Costco Chicken Pot Pie Recipe

This Costco Chicken Pot Pie Recipe is a creamy and hearty recipe, which is a homemade version that tastes even better than the famous store-bought pie. It’s the ultimate comfort food, ready in about 1 hour and 15 minutes.

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Costco Chicken Pot Pie Recipe Ingredients

• 3 cups frozen mixed vegetables (peas, carrots, green beans)
• 1 cup potatoes, peeled and diced
• 1 cup sliced celery
• ⅔ cup butter
• ⅔ cup chopped onion
• ⅓ cup leeks, thinly sliced (optional)
• ⅔ cup all-purpose flour (or a gluten-free flour blend)
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• ½ teaspoon celery seed
• ½ teaspoon onion powder
• ½ teaspoon Italian seasoning
• 1 ¾ cups chicken broth
• 1 ⅓ cups milk
• 4 cups shredded or cubed cooked chicken or turkey
• 4 (9-inch) unbaked pie crusts (for 2 double-crust pies)
• Cream or milk (for brushing crust, optional)

How To Make Costco Chicken Pot Pie

1. Prep the oven and cook the vegetables: Preheat your oven to 425°F. In a saucepan, cover the frozen mixed vegetables, diced potatoes, and sliced celery with water. Bring to a boil and simmer for about 10 minutes, until the vegetables are tender. Drain well and set aside.
2. Sauté the aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and leeks (if using) and cook for about 5 minutes, until translucent.
3. Make the creamy gravy: Sprinkle the flour, salt, pepper, celery seed, onion powder, and Italian seasoning over the onions. Stir and cook for one minute. Slowly whisk in the chicken broth and milk until the mixture is smooth. Bring to a simmer, whisking, until the gravy thickens.
4. Combine the filling: Remove the pot from the heat. Stir the cooked and drained vegetables and the shredded chicken or turkey into the gravy until everything is well combined.
5. Assemble the pies: This recipe makes two pies. For each pie, fit one unbaked pie crust into the bottom of a 9-inch pie dish. Divide the filling evenly between the two crusts. Top each pie with a second crust. Pinch and flute the edges to seal, and cut several small slits in the top crust to allow steam to escape.
6. Bake the pot pies: If desired, brush the tops of the crusts with a little cream or milk for a golden finish. To prevent the edges from burning, you can cover them with a foil ring. Bake for 30 to 35 minutes, until the crust is golden brown and the filling is hot and bubbly.
7. Cool and serve: Let the pies cool for at least 10 minutes before slicing and serving. This allows the filling to set up properly.

Recipe Tips

• How to get a perfectly cooked crust? Placing a foil ring or pie shield around the edges of the crust for the first 15-20 minutes of baking will prevent them from getting too dark before the center is cooked. Brushing the top with cream or an egg wash will give it a beautiful, shiny, golden-brown finish.
• Can I make this ahead of time? Yes. You can prepare the filling completely, let it cool, and store it in an airtight container in the refrigerator for up to 2 days. When you’re ready to bake, simply pour the cold filling into your pie crusts, top with the second crust, and bake, adding 10-15 minutes to the baking time.
• Time-saving shortcut: Using a store-bought rotisserie chicken is the ultimate shortcut for this recipe. It’s flavorful, moist, and saves you the step of cooking and shredding your own chicken.
• How to freeze one pie for later: This recipe is perfect for a “cook once, eat twice” meal. Fully assemble one pie and bake it. For the second pie, pour the cooled filling into the bottom crust, but do not add the top crust. Wrap the pie well in plastic wrap and then foil and freeze. You can freeze the top crust separately. To bake, let it thaw in the fridge, then top with the crust and bake as directed.

What To Serve With Chicken Pot Pie

This is a hearty, all-in-one meal that doesn’t need much else. It’s perfect with:

• A simple green salad with a light vinaigrette
• A side of cranberry sauce
• Steamed green beans or roasted asparagus

How To Store Chicken Pot Pie

Refrigerate: Cover the pie with foil or transfer leftover slices to an airtight container. Store in the refrigerator for up to 4 days. Reheat: For the best results and a crispy crust, reheat individual slices in a 350°F oven or an air fryer until warmed through.

Costco Chicken Pot Pie Nutrition Facts

• Serving: 1 slice (assuming 8 slices per pie)
• Calories: 450kcal
• Carbohydrates: 35g
• Protein: 20g
• Fat: 25g
• Saturated Fat: 12g
• Sodium: 750mg
• Fiber: 4g
• Sugar: 5g

Nutrition information is estimated and may vary based on specific ingredients used.

FAQs

Try More Recipes:

• Costco Shrimp Salad Recipe
• Costco Rack of Pork Recipe
• Costco-Style Pesto Butter Recipe