Homemade Chicken Pot Pie

This is a wonderful meal.  It is comfort food that soothes your soul.   This dish easily pleases everyone in our family.

I will tell you that this is not a quick and easy dish.  It takes some prep work and lots of dishes.  When I plan on making homemade chicken pot pie I make multiple pies.  I serve one and freeze the others.  Tonight I was making two pies because I was having family over for dinner.

Please note that this recipe is for one pie (even though in a few photos you will see 2 pies).  If you are making multiple pies please adjust the recipe for this….when making two pies double the ingredients.

Here is what you need:  1 pound skinless, boneless chicken breast cut into small pieces, 1 cup sliced carrots,  1 cup sliced celery, 1 cup frozen peas, 1/3 cup butter, 1 diced onion (I put it in the food processor so that the kids don’t pick it out), 1/3 cup flour, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1/4 teaspoon celery salt, 1/2 teaspoon poultry seasoning,   approx 6 cups chicken stock or broth,  2/3 cup milk

2 pie crusts (I will soon link to my recipe!)

Here is what you do:  Preheat oven to 425 degrees F.  Chop your chicken, carrots, and celery and place in a deep pot.  Add peas.  Cover with chicken broth or stock (I use my stash of homemade stock).

Bring to a boil and cook for 15 minutes.

Drain the chicken in veggies while reserving the chicken stock.  I use a colander over another pot.  Set 1 3/4 cup of stock to the side.  I save and freeze the additional!  Place bottom pie crust in pie pan.  Place your chicken veggie mixture into bottom pie crust.

In a saucepan over medium head cook onions in butter until soft.

Stir in flour, salt, pepper, poultry seasoning and celery seed.

A thick roux will form, let this cook for about 2 minutes while stirring.

Slowly stir in milk.  I use a whisk to eliminate clumps.

Then stir in the 1 3/4 cup reserved chicken stock.  Simmer until thick.  Remove from heat.  Slowly pour this mixture over the chicken and veggies in your pie crust until full.  Often I have a little bit of this sauce left over, depending on how full I make my pie crust, so don’t freak out if you have some sauce left over!

Cover with top crust & seal edges.  I brush egg whites on the top of the crust.  I save the egg yolks and use them to make my natural hydrating hair mask to use after dinner!

Make several slits in the top.  Cover edges with foil.  I place my pies on cookie sheets to make it easier to remove them with the foil.   Bake in preheated oven for 30 minutes.  Remove pies & remove foil from edges.

Bake another 15 minute.  Remove from oven & cool 10 minutes before serving.


*I would like to note that if I am planning on freezing additional pies I do NOT cook it.  I freeze it uncooked then thaw it in the refrigerator and bake it the same as the instructions above*

To see more of my recipes please click here.

You may also like:

Creamy Parmesan Pasta

or Creamy Au Gratin Potatoes

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