Creole Chicken Pot Pie with Frozen Crust
A comforting one-dish meal combining sauteed vegetables, tender chicken, and a creamy sauce in a buttery pie crust. This version uses grocery store frozen crusts for convenience and Emeril's Creole seasoning for depth. The filling balances vegetables, white wine, and half-and-half for richness. Serve warm for family dinners or casual gatherings. The long bake ensures a deep golden crust while the creamy filling stays moist underneath.
Ingredients
- 2 pie crusts (frozen)homemade pie dough2 double crustsfrom scratch
higher skill, better flavor
- 2 cups cooked chicken, chopped
- ½ red bell pepper, diced
- 1 yellow onion, diced
- 3 celery ribs, diced
- 1 garlic clove, minced
- 2 carrots, diced
- 1 potato, peeled and diced
- 1 cup frozen peas
- 2 yellow squash, diced
- ½ bunch parsley, chopped
- 1 to 2 teaspoon, Emeril's Creole seasoning
- 1 cup dry white wine
- ½ cup flour
- ½ cup butterolive oil0.75:1vegandairy-freedairy-free
substitute one butter portion only for oil, use vegan crust
Full guide → - 1 cup chicken broth
- 1 cup half-and-half creamwhole milk or chicken stock1:1dairy-freelighter
works but less creamy
- salt
- pepper
Instructions
- 1
Heat large frying pan over medium-high heat with 2-3 tablespoons butter.
- 2
Toss bell pepper, onion, celery, garlic, carrots, and potato with Creole seasoning.
- 3
Saute seasoned vegetables in butter for 10 minutes.
- 4
Add peas and squash, stir occasionally for 5 minutes.
- 5
Pour in white wine and parsley, simmer on low until liquid evaporates.
- 6
Transfer vegetables to bowl.
- 7
In same pan over medium heat, add remaining butter and whisk in flour until combined.
- 8
Slowly add chicken broth while stirring, then add cream until thick.
- 9
Season with salt and pepper.
- 10
Stir in chicken and sauteed vegetables, remove from heat.
- 11
Preheat oven to 400 degrees Fahrenheit.
- 12
Butter casserole dish, dust with flour, lay bottom crust.
- 13
Pour filling into crust and top with second crust.
- 14
Pinch edges to seal and cut slits for steam vents.
- 15
Bake until deep golden, approximately one hour.
Tips
Use a roux of equal parts butter and flour for a smooth, lump-free sauce. Whisk constantly to prevent burning.
Freeze pre-assembled pot pie unbaked for up to three months; bake from frozen adding 20-30 minutes extra time.
Cut steam vents with an X or small slits to prevent crust from splitting and allow moisture to escape evenly.
Good to Know
Refrigerate covered up to three days. Reheat in 350F oven for 20-25 minutes covered until warmed through.
Assemble pot pie completely, cover, and refrigerate up to 24 hours. Bake from cold, adding 10-15 minutes to baking time.
Serve hot from oven with a simple green salad or roasted vegetables. Pairs with crisp white wine or sparkling cider.
Common Mistakes
Do not skip whisking flour into butter completely; do this to avoid lumpy sauce.
Add cream slowly after broth; do this to avoid breaking the roux and causing separation.
Do not seal crust edges too tightly without vents; do this to avoid steam buildup that cracks the crust.
Substitutions
Dairy-Free Swaps
works but less creamy
substitute one butter portion only for oil, use vegan crust
Full guide →General Alternatives
similar heat level
higher skill, better flavor
FAQ
Can I make this ahead and freeze it?
Yes. Assemble the unbaked pot pie in a freezer-safe dish, wrap tightly, and freeze up to three months. Bake directly from frozen, adding 20-30 minutes to the bake time, until crust is golden and filling bubbles at edges.
What if my sauce is too thin or too thick?
Too thin: mix one tablespoon cornstarch with two tablespoons cold water, stir into simmering sauce until thickened. Too thick: whisk in broth or cream one tablespoon at a time until desired consistency reached.
How do I know when the pot pie is done baking?
Crust should be deep golden brown, approximately one hour at 400F. Check at 45 minutes; if browning too quickly, loosely tent with foil. Filling should bubble gently at crust edges. A knife inserted in crust (not filling) should slide through easily.