Copycat Banquet Pot Pie
Our copycat banquet pot pie recipe is loaded down with your favorite meat and veggies, then encased in the perfect flakey pie crust that tastes like it is melting in your mouth. Learn all about how you can make your very own homemade version of this pot pie, as well as a few shortcuts to make it manageable for everyone no matter what your cooking skill might be.
Pot pies are the ultimate comfort food in my opinion. They help to give you the warm and cozy feeling, that the best comfort food brings. You can purchase a personal pot pie in the stores from Banquet and Conagra Foods. We are also going to show you how you can make your own pot pie at home.
Chicken Pot Pie
Chicken pot pie is a classic pot pie recipe. One of the great things about making homemade pot pie is that you can make it any way you wish and to your exact taste preferences. You can choose to make the entire pot pie from scratch, or you may wish to take a few shortcuts. No matter what you prefer, we are going to walk you through some different methods on how you can create a delicious pot pie that will fit your specific flavor preferences.
About This Item
Banquet pot pies that you purchase from the store are great if you are looking for an easy meal on the go. Although I like these meals, one bummer about these store-bought pot pies is that they are mostly crust, and I can’t choose what specific combination of ingredients I would like included inside my pie. Making your own homemade version of Banquet pot pie will change this for you. Preparing homemade pot pies allows you to make this meal exactly as you wish.
Back In The Day
I remember enjoying Banquet pot pies as a kid. They were a treat that we only got to enjoy once in a great while, but when we did, I always savored them. Now that I know how to make my own, these treats can be enjoyed anytime, and are great when they are made even from leftovers.
Homemade Chicken Pot Pie
Homemade chicken pot pie is made from three basic element combinations. The first is your vegetable and chicken makeup. These ingredients can be anything you wish, most often you will find cooked chicken, carrots, peas, and potatoes to be amongst the main ingredients.
The next basic element of a chicken pot pie is the gravy. If you are using chicken as your meat, then it is typically a chicken broth gravy that is used to help make your pot pie delicious and moist.
Lastly, the final basic element of a chicken pot pie is the crust. This is perhaps the most intimidating part of making a chicken pot pie from scratch because crust recipes can be temperamental. We have a recipe for a delicious crust that we are very excited to share with you and will hopefully be less intimidating for you to try. If you are still afraid to try making a scratch-made crust, you can also purchase a ready-made crust from your grocery store, or even use a can of homemade biscuits on top. Another good crust alternative that you can purchase is cans of crescent rolls.
Why This Recipe Works:
This recipe that we are about to share with you works well because it makes a pot pie that is full of your favorite vegetables and is moist thanks to the gravy content. This pie crust recipe is also a delicious, flakey crust, that is easier to prepare because it is not temperamental, unlike most crust recipes.
How To Make Homemade Chicken Pot Pie, Step By Step:
Here we are going to walk through preparing a basic chicken pot pie and toss in a few extra tips and tricks that will hopefully help you along the way. Let’s start with how to prepare.
In preparation for making your copycat Banquet pot pie, that is just the way you like it, gather all of your favorite vegetables, wash them, and allow them to dry completely. While your vegetables are drying, it is time to begin preparing your crust.
To Prepare Crust:
The best way that I have found to prepare this crust is to use a food processor. A mixer will also work, but it may take a bit longer.
In your food processor, add flour, salt, and cold butter that has been cut into chunks. Pulse it until your pieces are pea sized. Pour in your very cold water and pulse just until the dough comes together in a ball.
If you are using a mixer to blend your dough, the process will be similar. In your mixing bowl, add flour, salt, and cold butter that has been cubed. Mix until you have pea sized chunks remaining in your mixture. Pour in tap water that is as cold as you can get it, and mix just until your dough comes together to form a ball.
Your dough should be a little sticky at this point. On a floured surface roll your dough out, and sprinkle the top with flour. Fold the two outside pieces towards the center creating a trifold. Sprinkle with flour and repeat the process once more, before rolling out into a circle. If your dough is still sticky, you can repeat the process until it is okay to handle.
Once you have your dough rolled into a circle, prepare your baking dish, and add your bottom crust. Repeat the above process to roll out your top crust. Set aside until your filling is prepared.
To Prepare Filling:
Begin preparing filling by adding raw potatoes and diced carrots, with a drizzle of olive oil and some water to a large skillet. Cook over medium heat until carrots and potatoes are tender to the touch.
Add cooked chicken to the mixture, cover, and allow to warm through. If your water has cooked down, you will also want to add another cup of water.
Once the chicken is warmed through, add in corn, peas, and any other smaller vegetables you desire. Add chicken bouillon cubes or powder to your mixture and stir in. Allow your mixture to simmer for about 10 minutes over medium heat. Sprinkle flour or corn starch very thinly across the top of your mixture. Stir in so that no lumps remain. Allow mixture to simmer over low heat until mixture begins to thicken. This typically takes about 10 more minutes.
Pour filling into your prepared pie crust and add your top crust. Seal around the edges by pinching it shut. On top of your pie crust, brush lightly with milk. Bake at 375°F for 15-25 minutes, or until your crust is golden brown. Remember that the baking is to cook your crust, your filling is already cooked. Remove from the oven and allow to sit for a few moments before serving.
How Do I Know When Chicken Pot Pie Is Done?
For this recipe, you will know when your chicken pot pie is done cooking by looking at the crust. If it has begun to turn a lovely golden brown, then it is finished. This recipe allows you to cook the filling on your stovetop before it bakes in the oven so that you will not have to worry about a raw pot pie.
How To Store:
The best way to store a pot pie is in the fridge, in an airtight container, inside a sealable plastic bag, or wrapped securely in plastic wrap. If desired, pot pies may also be frozen in an airtight container for up to three months.
Tips And Tricks:
Crust. Most crust recipes turn to playdough like texture if you handle the dough too much. Thankfully this recipe does not act that way. This butter-based crust will be a bit sticky at first, so will turn out well if you alternate sprinkling it with flour, folding it, and rolling the dough until it is a little easier to pick up and move. One trick I have learned over the years, it that it works best to fold the dough in half or quarters before moving it. I like to sprinkle and rub flour on each side before I fold it.
Milk. Brushing the top of your crust with milk, will help your crust bake and turn a lovely golden brown. If you don’t have milk or are allergic, you may try creating an egg wash and brushing that on instead.
Foil Wrap. As your crust is baking, you may notice that it is getting done on the outer edges faster than the inside. If this is the case for you, try wrapping just the edges of your pie in foil and baking it longer. Doing this will encourage the center to cook and prevent the outside from getting burnt.
Chicken. I recommend using chicken that is already cooked in your pot pie. Besides cooking your own, some great pre-cooked chicken to use is a rotisserie chicken from your grocery store, or canned chicken will also work quite nicely for this recipe. If you are using canned chicken, be sure to drain the liquid before adding it to the filling mixture.
Leftovers. Using leftover meat or vegetables to make these pot pies works well, and completely changes the form. Keep this recipe in mind when you aren’t sure what to do with your holiday leftovers.
When it comes to making a pot pie, there are many different method variations. You could make your pot pies exactly like a banquet, in that each one is an individual serving. Or if you are looking for easier, you could combine it to make one large pie, on a normal-sized pie plate.
Another method variation is to mix things up by using a store-bought pie crust, can of biscuits, can of crescent rolls, or making your own biscuits and rolling it out on top. This leaves you to cook the filling and top it with one of these easier options. I have tried each of these alternative methods over the years, and they all taste good and are time-saving.
Copycat Banquet Chicken Pot Pie Recipe
Details: Makes 2 small individual pies, or one 8×8 pie
2/3 cup cold butter, cubed
¼ cup very cold water
1/8 tsp salt
1 cup all-purpose flour
3 potatoes, cubed
1 onion, diced
1 ½ cup carrots, diced
1 can corn
1 can peas
1/8 cup flour (or corn starch)
2 Tbsp milk
2 ½ cup chicken broth OR:
2 ½ cup water
3 Tbsp chicken broth powder
*Use either the chicken broth or water and chicken broth powder
Preheat oven to 375°F
In a food processor, prepare your crust by combining flour, salt, and cold cubed butter. Pulse until pea sized chunks remain. Pour in cold water and pulse, just until the dough comes together in a ball.
On a floured surface roll out ¼ of the dough. Coat with flour, fold in thirds, flour and roll out again. Repeat process one to two times more. Sprinkle with flour and roll into a circle. Place in the bottom of prepared baking dish. Repeat the above steps to prepare the top layer and set it aside. Repeat the steps once more if preparing two small pies.
In a large skillet drizzle with olive oil and add potatoes and carrots. Add 1 cup water, cover, and cook on medium-high heat until vegetables are tender. Stir occasionally.
Add cooked chicken to the mixture and 1 ½ cup additional water. Cover and allow the chicken to warm through.
Add corn, peas, and chicken broth powder. Stir to combine. Turn your burner’s temperature to low and allow to simmer for about 10 minutes, or until the mixture is warmed through.
Sprinkle a light coating of flour on top of your filling mixture and stir until no lumps remain. Repeat with the rest of your flour. Allow to simmer on low for 5-10 more minutes until mixture thickens. Remove from heat.
Pour your pie filling into your prepared pie crust, and then place the top crust on. Brush the top of your crust with milk. Bake at 375°F for 15-25 minutes, or until the crust is golden brown. Remove from oven and allow to sit for five minutes before serving. Serve and enjoy!
The suggested recipe above contains instructions to use wheat, egg and dairy products. If you have allergic reactions to any of these, please substitute as needed.
This recipe suggests that you cook all the filling contents ahead of time. This eliminates the need for it to be fully baked. If you choose to not fully cook your filling ahead of time, your baking time will need to be adjusted accordingly.
No matter how your meat for this dish, be sure that it is fully cooked before eating it. Eating raw meat can be hazardous for your health.
It is estimated that this recipe will make four individual pie servings. We estimate that the calories contained will be 662 per serving. It is also estimated that each of the four servings contains 33g fat, 82mg cholesterol, 78.5g carbohydrates, and 15.6g protein.
Pot Pie Variations
There are many different variations on how you can make homemade pot pie. A few of the more common suggestions are covered below.
Family sized chicken pot pie
To make this pot pie, you can follow the same instructions above. However, instead of making individual pot pies, you can use a normal 8×8 or 9×9 pie plate and make one large pot pie to share amongst the entire gathering.
Beef pot pie
To make a beef pot pie, you can make it the same as suggested above, with two minor substitutions. Only instead of using chicken, you may use your choice of pre-cooked beef. Also, swap out the chicken broth for beef broth. Otherwise, follow the instructions stated above.
Chicken & Broccoli Pot Pie
To make a chicken and broccoli pot pie, you can prepare it as suggested above, simply add broccoli to your vegetable fillings. You may choose to use only broccoli or use broccoli in addition to other vegetables.
Chicken Pot Pie
To make a chicken pot pie, you would prepare it as stated above.
Salisbury Steak Deep Dish
To make a Salisbury steak pot pie, you will want to prepare it as stated above with a few minor substitutions. Instead of chicken, include your Salisbury steak that has been cooked prior to adding it to your filling. You will also want to use beef broth or beef bouillon cubes instead of chicken.
Turkey Pot Pie
Making turkey pot pie is a fantastic way to use up your leftover turkey! Prepare your pot pie as stated above, only use your cooked turkey meat instead of chicken. If you have any broth left from cooking your turkey, or you can find turkey broth in the store swap this out for your chicken broth. If you are not able to locate turkey broth, you may use chicken broth in its place.
Deep Dish Cheesy Ham & Potato
To make a ham and potato pot pie, you will want to leave out your chicken and chicken broth, and instead use ham and any ham juice you are able to obtain. You will want your vegetable to contain mostly potatoes, but you may include a few carrots and peas if desired. You may also want to add some melty cheese to your filling mixture, such as Velveeta or cheese slices.
Deep Dish Sausage & Gravy
To make a sausage and gravy pot pie, you will want to follow our instructions on how to make biscuits and sausage gravy, then place them inside of the pie crust instructed above. Bake as instructed above.
Apple pie is a delicious alternative to the above pot pie. You will still want to prepare the pie crust as stated above. However, the filling will be quite different. It is still recommended to pre-cook your apple pie filling on the stovetop. In a large skillet, add 3 pounds of apples that have been cut and peeled, and 1 ½ cup water. Cover and allow to cook over medium-low heat until they begin to turn soft, stirring occasionally.
Once they just start to get soft to the touch, turn your burner as low as possible. Add ½ cup brown sugar, 3 Tbsp cinnamon, 1 Tbsp lemon juice, 1 tsp apple pie seasoning, and ¼ cup flour. Stir until no lumps remain and allow to simmer for 5-10 minutes until mixture begins to thicken. Remove from heat and allow to sit for a few minutes. Pour into your prepared pie crust and add the top crust. Sprinkle the top of the crust with 1 ½ Tbsp sugar and bake as instructed above.
Cherry Berry Pie
The easiest way to make a cherry berry pie is to use the above pie crust instructions. If you are looking for an easy method for your cherry pie, you can always use a can of pre-made cherry pie filling. Otherwise, you can pour your desired cherry berry mixture into a deep skillet or saucepan. Add 1 cup water, 1 Tbsp lemon juice, 2 Tbsp corn starch, ¼ tsp salt, and ¾ cup sugar. Allow to simmer until the mixture begins to thicken, stirring frequently. Once thick, pour into your prepared pie crust, and add top crust. Pinch the edges shut, brush with milk. Then sprinkle with an additional 1 ½ Tbsp sugar on top. Bake as instructed above.
To make a peach pie, you will use the instructions for a pie crust above. Then in a saucepan combine six cut peaches, or 3 cans diced peaches, ½ tsp cinnamon, ¼ tsp allspice, 1 ½ tsp lemon juice, ½ cup sugar, ½ cup flour, and a pinch of salt. Stir to combine. Allow mixture to come to a simmer over medium-low heat. Simmer for 5-10 minutes over low heat. Once it begins to thicken, remove it from heat and pour it into your prepared pie crust. Add top crust, and brush with milk. Sprinkle the top of the crust with 1 ½ Tbsp sugar and bake as instructed above.
Turkey Pot Pie Casserole
To make a turkey pot pie casserole, you will prepare as instructed above only use turkey broth in place of chicken broth and replace your cooked chicken with pre-cooked turkey. To make this a casserole, you will want to use a casserole dish instead of a pie plate. Top with the crust, or with biscuits. You can also purchase, biscuits, canned crescent rolls, canned biscuits, or pie crust to use as a topping if desired.
Copycat Banquet Pot Pie In Air Fryer
Instead of cooking your homemade pot pie in the oven, you may also cook it in your air fryer if desired. To cook your pot pie in an air fryer, you will want to decrease the temperature to 325°F, and shorten your cook time to 10 minutes, then cook longer if needed.
Can You Cook a Frozen Banquet Pot Pie in an Air Fryer?
Yes, you sure can. Try cooking it at 325°F for 10 minutes, then 5-minute increments until it reaches a golden-brown color. When you think it is ready, pull it out and slice the center open. If it feels warm in the center, your pie should be done.
Should I thaw frozen Banquet pot pie before Air frying?
There is no need to thaw it out first. Simply place it inside and begin cooking it.
How long do I cook Banquet frozen pie in an air fryer?
Cooking a pot pie in the air fryer will typically take about twenty minutes total to cook completely. Some pot pies may cook faster, and others may take a bit longer.
Can you put aluminum foil in an air fryer?
While foil can go in the air fryer, this does not mean that it should. Using foil in an air fryer can end up not being very good for your health, so you would be better off avoiding this.
Are Banquet pot pies precooked?
When you buy a banquet pot pie from the store, the crust is raw while the filling is generally pre-cooked. To be on the safe side, it is best to thoroughly cook it before eating.
What companies make chicken pot pies?
There are several brands that make pot pies. Some of these include banquet, Stouffers, Marie Callender, and Boston Market.
Is the chicken in frozen pot pies precooked?
Yes, now the chicken in most store-bought pot pies is pre-cooked.
Are frozen pot pies healthy?
Not really. When you buy a pot pie from the store, it is typically mostly made up of crust. The crust is the part of the pie that contains the most calories and fat. Most store-bought pot pies contain very little meat and vegetables.
Banquet Pot Pie
Making your own homemade copycat banquet pot pie is a delicious meal that is full of the ultimate comfort food. Copycat Banquet pot pies can be loaded down with your favorite meat and vegetables and wrapped in a delicious flakey crust. This is the perfect meal for any occasion. Give this recipe a try and let us know what you think about it!
What are your favorite meats and vegetables to include in a pot pie?
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Copycat Banquet Pot Pie
- ⅔ cup cold butter cubed
- ¼ cup very cold water
- ⅛ tsp salt
- 1 cup all-purpose flour
- drizzle olive oil
- 3 medium potatoes cubed
- 1 onion diced
- 1½ cup carrots diced
- 1 can corn
- 1 can peas
- ⅛ cup flour or corn starch
- 2 Tbsp milk
- 2½ cup chicken broth OR *Use either the chicken broth or water and chicken broth powder
- 2½ cup water
- 3 Tbsp chicken broth powder
- Preheat oven to 375°F
- In a food processor, prepare your crust by combining flour, salt, and cold cubed butter. Pulse until pea sized chunks remain. Pour in cold water and pulse, just until the dough comes together in a ball.
- On a floured surface roll out ¼ of the dough. Coat with flour, fold in thirds, flour and roll out again. Repeat process one to two times more. Sprinkle with flour and roll into a circle. Place in the bottom of prepared baking dish. Repeat the above steps to prepare the top layer and set it aside. Repeat the steps once more if preparing two small pies.
- In a large skillet drizzle with olive oil and add potatoes and carrots. Add 1 cup water, cover, and cook on medium-high heat until vegetables are tender. Stir occasionally.
- Add cooked chicken to the mixture and 1 ½ cup additional water. Cover and allow the chicken to warm through.
- Add corn, peas, and chicken broth powder. Stir to combine. Turn your burner’s temperature to low and allow to simmer for about 10 minutes, or until the mixture is warmed through.
- Sprinkle a light coating of flour on top of your filling mixture and stir until no lumps remain. Repeat with the rest of your flour. Allow to simmer on low for 5-10 more minutes until mixture thickens. Remove from heat.
- Pour your pie filling into your prepared pie crust, and then place the top crust on. Brush the top of your crust with milk. Bake at 375°F for 15-25 minutes, or until the crust is golden brown. Remove from oven and allow to sit for five minutes before serving. Serve and enjoy!
This is a recipe I came up with to replicate the real thing.