There’s nothing quite like the warm, savory goodness of a homemade chicken pot pie. The combination of flaky crust, tender chicken, fresh vegetables, and creamy gravy makes this dish a timeless comfort food, perfect for family dinners, café menus, and catering services.
In this guide, we’ll explore everything about chicken pot pie homemade from ingredients and preparation to storage, serving tips, and professional packaging solutions that will help bakeries and cafés present pies beautifully to customers.
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What Is Chicken Pot Pie?
Chicken pot pie is a savory pie with a flaky crust, typically filled with:
- Chicken: Cooked and shredded or cubed
- Vegetables: Carrots, peas, corn, celery, and potatoes
- Creamy sauce: Chicken broth, cream, and seasonings
- Crust: Traditional pie dough or puff pastry topping
The beauty of chicken pot pie is its versatility perfect for home kitchens, cafés, catering events, or bakery menus. Bakers can serve it as a full pie, individual mini pies, or tarts, offering flexibility for portion control and customer appeal.
Why Chicken Pot Pie Homemade Is a Must-Try
Homemade chicken pot pie is preferred over store-bought because it offers:
- Better Flavor: Fresh ingredients, rich seasoning, and a buttery crust make a huge difference.
- Customization: Adjust vegetables, crust type, or sauce thickness to match menu needs.
- Healthier Options: Use whole-grain crusts, less sodium, or lighter cream alternatives.
- Portion Control: Perfect for mini pies, individual servings, or catering platters.
- Café & Bakery Appeal: Freshly baked pies with a golden crust attract customers and boost sales.
Pro Tip: Displaying pies in KimEcopak clear window pie boxes maintains freshness and visual appeal for takeaway or café service.
Ingredients for Homemade Chicken Pot Pie
For the Crust:
- 2 ½ cups all-purpose flour
- 1 cup unsalted butter, chilled and cubed
- ½ teaspoon salt
- 6–8 tablespoons cold water
For the Filling:
- 2 cups cooked chicken, shredded or cubed
- 1 cup carrots, diced
- 1 cup peas
- 1 cup potatoes, diced
- ½ cup celery, diced
- ¼ cup butter
- ¼ cup all-purpose flour
- 2 cups chicken broth
- ½ cup milk or cream
- Salt, pepper, and herbs to taste
Optional Toppings:
- Egg wash for a golden crust
- Fresh parsley or thyme for garnish
- Professional Tip: Use high-quality, locally sourced ingredients for richer flavor, especially for café or bakery menus.
How to Make Chicken Pot Pie Homemade
Step 1: Prepare the Crust
- Combine flour and salt in a mixing bowl.
- Cut in chilled butter until mixture resembles coarse crumbs.
- Add cold water gradually and mix until a dough forms.
- Chill for at least 30 minutes to make rolling easier.
Step 2: Prepare the Filling
- Melt butter in a saucepan and sauté carrots, celery, and potatoes until slightly tender.
- Stir in flour to make a roux. Gradually add chicken broth and milk, stirring until thickened.
- Add cooked chicken and season with salt, pepper, and herbs.
- Cook until the filling is creamy and well-combined.
Step 3: Assemble the Pie
- Roll out half the dough and place it in a greased pie pan.
- Pour the filling into the crust.
- Roll out the remaining dough and place it on top. Seal the edges and cut vents for steam.
- Brush with egg wash for a golden finish.
Step 4: Bake
- Preheat oven to 375°F (190°C).
- Bake for 40–45 minutes until the crust is golden and the filling bubbles.
- Let cool slightly before slicing.
- Mini Pie Tip: For individual servings, use KimEcopak mini pie trays. These are perfect for cafés, catering, and retail takeaway. Get sample from KimEcopak now!
Serving Chicken Pot Pie Homemade
- Serve warm with sides like a fresh green salad or mashed potatoes.
- Pair with coffee, tea, or light white wine for an elevated dining experience.
- Mini pies are excellent for portion-controlled servings, ideal for cafés and catering menus.
Storage Tips for Homemade Chicken Pot Pie
Refrigeration
- Store in an airtight container for 3–4 days.
- Reheat in the oven for best texture.
Freezing
- Wrap entire pies or individual portions tightly in plastic wrap and foil.
- Freeze for up to 2 months.
- Thaw in the refrigerator overnight before reheating.
Avoid Room Temperature Storage
-
Chicken pot pie contains perishable ingredients, so avoid leaving it out for more than 2 hours.
Fun Facts About Chicken Pot Pie
- The dish traces back to medieval England but evolved into a classic American comfort food.
- Chicken pot pies were popular during the 19th and 20th centuries as hearty, family-friendly meals.
- Mini chicken pot pies are now a cafés and catering favorite because of portability and portion control.
FAQs About Chicken Pot Pie Homemade
Can I prepare this pie ahead of time?
Yes, make the filling and crust separately; assemble before baking or freeze for later.
Can I use rotisserie chicken?
Absolutely! Saves time and adds flavor.
Can I make mini chicken pot pies?
Yes, perfect for cafés, catering, and individual portions.
How long does it last in the fridge?
3–4 days in an airtight container; freeze up to 2 months.
Conclusion
Making chicken pot pie homemade is both rewarding and practical for home kitchens, cafés, and catering businesses. With proper ingredients, careful assembly, and baking, you can serve a creamy, flavorful, and visually appealing pie that delights any audience. Using professional packaging solutions from KimEcopak ensures freshness, portion control, and a premium presentation for customers, making this classic comfort food a profitable and customer-loved menu item.
