits
Pie crust is the classic way to seal a pot pie, but Maye likes to use homemade biscuits, too. Tall, fluffy biscuits not only make the meal a bit heartier, but also make a completely homemade pot pie more attainable on a weeknight.
For biscuits, if you have a bowl and a few minutes to throw together a dough, you have a ready-to-bake crust. For an even easier biscuit-like topping, punch puff pastry sheets into rounds, bake, and serve atop a rich, creamy filling.
More Chicken Pot Pie Recipes
There’s nothing wrong with using a recipe loaded with shortcuts. Each of these recipes uses one or more shortcuts to help you put a savory poultry pie on the table in no time, without sacrificing taste. If you need a go-to chicken pot pie recipe that doesn’t require a rolling pin, maybe one of these fits the bill.
Rotisserie Chicken Pot Pie
Greg DuPree
If you’re looking for a way to use your leftover rotisserie chicken, this easy chicken pot pie is a great option. You’ll start by sautéing veggies, then adding flour and broth for a creamy filling. This recipe utilizes puff pastry, instead of a typical pie crust for the flakiest result.
Creamy Chicken and Corn Pot Pie
This recipe calls for a filling made with leftover cooked chicken, two cans of creamy corn chowder, and frozen peas and corn. It uses a sheet of store-bought puff pastry for its flaky, top-only crust atop the filling in a 2-quart (or 8-inch square) baking dish.
Quick and Easy Chicken Pot Pie
Cara Cormack
This aptly named recipe delivers a pie in a hurry. What it neglects to mention is that it’s also a one-pot meal where everything cooks in a single cast-iron skillet, making for a quick cleanup, too.
Chicken and Vegetable Pot Pie
This recipe transforms cooked chicken breast into a flaky savory pastry with a classic onions-carrots-and-peas filling. A store-bought pie crust helps this dish come together quickly enough to serve on a busy weeknight.