5 Pot Pie Recipes Creating Dinners Satisfying Every Eater
Pot pie is the ultimate comfort food. Made with flaky pastry and filled with chicken, beef, veggies, and more, it’s the perfect dish to warm you up a cold winter night. Many consumers profile pot pie as an indulgent dinner that can only be enjoyed by meat eaters, but little do they know that even the pickiest eaters can get in on the fun too. Thanks to the arsenal of recipes on the Internet, there are pot pie recipes for all kinds of eaters, whether they be carnivores, herbivores, vegans, gluten-free, or everything in between. Check out these 5 recipes from the web and see what pot pie variety you want to make for dinner. We’ll highlight the classics as well as the spinoffs so everyone can find what they want on this list.
1. Classic Chicken Pot Pie
As promised, here’s a classic chicken pot pie recipe from Martha Stewart. If anyone has mastered pot pie, Martha has, and with this foolproof food formula, you can, too. It’s up to you whether you want to make your own crust or not, but if you’re feeling ambitious in the kitchen, set aside some time and make your favorite comfort food completely from scratch.
- 1¼ cups all-purpose flour, plus more for work surface
- 1 teaspoon sugar
- ¼ teaspoon fine salt
- ½ cup (1 stick) cold unsalted butter, cut into ½-inch pieces
- 3 to 5 tablespoons ice water
- 5 tablespoons unsalted butter
- 1 medium yellow onion, diced small
- 4 medium carrots, diced small
- 2 garlic cloves, minced
- ½ cup all-purpose flour
- 4 cups low-sodium chicken broth
- 1 cup frozen peas
- Coarse salt and ground pepper
- 3 cups shredded cooked chicken
- ⅓ cup fresh parsley, chopped
Directions: Make the crust: In a food processor, pulse together flour, sugar, and salt. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water); do not overmix.
Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour or overnight.
Preheat oven to 375 degrees Fahrenheit. Make the filling: In a large pot, melt butter over medium-high. Add onion and carrots and cook until softened, 8 minutes. Add garlic and cook until fragrant, 30 seconds. Add flour and stir to coat vegetables.
Slowly add broth, whisking constantly until sauce is smooth. Bring to a boil, reduce heat, and simmer until thickened, 5 to 7 minutes. Stir in peas. Season with salt and pepper, then stir in chicken and parsley. Pour filling into a 2-quart baking dish.
On a floured work surface, roll out dough to ⅛-inch thickness. Place dough over dish and fold overhang inward while pinching to crimp edge. Cut vents in dough. Place dish on a rimmed baking sheet and bake until crust is golden brown and filling is bubbling around edge, 45 to 50 minutes. Let cool 15 minutes before serving.
2. Beef-and-Vegetable Pot Pie with Cheddar Biscuits
Next, a pot pie for beef eaters that is especially delicious thanks to the addition of cheddar biscuits. You can thank Food & Wine for this one, as this pot pie has a flaky cheddar crust along with a seasoned creamy filling made up of parsnips, peas, and carrots. Ground beef plays the starring roll in this recipe, making the dinner just decadent enough. Make this for supper next time a cold front blows in, and you won’t even mind the winter.
- 2 sticks unsalted butter, chilled and cubed
- ¼ cup canola oil
- 1 large Spanish onion, coarsely chopped
- 1½ pounds carrots, peeled and cut into ½-inch pieces
- 1½ pounds parsnips, peeled and cut into ½-inch pieces
- Salt and freshly ground pepper
- 3 pounds ground beef
- 1 tablespoon chopped thyme
- 1 tablespoon chopped rosemary
- 4¼ cups self-rising flour
- 5⅓ cups milk
- 2 cups chicken stock or low-sodium broth
- One 10-ounce package frozen peas
- 6 ounces sharp cheddar cheese, shredded
Directions: Preheat the oven to 450 degrees Fahrenheit and position a rack in the upper third. Line the bottom of the oven with foil to catch any drips. In a large pot, melt 4 tablespoons of the butter in the oil. Add the onion, carrots, and parsnips; season with salt and pepper. Cover and cook over moderately high heat, stirring, until the vegetables are softened and lightly browned, 8 minutes. Add the beef, thyme, and rosemary and cook over moderately high heat, breaking up the meat with a spoon, until no trace of pink remains and any liquid has evaporated, 10 minutes. Stir in ¼ cup of the flour and cook for 2 minutes. Stir in 3 cups of the milk and the stock and simmer until thickened, 5 minutes. Stir in the peas and season with salt and pepper. Transfer the mixture to two 9-by-13-inch baking dishes.
Put the remaining 4 cups of flour in a large bowl. Cut in the remaining 1½ sticks of butter until the mixture resembles coarse meal. Add the cheddar. Stir in the remaining 2⅓ cups of milk until a smooth dough forms. Using a 2-tablespoon scoop, arrange 18 mounds of the biscuit dough on the filling in each baking dish.
Bake both potpies on the top rack of the oven for 40 minutes, until the filling is bubbling and the biscuits are cooked through. Turn on the broiler and broil for 1 minute or until the biscuits are golden. Let the potpies rest for 10 minutes before serving.
3. Vegetarian Pot Pie
Welcome mushrooms, potatoes, carrots, fennel, and peas to your dinner plate with this mouth-watering vegetarian pot pie highlighted on Food Network. Meat doesn’t have to be included in a pot pie dish to make it delicious. The brothy veggies are appealing on their own, and in this recipe, there’s a lot of them. Who said pot pies have to be diet-devastating? This food formula is a little bit easier on the waisteline but still can be considered comfort food. Become your vegetarian friends’ new best friend with this dish and thank us later.
- 1 tablespoon unsalted butter
- 2 small heads fennel, finely chopped
- ½ medium yellow onion, finely chopped
- 2 medium carrots, peeled and finely chopped
- 12 ounces white button mushrooms, sliced
- 1 small russet potato, peeled and diced small
- ¼ cup all-purpose flour
- 1 cup low-sodium mushroom broth
- 1 cup whole milk
- 1 cup frozen baby green peas
- ¼ cup thinly sliced fresh chives
- ¼ cup parsley
- 1 tablespoon white vinegar
- 1 large egg yolk
- 7 ounces store-bought puff pastry or pie dough, defrosted if frozen
Directions: Heat the oven to 400 degrees Fahrenheit and arrange a rack in the middle.
Melt butter over medium heat in a 3- to 4-quart Dutch oven or heavy bottomed saucepan. When it foams, add fennel, onions, and carrots, and cook until just soft and onions are translucent, about 2 minutes. Add mushrooms and potato, season well with salt and freshly ground black pepper, and stir to coat. Cook, stirring rarely, until mushrooms have let off water and are shrunken, about 6 minutes.
Sprinkle flour over vegetables, stir to coat, and cook until raw flavor is gone, about 1 to 2 minutes. Carefully add broth and milk, stirring constantly until mixture is smooth. Bring to a simmer over medium heat and cook until slightly thickened, about 5 minutes. Remove from heat, add peas, herbs, and vinegar, and stir to coat. Season well with salt and freshly ground black pepper. Turn filling into an 8-by-8-inch baking dish.
Whisk egg together with 2 teaspoons water and a pinch of salt until evenly mixed. Set aside.
With kitchen shears, cut dough to fit over the baking dish. Place dough over filling and tuck into the edges of the dish. Brush dough with egg wash and cut slits in the top to vent. Place on a baking sheet and bake until crust is golden brown and mixture is bubbling, about 25 to 30 minutes. Let sit at least 5 minutes before serving.
4. Vegan Pot Pie
How much healthier can we possibly go? We promise we can go even healthier. Enter: Vegan Pot Pie from Minimalist Baker. All of your dairy- and egg-free dreams just came true. Even better, these pot pies take only 1 hour to make. And they’re served with (homemade) vegan biscuits. Cue the comfort food chorus. These pot pies require frozen veggies, almond milk, veggie broth, and flour to yield the perfect vegan dinner, and as aforementioned, the loaded filling pairs perfectly with homemade biscuits — a recipe that Minimalist Baker has also developed. Next time you think you have to enlist chicken and butter to perfect the pot pie, think again and try this vegan version.
- ¾ cup chopped yellow onion
- 1 large clove garlic, minced
- 2 cups veggie broth
- 2 cups frozen mixed vegetables
- ¼ cup unsweetened plain almond milk
- about ¼ cup unbleached all-purpose flour
- 2 bay leaves
- sea salt and black pepper
- 2 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon sea salt
- 4 tablespoons non-dairy, unsalted butter
- 1 cup unsweetened plain almond milk + 1 tablespoon fresh lemon juice
Directions: For biscuits: Preheat oven to 450 degrees Fahrenheit. Mix dry ingredients together in a large bowl.
Add cold butter and use fingers or a pastry cutter to combine the two until only small pieces remain and it looks like sand. Work quickly so the butter doesn’t get too warm. Make a well in the dry ingredients and, using a wooden spoon, stir gently while pouring in the almond milk mixture ¼ cup at a time. You may not need all of it. Stir until just slightly combined – it will be sticky.
Turn onto a lightly floured surface, dust the top with a bit of flour and then very gently turn the dough over on itself 5-6 times – hardly kneading. Form into a 1-inch thick disc, handling as little as possible. Use a 1-inch thick dough cutter or a similar-shape object with sharp edges and push straight down through the dough, then slightly twist. Repeat and place biscuits on a baking sheet in two rows, making sure they just touch – this will help them rise uniformly. Gently reform the dough and cut out one or two more biscuits.
Next brush the tops with a bit more of melted non-dairy butter and gently press a small divot in the center using two fingers. This will also help them rise evenly, so the middle won’t form a dome. Bake in a 450-degree oven for 10-15 minutes or until fluffy and slightly golden brown. Serve immediately. Let remaining biscuits cool completely before storing them in an airtight container or bag.
For pot pies: Preheat oven to 425 degrees Fahrenheit. Add 2 tablespoons olive oil to a large saucepan over medium heat, then add onion and garlic and a pinch of salt – stir. Cook until soft – about 7 minutes. Add the flour and stir with a whisk, then slowly whisk in the broth. Add almond milk, bay leaves and stir. Simmer until the mixture is thickened (about 10 minutes). If it still appears too thin, scoop out ½ cup of the broth and add 1 to 2 tablespoons more flour and whisk. Add back into the pot to thicken. Wait a few minutes, then repeat if necessary.
While the sauce is thickening, prepare biscuits. Cut out, leave unbaked, and set aside.
Once the sauce is thickened, add the frozen vegetables and cook for 4-5 more minutes. Taste and adjust seasonings, adding more salt and pepper if needed. Discard the bay leaves and divide the mixture evenly between 5-6 lightly greased ramekins or a 8-by-8 baking dish. Top with vegan biscuits and brush the tops of the biscuits with melted vegan butter. Set your 8-by-8 dish or ramekins on a baking sheet to catch overflow and bake until the biscuits are golden brown and the filling is bubbly (about 14-17 minutes). Let cool for 5 minutes before serving.
5. Gluten-Free Chicken Pot Pie
Prepare to be amazed. Pot pie can also be cooked for gluten-free eaters, and it’s all thanks to this recipe highlighted on Epicurious. As long as you have gluten-free flour, you’re good to go, and luckily, it’s carried in health stores and Whole Foods markets everywhere. Grab your flour, your chicken, your veggies, and preheat the oven. It’s time to introduce your gluten-free friends to pot pie and show them what they’ve been missing out on.
- 2½ cups gluten-free flour mix
- 2 tablespoon sugar
- ¾ teaspoon salt
- 1 cup chilled unsalted butter, cut into cubes
- 5 tablespoons ice water
- 4 small chicken breasts
- 2 cups chicken stock
- 1 cup diced carrots
- ½ cup diced celery
- 1 minced onion
- 1 cup frozen peas
- 3 tablespoons gluten-free flour mix
- 2-3 tablespoons water
- 1 cup sour cream
- salt and pepper to taste
Directions: Whisk gluten-free flour, sugar, and salt in large mixing bowl to blend. Add butter and mix gently on low speed or rub in with fingertips until small pea-size clumps form. Add 5 tablespoons ice water; mix lightly until dough holds together when small pieces are pressed between fingertips, adding more water by teaspoonfuls if dough is dry. Gather dough together; divide into 2 pieces. Form each piece into ball, then flatten into disks and wrap in plastic. Refrigerate 30 minutes or more.
Roll out one dough disk on lightly floured parchment paper to 12- to 13-inch round. Transfer to 10-inch stoneware pie dish. Trim dough overhang to ½-inch.
Preheat oven to 350 degrees Fahrenheit.
For filling: In a large frying pan, sauté or poach chicken breasts until cooked through. Remove from pan, cut into bite-sized pieces, and set aside. Saute carrots, celery, and onion in olive oil. Place chicken stock in pan and bring to a boil. Add vegetables and cook for 15 minutes. Add chicken and peas and cook for five minutes longer. In a small bowl, whisk flour and water to make a thin paste. Thicken stock with flour paste, cook on low one to two more minutes. Add sour cream cream, season as desired with salt and pepper.
Roll out second dough disk on lightly floured parchment paper to 12-13-inch round. Using large knife or pastry wheel with fluted edge, cut 10 ¾-inch-wide strips from dough round. Transfer pie filling to dough-lined dish. Arrange dough strips atop filling, forming lattice; trim dough strip overhang to ½ inch. Fold bottom crust up over ends of strips and crimp edges to seal. Cover pie crust with (silicone) pie shield. Place pie on rimmed baking sheet.
Bake at 350 degrees Fahrenheit for 20-25 minutes or until top is lightly browned and liquid bubbles around the edges. Let cool 10 minutes. Serve warm.