Homemade Chicken Pot Pie
Virginia (Ginger) Dean
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- 4 c
- cooked, coarsely cut up chicken. use whole chicken or 3 to 4 chicken breasts
- 1 1/2 lb
- peeled potatoes, diced (approximately 2 cups)
- 3/4 to 1 lb
- carrots, diced or sliced thin (approximately 1 cup)
- 2 c
- chicken broth from water you cooked the chicken in
- 1 stick
- butter or margarine
- 1/3 c
- self rising flour
- 1 can(s)
- (10 3/4 oz) cream of chicken soup
- 1 can(s)
- (15 oz) english peas, small petite size, (lesueur brand peas is my favorite)
- 1/2 c
- chopped onion, or 1 tablespoon dried onion flakes
- 1/2 tsp
- pepper to taste
- frozen pie crust shells (thawed), or homemade pastry for 2 pie crusts
Tip: Make quick work of carrots by slicing already peeled petite carrots.
(Keep remaining chicken broth in case you need to add some later).
Note: If you prefer, you can saute the fresh onions in a little oil or butter ahead of time, but sauteing is optional.
If you are using dried onion flakes simply add them along with your other vegetables.
Usually there is no need for additional broth. But if your mixture seems too thick, add more chicken broth 1/4 cup at the time. You don't want your mixture to be watery.
Since they make two pies you can eat one now and freeze the other for a later meal. They freeze really well. You can bake and freeze them/ or you can freeze them without the pastry, then add the crust at a later date and bake as directed.
When I bake and freeze them... I thaw them in the refrigerator a full day ahead and then heat them covered with foil in the oven. These are a great "made ahead of time" Sunday dinner.
Another great use of these Chicken Pot Pies...if you need to have some homemade "TV dinners" prepared for your family in case you'll be away. Just leave instructions they can easily follow. The already baked pies can also be reheated in a microwave.