Cozy Chicken Pot Pie
There is nothing quite like the warmth of a homemade chicken pot pie filling your home on a crisp evening. This recipe, born from the simple rhythms of farmstead living and the goodness of God’s harvest, is a true labor of love. With its buttery, flaky crust and a heart-restoring creamy center, it’s more than just a meal—it’s an invitation to slow down and savor the sacred charms of home.
Ingredients
AMAZON FINDS
Instant Pot Chicken – Ingredients
Instant pot Chicken
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3 packs boneless, skinless chicken thighs
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chicken broth or chicken bouillion
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1/2 tsp garlic powder
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1/2 tsp onion powder
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1/2 tsp dried thyme
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black pepper to taste
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salt to taste
Pot pie filling
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5 Tbs butter
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1/2 cup GF flour
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3 cups reserved chicken broth
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1 cup extra creamy oat milk
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about 4 cups mixed vegetables (I used frozen)
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all of the shredded chicken
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additional thyme, garlic powder, onion powder, salt and pepper to taste
Cooking Directions
Step 01
Step 1: Cook the Chicken
Place the chicken thighs in the Instant Pot.
Add enough chicken broth to provide plenty of cooking liquid for the filling. Season with garlic powder, onion powder, thyme, and black pepper.
Cook on High Pressure for 15 minutes.
Allow the pressure to naturally release for about 5 minutes, then carefully quick-release the remaining pressure.
Check that the chicken is fully cooked, then remove it from the pot and shred it.
Reserve at least 3 cups of the cooking broth.
Step 02
Step 2: Make the Chicken Pot Pie Filling
Turn the Instant Pot to the Sauté or SEAR setting with the lid off.
Add the butter and allow it to melt.
Whisk in the gluten-free flour and cook for about 1 minute, stirring constantly.
Slowly pour in the reserved chicken broth while whisking.
Add the oat milk and continue cooking until the mixture becomes smooth, creamy, and thick.
Add the frozen vegetables and cook for about 3–5 minutes, stirring occasionally.
Return the shredded chicken to the pot and stir everything together.
Taste and adjust the seasonings as needed.
The filling should be fairly thick rather than soupy, since it will loosen slightly as the pot pies bake.
Step 03
Step 3: Make the Dough
(We’ll link this step to your separate crust recipe page.)
Step 04
Step 4: Assemble the Chicken Pot Pies
Preheat the oven to 400°F.
Spoon the chicken filling into individual oven-safe baking dishes, filling each about 3/4 full and leaving approximately 1/2–3/4 inch of room at the top.
Roll the chilled pastry dough to approximately 1/8-inch thick.
Place the lid or top of your baking dish over the dough as a guide and cut the pastry approximately 1/2 inch larger than the dish.
Lay the crust over the filling.
Press or crimp the pastry around the edges of the dish.
Cut several small vents into the top of each crust so steam can escape.
For a fun themed dinner, you can cut the vents into lightning-bolt shapes.
Step 05
Step 5: Add the Egg Wash
Whisk together:
1 egg
1 teaspoon water or oat milk
Lightly brush the mixture over the tops of the crusts.
Place the individual pot pies on a baking sheet to catch any filling that bubbles over.
Step 06
Step 6: Bake
Bake at 400°F for 25–30 minutes.
Larger individual pot pies may need closer to 30–35 minutes.
The pot pies are ready when:
– the filling is bubbling around the edges,
– the crust is fully baked,
– and the tops are golden brown.
If the crust is cooked but still pale, give the pies a few additional minutes until nicely browned.
Allow them to rest for about 5–10 minutes before serving, because the filling will be extremely hot.
Recipe Notes
This recipe makes a very chicken-heavy filling, which is exactly how we like it. If you prefer a more traditional ratio, you can use less chicken or add additional vegetables.
The filling can also be prepared ahead of time and refrigerated. Assemble and bake the pot pies when you are ready to eat.
For one large pot pie instead of individual servings, transfer the filling to a large baking dish, cover with the rolled crust, vent the top, brush with egg wash, and bake until the crust is golden and the filling is bubbling. A larger pie will generally need a little more baking time.
And because this was originally part of our Harry Potter movie week, the lightning-bolt crust vents are absolutely optional but highly encouraged.