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Homemade Chicken Pot Pie

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Rating: 5.0/5 (17 votes cast)

 

Chicken Pot Pie

 

 

 

Chicken Pot Pie

 

 

Absolutely the best chicken pot pie you will ever taste. Not only is it delicious, but it’s also an excellent way to use leftover chicken (or turkey), and the kids will be eating all their veggies! Once you taste this pot pie, you will never want to buy store bought again. This is one of my favorite go-to comfort meals. It’s easy to put together, the house smells amazing, and everyone’s excited to sit down to dinner!

 

 

 

 

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Chicken Pot Pie
A hearty chicken pot pie that will be a welcome dinner on a chilly winter day. This is a great dish to use up leftover chicken or veggies. It's very easy to modify a pot pie to suit your personal tastes or to incorporate what you have on hand. The bubbly broth and warm aromas of a classic pot pie make it the ultimate comfort food!
Chicken Pot Pie
Servings
Ingredients
  • 2 medium potatoes, peeled and diced
  • 1 cup diced carrots
  • 1 qt chicken broth (4 cups)
  • 1 cup frozen corn kernels
  • 1/2 cup frozen green peas
  • 1 lb chicken, cubed (this can be leftover chicken, or you can use boneless skinless chicken breasts and cook the with the vegetables)
  • 1/3 cup unsalted butter
  • 1/3 cup diced onion
  • 1/2 cup flour
  • 1/3 cup milk
  • 3/4 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp celery seed
  • 2 pie crusts, unbaked
Servings
Ingredients
  • 2 medium potatoes, peeled and diced
  • 1 cup diced carrots
  • 1 qt chicken broth (4 cups)
  • 1 cup frozen corn kernels
  • 1/2 cup frozen green peas
  • 1 lb chicken, cubed (this can be leftover chicken, or you can use boneless skinless chicken breasts and cook the with the vegetables)
  • 1/3 cup unsalted butter
  • 1/3 cup diced onion
  • 1/2 cup flour
  • 1/3 cup milk
  • 3/4 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp celery seed
  • 2 pie crusts, unbaked
Chicken Pot Pie
Instructions
Preheat oven to 475° F.
  1. Roll out one pie crust and use it to line an 8 cup casserole.
  2. Blind bake at 475° F for 5 to 8 minutes until light golden brown. Set aside.
Turn oven down to 425° F.
  1. In a large saucepan, combine the diced potatoes, carrots, and chicken broth. Bring to a boil; lower heat and simmer until vegetables are almost fork tender.
  2. Add frozen corn, peas, and cubed chicken; bring back to boil, reduce heat and simmer 5 to 10 minutes.
  3. In a separate saucepan, melt butter; add onion and cook until tender and transparent.
  4. Gradually whisk in flour to form a roux; cook for about 1 minute, whisking constantly.
  5. Ladle chicken broth from vegetable mixture and gradually add to the roux, whisking to combine. Continue adding more broth to the roux and whisking until you have a nice gravy. Whisk in the milk, salt, black pepper, and celery seed.
  6. Add the thickened gravy mixture to the pan of cooked chicken and vegetables. Stir well to combine.
  7. Roll out the second pie crust so that it is about 1 inch larger than the casserole.
  8. Fill pastry lined casserole with hot chicken and vegetable mixture. Place top crust over filling. Crimp or flute edges and trim off excess pastry.
  9. Make several slits in top crust to allow steam to vent.
  10. Place the casserole on a baking sheet and bake in preheated 425° F oven for 25 to 30 minutes, until crust is golden brown and the filling is bubbly.
  11. Let set 5 to 10 minutes before serving.

 

 

 

 

 

Chicken Pot Pie, 5.0 out of 5 based on 17 ratings
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