With this selection of savory pot pie recipes, the ultimate comfort meal comes straight from our kitchen to yours. If you’re looking for the perfect weekday dinner, you won’t find a simpler, more delicious option than a pot pie. For centuries, this Southern staple has graced our dinner tables—it was a favorite Sunday night supper at Grandma’s and has stood the test of time. This dish, which often features a creamy, vegetable-studded chicken inside and a crunchy pastry shell, can be dressed up or down to suit your preferences.
Have only 35 minutes to spare? Use pastry dough that has been chilled. Do you want to wow the crowd? To top a turkey pot pie, make your cranberry-pecan pastry crust. Replace the conventional vegetables with mushrooms and leeks and the puff pastry shell with bacon-and-cheddar biscuits; the choices are unlimited with pot pie. While chicken pot pie may come to mind first, we offer recipes that include a range of proteins. Is there any Thanksgiving turkey left over? Make a pot pie out of it. Is there no flesh at all? Our vegetarian recipes are equally as tasty. Dinnertime will be a breeze with this stress-free, comforting favorite.
What is Pot Pie?
The word “pot pie” refers to a type of meat pie with a top pie crust that is popular throughout North America, especially in the United States and Canada. It is made up of flaky pastry. Pot pies can be cooked with various fillings, such as poultry, beef, fish, or plant-based meat substitutes, and their crusts can also vary. Different meal varieties exist in both nations, and they can differ greatly in terms of preparation and ingredients, with chicken pot pie being the most popular.
It’s a delicious baked pie topped with a pastry crust with a hearty filling of meat, vegetables, and a thick gravy or sauce.
Although chicken pot pie is the most popular, any dish can be turned into a pot pie. They’re adaptable, making them an excellent choice for repurposing leftover turkey, beef, or ham.
A traditional pie crust, phyllo crust, puff pastry, or biscuits can be used to make the top crust (occasionally a double-crust with top and bottom).
Top Best Pot Pie Recipes
Skillet Chicken Pot Pie with Leeks and Mushrooms
We’ve paired one of our favorite comfort dishes with a kitchen essential: the skillet. This creamy and savory Skillet Chicken Pot Pie with Leeks and Mushrooms is made in a skillet. The chicken begins its life in the slow cooker, where it develops rich flavors. Don’t forget to set aside the chicken stock, and it’s the ideal complement to the pot pie’s creamy sauce.
This creamy and savory Skillet Chicken Pot Pie with Leeks and Mushrooms is made in a skillet. The chicken begins its life in the slow cooker, where it develops rich flavors.
This chicken pot pie’s puff pastry takes the quintessential comfort food dish to the next level. This recipe’s flavor is enhanced by using cream, leeks, Dijon mustard, and mushrooms.
Chili Potpie with Cheddar Biscuits
For a quick spin on a classic potpie, we thicken the chili slightly, throw in extra fresh fall vegetables, and bake with a flaky cheddar biscuit topper.
To make the crust, mix flour, cheese, cornmeal, baking powder, and 1/2 teaspoon salt in a medium mixing basin. Cut in the butter with a pastry blender or two knives until coarse crumbs form.
Turkey Potpie that Won a Contest
With its flaky handmade crust, juicy meat, and veggie filling, this warm recipe is a hit with my family. I’ll boil a turkey for this potpie when we can’t wait for leftovers.
These are the leftovers. Turkey Pot Pies are more like a savory stew with buttery puff pastry on top that is both cozy and sophisticated.
A handmade turkey pot pie is a dish that is hard to beat for comfort. This classic version is characterized by a flaky, buttery crust, a creamy sauce, and a hearty mix.
Steak Potpie in the Shape of a Pinwheel
Nothing like a hot handmade potpie on a chilly night, especially if it’s one you can throw together quickly. The pinwheel crust has become a characteristic of mine.
It’s a timeless classic! Thanks to deli roast beef, frozen vegetables, and a refrigerated crust, it can be made in only 10 minutes. Nothing like a hot handmade potpie on a chilly night, especially if it’s one you can throw together quickly. The pinwheel crust has become a characteristic of mine.
Potpies Made with Chickpeas
My family loves potpies, and no one, not even my carnivores, misses the meat with this recipe. Hungry teenagers and grownups devour them!
Heat the oil in a big skillet and sauté the onions with ginger and chili until they are tender and transparent. Cook until the spices are fragrant, then serve.
Chicken Potpie in Puff Pastry
When my wife is in the mood for something comforting, I make this chicken pot pie with puff pastry. It’s simple to cook, adheres to your ribs, and has a hearty flavor.
This quick Puff Pastry Chicken Pot Pie is a creamy, savory dinner recipe with a wonderful top crust made from store-bought puff pastry!
How to Make Chicken Pot Pie Soup?
Every taste of this creamy, chunky soup is packed with chicken, potatoes, mushrooms, peas, carrots, corn, celery, onions, and green beans, making it the perfect comfort food.
To make it gluten-free, use 1/4 cup flour. instead, use 2 tbsp cornstarch
- Two c. liquid
- 4 cups of low-fat milk
- One celery stalk, finely chopped
- 1/2 medium onion, chopped
- 8 oz baby portobello mushrooms, sliced
- 2 bouillons de poulet
- a pinch of thyme, freshly ground
- Peas, carrots, green beans, corn.
- Two peeled and cubed potatoes, small 16 oz cooked chicken breast, and diced salt.
To make a slurry, whisk together 1/2 cup of cold water and flour in a medium mixing basin until well combined. Remove from the equation.
In a big pot, carefully boil the remaining water and milk.
Return to a boil with celery, onion, mushrooms, chicken bullion, thyme, fresh pepper, and frozen vegetables.
Cook, partially covered, on low heat for about 20 minutes, or until vegetables are tender.
Remove the lid, add the potatoes, and simmer for 5 minutes, or until tender.
Add the chicken and mix in the slurry gently, whisking constantly.
Cook for another 2-3 minutes, until the soup thickens, then season to taste with salt and pepper.
Calories: 268kcal, Carbohydrates: 32g, Protein: 30g, Fat: 3.5g, Carbohydrates: 32g, Protein: 30g, Fat: 3.5g, Calories: 268kcal, Carbohydrates: 32g, Protein: 30g, Fat: 3.5g 0.5g saturated fat, 64mg cholesterol, 983mg sodium, 4g fiber, 12g sugar WW Plus 6 points
How to Reheat Pot Pie?
After removing the foil, crisp up the pastry by using your broiler or increasing the heat to 400°F (200°C) after the process. Warm for a few minutes more.
Pot pies can be reheated in the oven in the following ways:
Preheat the oven to 325 degrees Fahrenheit (160 degrees Celsius).
In an oven-safe dish, place your pie or pie slice.
Wrap foil around the pastry to keep it from drying out. If reheating slices, wrap the cut edges in foil as well.
For a complete pie, heat for 10–15 minutes or up to 30 minutes.
Optional (for added crunch):
Remove the foil from the pan.
Preheat the oven to 400°F (200°C) or turn on the broiler.
Warm the pastry for a few minutes until it is crisp.
Covering your pie with foil will protect it from browning, and keeping the heat lowish will help warm the filling before the dough begins to dry.
Microwave your pie for 60 seconds before putting it in the oven to speed up the reheating process.
A room temperature pie will also warm up faster than one that has been refrigerated.
Insert the tip of a knife into the center of the pie and feel how warm it is when you pull it out to see if it’s warmed through. The pie is done if it is warm.
If the pie you’re reheating has a solid casing, place it on a wire rack to prevent the bottom from becoming soggy.
Microwaveable Pot Pies
On a microwave-safe dish, place a chunk or slice of pie. Before checking how heated the center of your pie is, heat it for one minute. If necessary, heat in 30-second increments until thoroughly warmed. Allow 60 seconds for the pie to rest before serving.
Warming your pot pie in a metal or foil tray is never a good idea. Metals and microwaves shouldn’t be mixed because they can cause a fire.
Microwave instructions for reheating pot pies:
On a microwave-safe dish, place a slice of pie.
1 minute in the microwave
With a knife or toothpick, check the temperature of the filling.
Heat in 30-second intervals until thoroughly warmed.
Allow 60 seconds for the pot pie to rest before serving.
To guarantee that single portions of food warm up evenly in the microwave, heat them one at a time.
The bigger the pie, the more likely you will get hard or overdone parts.
Biting into a piping hot pie should be avoided at all costs. On the inside, steam can build up and burn your mouth.
What is the Difference Between Meat Pies and Pot Pies?
Meat pies and pot pies are two types of pies that are popular. A meat pie, in general, is smaller than a pot pie and has a filling composed mostly of ground meat, and a pot pie is larger and has a filling usually made from a mixture of meat and vegetables.
Hot or cold meat pies and pot pies are available, and both are normally consumed with utensils or, in the case of meat pies, from a take-out bag. Meat pies can be baked in the oven, whereas pot pies can be prepared on the stovetop or in the oven. Meat and pot pies are popular comfort foods, and they are significantly different in many ways.
Pot and meat pies are prepared in the oven and feature a flavorful filling made with herbs and spices. The main distinction between the two is the filling used.
Meat pies are created with another sort of meat and little to no vegetables, whereas pot pies are packed with vegetables and meat.
So, which one is better in terms of flavor? Most people would agree that meat pies are superior to pot pies in terms of flavor.
It comes down to the filling used in each pie once again. Meat pies have protein from the beef or other types of meats used as the pie’s filling, whereas pot pies are mostly loaded with vegetables.
Is Eating Pot Pie Healthy?
In general, chicken pot pies are extremely high in sodium. “Most types contain approximately 800mg of sodium, around 35-40% of the required daily amount,” Best notes. Water retention, inflammation, and hypertension are a few side effects of a high-sodium diet.” If you want to see the physical advantages of your healthy diet and exercise, avoid chicken pot pie, especially if your objective is weight loss. Even if you’re still losing weight, bloating can give the impression that you’re gaining weight!
You might be tempted to go for a frozen pot pie or similar quickly thawed dinner on a relaxing evening, but before you do, read the contents list carefully. If you want to live a healthy lifestyle, high sodium and fat content in your diet should be avoided at all costs, even if it means sacrificing convenience. If you’re searching for a quick meal, make a batch of chicken noodle soup or curry at the start of the week and freeze the leftovers. Without the added unknowns of a freezer meal, you’ll feel much better knowing you’re nourishing your body with healthy nutrients, protein, and vegetables.
Is Chicken Pot Pie a Weight-Loss Food?
If you’re on a low-carb diet, chicken pot pie might work, but only if you limit how much you eat because the crust contains carbohydrates. No, carbohydrates aren’t allowed if you follow a low-carb diet like Keto. Traditional chicken pot pie recipes are high in fat and calories; therefore, this type of chicken pot pie isn’t typically recommended for weight loss.
Carbohydrates aren’t a problem, but fats and calories are. To lose weight, you can replace the cream and butter in a chicken pot pie with lighter ingredients like low-fat cream and butter. Vegan chicken pot pie varieties allow you to substitute something else for the chicken, most commonly mushrooms or soy.
You may also minimize the number of carbohydrates in the crust by using low-carb flour or purchasing a pre-made low-carb crust. While the basic chicken pot pie may not be the healthiest choice, its modifications can be adjusted to your needs and preferences.
Pot pie is always wonderful, regardless of how it’s prepared. These recipes range from classic to modern tweaks (pretzel topping, anyone?), and all have one thing in common: they’ll satisfy any comfort food yearning. I can’t think of a dish more aptly referred to as “comfort food” than Pot Pie. Truly great pot pies are difficult to come by, but this method will yield the most tender and flavorful pot pie you’ve ever prepared.