Costco Chicken Pot Pie Returns This Fall: Recipes, Tips, and Delicious Variations

Fall is here, and with it comes the comforting aroma of warm, hearty meals. One such dish that consistently tops the list of autumnal favorites is the chicken pot pie. And guess what? The beloved Costco Chicken Pot Pie is back! This year, we’re not just celebrating its return, we’re diving deep into everything chicken pot pie, from recreating the Costco experience at home to crafting your own unique variations. Get ready to embrace the cozy season with our ultimate guide to chicken pot pie bliss.

Why Costco Chicken Pot Pie is a Fall Favorite

The Costco Chicken Pot Pie has earned a devoted following for good reason. It’s massive, convenient, and incredibly delicious. Imagine a flaky, golden-brown crust enveloping a creamy, savory filling packed with tender chicken, vegetables, and a rich gravy. It’s the perfect solution for a quick and satisfying family dinner, especially on those chilly fall evenings when cooking from scratch feels like a Herculean task.

However, buying pre-made isn’t always the healthiest, or most budget-friendly, option. Plus, sometimes you just crave the satisfaction of creating something delicious with your own two hands. That’s where our recipes and tips come in! We’ll show you how to recreate the Costco magic and even elevate it with your own personal touch.

Recreating the Costco Chicken Pot Pie Experience at Home

While the exact Costco recipe remains a closely guarded secret, we can create a version that captures the essence of its deliciousness. Here’s a recipe that aims to replicate that Costco experience, focusing on large portions and hearty flavors:

Copycat Costco Chicken Pot Pie Recipe

Yields: 8-10 servings
Prep time: 45 minutes
Cook time: 60-75 minutes

Ingredients:

* For the Filling:
* 4-5 lbs cooked chicken, shredded or diced (rotisserie chicken works great!)
* 2 tbsp olive oil
* 1 large onion, chopped
* 2 carrots, peeled and diced
* 2 celery stalks, diced
* 1 cup frozen peas
* 1 cup frozen green beans, cut into 1-inch pieces
* 1 cup frozen corn
* 1/2 cup all-purpose flour
* 6 cups chicken broth
* 1 cup heavy cream
* 2 tsp dried thyme
* 1 tsp dried rosemary
* 1/2 tsp garlic powder
* Salt and pepper to taste
* 1/4 cup chopped fresh parsley (optional)

* For the Crust:
* 2 boxes (14.1 oz each) refrigerated pie crusts
* 1 egg, beaten (for egg wash)

Equipment:

* Large Dutch oven or stockpot
* Large baking dish (9×13 inch or larger, depending on how thick you want the pie)
* Measuring cups and spoons
* Cutting board
* Knife

Instructions

1. Prepare the Filling: Heat the olive oil in a large Dutch oven or stockpot over medium heat. Add the chopped onion, carrots, and celery and cook until softened, about 5-7 minutes. Stir occasionally.
2. Create the Roux: Sprinkle the all-purpose flour over the vegetables and cook for 1-2 minutes, stirring constantly. This will help thicken the filling.
3. Add the Broth and Seasonings: Gradually whisk in the chicken broth, making sure to smooth out any lumps. Add the thyme, rosemary, garlic powder, salt, and pepper. Bring to a simmer, stirring occasionally.
4. Simmer and Thicken: Reduce the heat to low and simmer for 10-15 minutes, or until the sauce has thickened slightly.
5. Add the Chicken and Vegetables: Stir in the shredded or diced chicken, frozen peas, green beans, and corn. Cook for another 5-7 minutes, or until the vegetables are heated through.
6. Stir in Cream and Parsley (Optional): Stir in the heavy cream and parsley (if using). Taste and adjust seasonings as needed.
7. Prepare the Baking Dish: Preheat oven to 375°F (190°C). Pour the chicken and vegetable filling into a large baking dish.
8. Add the Crust: Unroll one of the pie crusts and carefully place it over the filling. Trim the edges and crimp them to seal. Cut slits in the top of the crust to allow steam to escape.
9. Add the Second Crust (Optional): If you want a bottom crust, place the second pie crust in the bottom of the baking dish before adding the filling. You’ll need to adjust cooking time if you use a bottom crust.
10. Egg Wash: Brush the top crust with the beaten egg. This will give it a beautiful golden-brown color.
11. Bake: Bake for 60-75 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, tent it with foil.
12. Cool and Serve: Let the pot pie cool for at least 15-20 minutes before serving. This will allow the filling to thicken slightly and prevent burning your mouth.

Tips for a Perfect Copycat Costco Chicken Pot Pie

* Use High-Quality Ingredients: The better the ingredients, the better the flavor. Opt for fresh vegetables whenever possible and use a good quality chicken broth.
* Don’t Overcrowd the Pan: If your baking dish is too small, the filling won’t cook evenly. Use a large enough dish to ensure everything cooks through.
* Control the Browning: Keep an eye on the crust while it’s baking. If it starts to brown too quickly, tent it with foil.
* Let it Rest: Resist the urge to cut into the pot pie immediately after it comes out of the oven. Letting it rest allows the filling to thicken and the flavors to meld.
* Season Generously: Don’t be afraid to season the filling generously with salt and pepper. Taste it as you go and adjust the seasonings as needed.
* Use Rotisserie Chicken: For a quick and easy shortcut, use rotisserie chicken. It’s already cooked and seasoned, saving you a lot of time and effort.
* Customize Your Vegetables: Feel free to swap out the frozen vegetables for fresh ones or add other vegetables that you enjoy, such as mushrooms, potatoes, or parsnips.

Delicious Chicken Pot Pie Variations

Now that you’ve mastered the basic Costco-style chicken pot pie, it’s time to get creative and explore some delicious variations. Here are a few ideas to get you started:

1. Chicken Pot Pie with Biscuit Topping

Instead of a traditional pie crust, top your chicken pot pie with homemade or store-bought biscuits. This adds a delightful, fluffy texture that complements the creamy filling perfectly.

Instructions:

1. Prepare the chicken pot pie filling as described above.
2. Instead of pie crust, use your favorite biscuit recipe (or store-bought biscuit dough). Roll out the dough and cut out biscuits using a biscuit cutter or a knife.
3. Arrange the biscuits on top of the filling, slightly overlapping each other.
4. Bake at 375°F (190°C) for 20-25 minutes, or until the biscuits are golden brown and cooked through.

2. Chicken Pot Pie with Puff Pastry

For an extra flaky and buttery crust, use puff pastry. This elevates the pot pie to a whole new level of decadence.

Instructions:

1. Prepare the chicken pot pie filling as described above.
2. Thaw a sheet of puff pastry according to the package instructions.
3. Roll out the puff pastry and cut it to fit the top of your baking dish.
4. Place the puff pastry over the filling and trim the edges. Cut slits in the top to allow steam to escape.
5. Bake at 400°F (200°C) for 25-30 minutes, or until the puff pastry is golden brown and puffed up.

3. Chicken Pot Pie Soup

If you’re craving the flavors of chicken pot pie but want something lighter and easier to eat, try making chicken pot pie soup. It’s all the goodness of pot pie in a comforting soup form.

Instructions:

1. Prepare the chicken pot pie filling as described above, but use a larger amount of chicken broth to create a soup-like consistency.
2. Omit the pie crust.
3. Simmer the soup for 15-20 minutes to allow the flavors to meld.
4. Serve with crackers or crusty bread.

4. Mini Chicken Pot Pies

These individual pot pies are perfect for portion control and make a great appetizer or snack.

Instructions:

1. Prepare the chicken pot pie filling as described above.
2. Cut out circles of pie crust using a cookie cutter or a knife.
3. Line muffin tins with the pie crust circles.
4. Fill each muffin tin with the chicken pot pie filling.
5. Top with another circle of pie crust and crimp the edges to seal. Cut slits in the top to allow steam to escape.
6. Bake at 375°F (190°C) for 20-25 minutes, or until the crust is golden brown.

5. Chicken and Mushroom Pot Pie

Add earthy flavors to your chicken pot pie by incorporating mushrooms. This variation is a delightful twist on the classic.

Instructions:

1. Sauté 8 oz of sliced mushrooms (such as cremini or button mushrooms) in olive oil until softened.
2. Add the mushrooms to the chicken pot pie filling along with the other vegetables.
3. Proceed with the recipe as described above.

6. Spicy Chicken Pot Pie

For those who like a little heat, add a touch of spice to your chicken pot pie. This variation is sure to warm you up on a cold day.

Instructions:

1. Add 1/2 teaspoon of red pepper flakes or a pinch of cayenne pepper to the chicken pot pie filling.
2. You can also add a diced jalapeño pepper for extra heat.
3. Proceed with the recipe as described above.

7. Vegetarian Pot Pie

For a vegetarian option, replace the chicken with hearty vegetables like potatoes, butternut squash, and Brussels sprouts. You can also add lentils or chickpeas for protein.

Instructions:

1. Omit the chicken from the recipe.
2. Add 1 cup of diced potatoes, 1 cup of diced butternut squash, and 1 cup of shredded Brussels sprouts to the filling.
3. You can also add 1 cup of cooked lentils or chickpeas.
4. Proceed with the recipe as described above.

8. Chicken Pot Pie with Sweet Potato

Add a touch of sweetness and a vibrant color to your chicken pot pie with sweet potato. This variation is a delicious way to incorporate more vegetables into your diet.

Instructions:

1. Add 1 cup of diced sweet potato to the chicken pot pie filling along with the other vegetables.
2. Proceed with the recipe as described above.

Tips for the Best Chicken Pot Pie Ever

No matter which variation you choose, here are some additional tips to ensure your chicken pot pie is a resounding success:

* Blind Bake Your Crust: For a perfectly crisp bottom crust (if using), blind bake it before adding the filling. To do this, line the pie dish with the crust, prick it all over with a fork, and bake at 350°F (175°C) for 10-15 minutes, or until lightly golden. You can also weigh it down with pie weights or dried beans to prevent it from puffing up.
* Use a Combination of Vegetables: Don’t be afraid to experiment with different vegetables. A combination of textures and flavors will make your pot pie more interesting.
* Thicken the Filling Properly: The filling should be thick enough to hold its shape when you cut into the pot pie. If it’s too runny, it will be difficult to serve.
* Don’t Overbake the Crust: Overbaking the crust will make it dry and brittle. Keep an eye on it and remove the pot pie from the oven as soon as the crust is golden brown.
* Make it Ahead of Time: Chicken pot pie can be made ahead of time and baked just before serving. This is a great option if you’re short on time.
* Freeze for Later: Leftover chicken pot pie can be frozen for up to 3 months. To reheat, thaw it overnight in the refrigerator and bake at 350°F (175°C) until heated through.

Pairing Suggestions for Chicken Pot Pie

Complete your comforting meal with these delicious pairing suggestions:

* Salad: A simple green salad with a vinaigrette dressing is a refreshing contrast to the rich and creamy pot pie.
* Crusty Bread: Serve with a side of crusty bread for dipping into the flavorful gravy.
* Roasted Vegetables: Roasted vegetables like Brussels sprouts, carrots, or potatoes make a hearty and healthy side dish.
* Wine: A crisp white wine, such as Chardonnay or Pinot Grigio, pairs well with chicken pot pie.
* Beer: A light-bodied beer, such as a pilsner or a pale ale, is a good choice for beer lovers.

Conclusion

The return of the Costco Chicken Pot Pie signals the start of fall for many. But whether you’re a Costco devotee or prefer the satisfaction of homemade, chicken pot pie is a dish that deserves a place on your autumn menu. With our recipes, tips, and variations, you can create a chicken pot pie that’s perfect for your taste and preferences. So, embrace the cozy season, gather your ingredients, and get ready to bake up a storm of deliciousness! Happy baking!