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Dining By Debbie

Homemade Chicken Pot Pie Recipe

 

Chicken Pot Pie 1

I have made so many Chicken Pot Pies in my life. Used the same recipe for years. After thinking about I realized that there were a few things I didn’t like. Without telling Dennis I made it different.

Dennis isn’t very good about change.

In fact it would be safe to say he hates change!

Now when I make Homemade Chicken Pot Pies I make several and freeze the extras. While I’m in the mess it is just as easy to make more. One of my make-ahead meals. So when you see the pictures keep in mind I got 5 chicken pot pies made and 4 of them went in the freezer for  later date. You will need to multiply the recipe to get the same results. I’ve only given you a recipe for one.

After assembling the Homemade Chicken Pot Pies I baked one of them for our dinner. Not reviling my secret to Dennis.

Here is what he said “that is the best Chicken Pot Pie you have ever made”.

So with that said here is the recipe. Tell me what you think. You can always use a pie crust from the store but just let me tell you it is so much better using my Never Fail Pie Crust Recipe. But it’s your choice.

chicken pot pie 01

In a large pot melt butter

chicken pot pie 02

Add onions and cook until translucent.

chicken pot pie 04

Add seasonings and flour stir well to avoid lumps

chicken pot pie 05

Add chicken broth and stir until thickened

chicken pot pie 07

Add cooked potatoes, chicken and mixed vegetables. (you can use fresh and I do sometimes but the family loves these frozen ones. Go figure!)

chicken pot pie 08

Place bottom crust in 9″ or 10″ pie pan. Add enough chicken mixture to fill.

chicken pot pie 09

Roll out top crust and cut slits in the top for the pie to breath.

chicken pot pie 10

Trim the edge and make desired design.

Bake in pre-heated oven at 425 degrees for 10 minutes. Without removing from oven change tempeture to 375 degrees. Cook for 20 more minutes.

chicken pot pie 11

Remove from oven and brush top with melted butter. Bake for 20 to 30 more minutes or until golden brown.

Chicken Pot Pie 2

Remove from oven and let sit for 10 minutes before serving.

Homemade Chicken Pot Pie Recipe

Serves 6-8
Prep time 45 minutes
Cook time 1 hour
Total time 1 hour, 45 minutes
Meal type Main Dish Recipes
Misc Child Friendly, Freezable, Pre-preparable, Serve Hot
Region American
Website Dining By Debbie

Ingredients

  • 1/2 cup Butter
  • 1/2 cup Chopped Onion
  • 1/2 cup All Purpose Flour
  • 3/4 teaspoons Salt
  • 1/4 teaspoon Lawery's Season Salt
  • 1/4 teaspoon Black Pepper
  • 3 cups Chicken Broth
  • 2 cups Potatoes (Cooked and cubed)
  • 1 cup Mixed Vegetables (Frozen)
  • 2 cups Chicken (cooked and cut up)
  • 1 Pie Crust Recipe (or purchased refrigerator pie crust)

Directions

Step 1
Add butter to large skillet or pan. Cooking on medium heat.
Step 2
When Butter is melted add chopped onions. Cook until translucent.
Step 3
Add seasonings and stir well.
Step 4
Add flour while stirring to eliminate any lumps. Cook until smooth.
Step 5
Add chicken broth to mixture stirring constantly until thick.
Step 6
Add cooked potatoes and mixed vegetables. Stir in.
Step 7
Add cooked chicken and let cool while you put together pie crust. I use my Never Fail Pie Crust recipe.
Step 8
Roll out the bottom pie crust and put in 9 or 10 inch pie pan. Add filling. Your pie crust will be hanging over the edge. That's all right because you will trim after putting the top crust on.
Step 9
Roll out your top crust and place over chicken mixture. Cut slits in top.
Step 10
Trim and flute edges. Bake at 425 degrees for 10 minutes and then turn oven to 375 degrees.
Step 11
Bake 20 minutes. Remove from oven and brush with melted butter. Return to oven.
Step 12
Bake another 20 to 30 minutes until golden brown. Let sit for 10 minutes and serve.

Never Fail Pie Crust

Website Can't Be Me

Ingredients

  • 1 1/2 cup Flour
  • 1/2 cup Shortening (Plus 2 TBS.)
  • 1/4 teaspoon Salt
  • 1/2 Large Beaten Egg (or 1 1/2 TBS.)
  • 2 tablespoons Ice Cold Water (Plus 1 1/2 Tsp.)
  • 1 1/2 teaspoon White Vinegar

Directions

Step 1
Mix together the flour, salt and shortening using a pastry blender or your hands until it has the texture of oatmeal. Set aside.
Step 2
In a separate bowl mix together the egg, water and vinegar.
Step 3
Add egg mixture. Stir in with fork until well mixed. Sprinkle a little flour on pastry cloth. Roll out half of mixture for 1/ 9” pie crust. Fold in half and place in pie pan.
Step 4
If this is a single crust pie trim around the edge leaving a little to pinch for a nice finish. I prefer to poke breathing holes with a fork through the crust. Put in fridge for 1 hour. Next place in an oven at 400 degrees for 8 to 10 minutes. Be careful to watch it will burn easily. Remove , let cool and add your favorite pie filling.
Step 5
For a double crust pie I have put a Rhubarb filling but you can use anything. I will give the recipe for several pie fillings on other posts. Do not make breathing holes in bottom for the double crust. Place your desired filling in the crust. After doing so roll out the other half of pie dough. Once again fold in half.
Step 6
This time cutting some breathing holes in the top. Place on top of filling. Leaving a little on the edge cut and then pinch edges for nice finish. Put in fridge for 1 hour.
Step 7
Next if it is a sweet filling I will take the other half of beaten egg. Brush on top of pie crust. Sprinkle generous amount of sugar and then bake according to desired pie directions.
If your doing a meat pie forget the egg and sugar.

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