Learn how to make a chicken pot pie roux in just a few simple steps. Our chicken pot pie recipe is filled with hearty vegetables and chicken in a creamy sauce that comes together quickly using pre-made gluten-free pie crusts.
How To Make
In order for the inside mixture of the pot pie to be creamy and firm, you will need to make a roux.
Pro Tip: A roux is simply a mixture of fat and flour that thickens sauces.
The roux will help the pot pie to stay inside the crust and not be runny as soon as the pie is cut.
HOW DO YOU MAKE A ROUX?
Start by melting the butter (don’t have the pan too hot or you can burn the butter). Then, whisk in the flour.
Your mixture will be very thick – not to worry – you’ll be adding broth.
Kitchen Tip: Don’t add all the broth at once, slowly add it to the flour and butter mixture, whisking and bringing the temperature of the mixture back to a simmer before adding more broth.
After the broth is added and simmering it’s time to add the milk. You can use any kind of milk you have in the house (1%, 2%, heavy cream or half and half).
The same rules apply here. Slowly whisk in the milk allowing the temperature to come back to a simmer before adding more. When you’re done adding the milk the mixture should be very creamy and not runny.
If your mixture is not as thick as you’d like, continue to simmer for 5-10 minutes to let the flour fully thicken. If that doesn’t work you use other thickeners to help.
Once your sauce is thickened, add salt, pepper, and celery seed.
PRO TIP: If you don’t have celery seed simply skip it, but it does add a nice flavor to this easy chicken pot pie recipe.
Next up is the mixed vegetables and diced chicken. Add both ingredients to the sauce and stir until mixed together.
Related: How To Cook A Whole Chicken In the Slow Cooker
Add the vegetable & chicken mixture to your premade pie crust.
Kitchen Tip: If you are using the roll-out pie crust variety, let the crust sit out for a little while to warm up before unrolling or it will tear.
Place the top crust over the veggie & chicken mixture.
Pinch the edges together and seal up any tears in the top of the crust. Remember – it doesn’t have to be pretty to taste amazing at the end!
You can make fancy designs with a knife on the top crust at this time if you’re creative like that. Your family will be super impressed 🙂
Bake for 30-40 minutes or until the crust is golden brown.
FAQ
My quick fix to thicken sauces is to use potato flakes. They thicken quickly and add a nice flavor.
You can also make a cornstarch slurry by mixing 1-2 tbsp. cornstarch with 1-2 tbsp. of water until you have a runny mixture. Whisk the slurry into the roux, bring to a boil u0026 your sauce should start to thicken.
You can use fresh, frozen or canned, which is one reason I love this chicken pot pie recipe. I typically use frozen veggies in my healthy chicken pot pie recipe because there is no need to chop or defrost. However, if you have fresh vegetables in your fridge that are on the edge of going bad, this is the perfect time to use them in a recipe!
PRO TIP: If using fresh veggies, either chop them very small or give them a quick steam to soften them up.
If you want that shiny crust look when the chicken pot pie with pie crusts comes out of the oven, use a kitchen brush to brush milk over the top of the crust before baking.
If you are taking the pot pie to an event or preparing a frozen meal for later use, this recipe can become a refrigerated pie or frozen chicken pot pie. You will need to refrigerate or freeze before baking.
If refrigerating, simply wrap the pie in plastic wrap OR tin foil and place on a shelf in your fridge.
If freezing, wrap the entire pie in plastic wrap AND tin foil and place in the freezer.
More Chicken Recipes
CKC Features both Gluten-Free Guidance and Kids Cooking Instructions: If you’re new to eating gluten-free we understand it’s overwhelming trying to figure out which foods may contain gluten and which ones don’t. All of our gluten-free recipes marked with this symbol ✅ represent foods that need to be checked for gluten or cross-contamination.
The ⭐️ symbol in the recipe below denotes the steps in which kid cooks may need a helper (depending on age). If there is no ⭐️ symbol, that step (or recipe) doesn’t require a helper.
Chicken Pot Pie
Ingredients
- 1/3 cup butter
- 1/3 cup gluten-free flour
- 1 3/4 cup chicken broth ✅
- 2/3 cup milk
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1/4 tsp. celery seed ✅
- 2 cups mixed vegetables
- 2 cups cooked diced chicken ✅
- 2 gluten-free pie crusts
Instructions
- Preheat the oven. Preheat the oven to 400 degrees.
- ⭐️Make the roux. Over medium-high heat, melt butter. Whisk in flour. Slowly whisk the chicken broth into the flour mixture a little at a time, whisking the whole time, making a roux. Bring mixture to a simmer and slowly whisk milk into the roux. Stir in spices. Add mixed vegetables and chicken.1/3 cup butter, 1/3 cup gluten-free flour, 1 3/4 cup chicken broth, 2/3 cup milk, 1/2 tsp. salt, 1/4 tsp. pepper, 1/4 tsp. celery seed, 2 cups mixed vegetables, 2 cups cooked diced chicken
- ⭐️Add the crust. Pour mixture into pie crust, top with second pie crust, pinching edges to seal. For a shiny pie crust, brush with 1-2 tbsp. milk.2 gluten-free pie crusts
- ⭐️Bake. Bake for 30-40 minutes or until crust is golden brown. Let pot pie sit for 5 -10 minutes before serving.
Notes
Nutrition
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Heather says
This chicken pot pie was so easy to make and was loved by every family member. Thank you for this recipe. I’ll be making it a lot!
Charlene Rountree says
I must try this soon! looks really yum! so glad I got to see your blog. Thank you so much for sharing!
Jodi Danen, RDN says
I’m happy you found it as well, Charlene! I hope you enjoy the recipe as much as I do 🙂
Kristi says
This has become a staple in my home! I just wanted to clarify
I don’t bake the pie first if I want to freeze it?
Jodi Danen, RDN says
I’m so happy to hear this, Kristi! I would not cook it before freezing. I’d love to hear how it goes for you when you cook it from frozen!
Chris says
Great recipe! Thank you for the step by step directions making this dish quick and easy to make.
Jodi Danen, RDN says
I’m so happy to hear it was quick and easy for you, Chris! Thank you for letting me know!! 🙂
Kate says
Hi Jodi! THis recipe turned out wonderful!! Thank you! 🙂
Jodi Danen, RDN says
I am so happy to hear you enjoyed it, Kate!! Thank you for sharing 🙂
Wendy says
This was so good and so easy!! So much better than the pot pies I previously made with the “cream of” soups.
Kristi says
If I am freezing this to give to a family member how long should they cook it in the oven for?
Jodi Danen, RDN says
Hi Kristi! If cooking from frozen, I’d add on an additional 15 minutes. They may need to cover the top of the crust with tin foil halfway through to avoid the crust from burning. I hope they enjoy!