Homemade Chicken Pot Pie

Homemade Chicken Pot Pie! I have a slight love affair with this recipe… this is comfort food at it’s finest! We’ve all had frozen pot pies growing up, but nothing compares to homemade. My kids jump for joy with this recipe, and could possibly eat a whole pie amongst the four of them. I even had a friend tell me a week  ago, that she always thinks of this recipe, as I brought one over to her house a year or two ago for a get together. She told me that she’s tried to copy it, but hasn’t yet had success. So Angela… I’m posting this one for you!! 🙂 This is also a FABULOUS freezer meal recipe! It makes enough filling for 3 pies! I usually cook 1-2 pies right away and put the rest in the freezer for a quick homemade meal when I don’t feel like cooking. BUT that’s only if I can keep Mr. Jones away from the pot!! This is another recipe that he’ll steal bites from whenever I even THINK of looking in the opposite direction! lol You should have seen his guilty look last night when I caught him stuffing his face!! Maybe next time I should make the filling while he’s at work?? Stinker!! 😉

Homemade Chicken Pot Pie

 

Print

Prep time

60 mins

Cook time

75 mins

Total time

2 hours 15 mins

 

Homemade Chicken Pot Pie

Author: Vixen's Kitchen

Recipe type: Main Course

Cuisine: American

Serves: 3 pies

Ingredients

• 1 Homemade Super Flakey Pie Crust recipe per pie, found HERE
• 1½ sticks, unsalted butter
• 4 cups, white onion, diced
• 1 cup all-purpose flour
• 6 cups homemade chicken broth, (Once again… for the love of God… please don’t use canned! lol Your food will never taste the way it should if you do! If you don’t have homemade… please use “better than bouillon” that’s in the jar)
• ½ tsp. fresh ground pepper
• ½ cup heavy cream
• 6 cups cooked chicken, diced into bite sized pieces (I use a large rotisserie chicken)
• 3½ cups potatoes, peeled, diced and blanched for 2 minutes (I use my bamboo handled skimmer... see link below)
• 2½ cups carrots, peeled, diced and blanched for 2 minutes
• 1 bag frozen peas (Mr. Jones hates peas, so I leave them out)
• ½ cup parsley, chopped
• Salt to taste (depending on what kind of broth you use, really determines how much salt it will need)
• 1 egg beaten with 1 Tbs. water (this is the egg wash)

Instructions

1. Preheat oven to 350 degrees.
2. In a large pot, melt the butter on medium-low. Add the onions and cook until translucent. About 5-10 minutes.
3. Add the flour and stir constantly for 3 minutes.
4. While stirring, slowly pour in the chicken broth. Stir constantly, until the mixture starts to simmer and thickens. About 3-4 minutes.
5. Turn the heat off and stir in the pepper, cream, chicken, potatoes, carrots, and parsley (and peas if you are using them).
6. Season with salt.
7. Place your bottom pie dough into a 9½ inch pie plate. Fill with ⅓ of the pot pie mixture. Cover with the top pie dough, and crimp the edges. Cut a few slits in the top for steam to escape. Brush the crust with the egg wash, and season with sea salt and fresh ground pepper. Bake for 60-75 minutes, or until golden brown and the inside is bubbly. Bon Appétit!

3.2.2802

Ingredients (makes enough filling for 3 pies):

• 1 Homemade Super Flakey Pie Crust recipe per pie, found HERE
• 1 1/2 sticks, unsalted butter
• 4 cups, white onion, diced
• 1 cup all-purpose flour
• 6 cups homemade chicken broth, (Once again… for the love of God… please don’t use canned! lol Your food will never taste the way it should if you do! If you don’t have homemade… please use “better than bouillon” that’s in the jar)
• 1/2 tsp. fresh ground pepper
• 1/2 cup heavy cream
• 6 cups cooked chicken, diced into bite sized pieces (I use a large rotisserie chicken)
• 3 1/2 cups potatoes, peeled, diced and blanched for 2 minutes (I use my bamboo handled skimmer… see link below)
• 2 1/2 cups carrots, peeled, diced and blanched for 2 minutes
• 1 bag frozen peas (Mr. Jones hates peas, so I leave them out)
• 1/2 cup parsley, chopped
• Salt to taste (depending on what kind of broth you use, really determines how much salt it will need)
• 1 egg beaten with 1 Tbs. water (this is the egg wash)

Instructions:

1. Preheat oven to 350 degrees.
2. In a large pot, melt the butter on medium-low. Add the onions and cook until translucent. About 5-10 minutes.
3. Add the flour and stir constantly for 3 minutes.
4. While stirring, slowly pour in the chicken broth. Stir constantly, until the mixture starts to simmer and thickens. About 3-4 minutes.
5. Turn the heat off and stir in the pepper, cream, chicken, potatoes, carrots, and parsley (and peas if you are using them).
6. Season with salt.
7. Place your bottom pie dough into a 9 1/2 inch pie plate. Fill with 1/3 of the pot pie mixture. Cover with the top pie dough, and crimp the edges. Cut a few slits in the top for steam to escape. Brush the crust with the egg wash, and season with sea salt and fresh ground pepper. Bake for 60-75 minutes, or until golden brown and the inside is bubbly. Bon Appétit!

Kitchen tools I used: