Homemade Chicken Pot Pie

Julia Ferguson

By
@judyjellybean

Sure you can make a quick Chicken Pot Pie using already made pie crust, canned soups, vegetables and chicken. Just think about all the salt in those ingredients. I like to make it from scratch. For that very reason, I do not make it often, as it takes the better part of a day to make. So, if you just want to get in the kitchen and whip up something from scratch, that will warm your family from the inside out, give this chicken pot pie a try.

The pie crust recipe is from my Cuisinart Food Processor instruction booklet.


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Comments:

Serves:

4-6

Method:

Bake

Ingredients

1-32 oz
carton chicken broth
3/4 c
diced onion
1 c
diced celery
1 1/2 c
frozen peas
2 c
diced carrots
3 c
diced potatoes
1 pinch
fresh, rosemary leaves
1 pinch
fresh, thyme leaves
1 pinch
fresh, marjarom leaves
1 small
fresh, sage leaf
1/4 tsp
black pepper
salt, to taste (i leave out)
3 c
cooked chicken, diced
2 c
chicken broth
1 c
milk
1/2 tsp
worcestershire sauce
dash(es)
nutmeg
7 Tbsp
butter
7 Tbsp
flour
double crust, pie crust (ingredients and recipe below)

Directions Step-By-Step

1
PIE CRUST RECIPE:
3 C. ALL PURPOSE FLOUR
2 STICKS, VERY COLD UNSALTED BUTTER, CUT IN 1-INCH PIECES
1 TSP. SALT
1/2 C. ICE WATER
BAKING DISH FOR POT PIE

IN FOOD PROCESSOR WITH METAL BLADE, PROCESS FLOUR, BUTTER AND SALT UNTIL MIXTURE IS LIKE COARSE MEAL, ABOUT 8 SECONDS. ADD ICE WATER AND PULSE UNTIL DOUGH BEGINS TO CLUMP TOGETHER. DO NOT LET IT FORM A BALL. PUT DOUGH IN A PLASTIC FOOD STORAGE BAG. WORK THROUGH BAG TO PRESS DOUGH TOGETHER INTO A BALL, THEN FLAT DISC. REFRIGERATE DOUGH FOR AT LEAST 1 HOUR.
ROLL DOUGH ON LIGHTLY FLOURED SURFACE TO 1/8 INCH THICKNESS, TO FIT SIZE OF BAKING DISH. PRESS ROLLED DOUGH INTO PLACE IN BAKING DISH, LEAVING 1-INCH OVERHANG BEYOND EDGE OF BAKING DISH; FILL PIE SHELL WITH FILLING, SET ASIDE.
ROLL TOP CRUST TO 1/8-INCH THICKNESS. PLACE ON TOP OF FILLED PIE PLATE, ADJUSTING TO FIT. TURN EDGES UNDER, CRIMPING EDGES TOGETHER. CUT VENT HOLES IN TOP OF PIE CRUST.

NOTE: SINCE THIS IS A DOUBLE RECIPE I DIVIDED THE DOUGH INTO 2 SEPERATE DISCS, ONE BEING SLIGHTLY LARGER THAN THE OTHER. I USED THE LARGER ONE FOR THE BOTTOM CRUST AND USED THE SMALLER ONE FOR A LATICE TOP.
2
FOR THE POT PIE FILLING:
In large saucepan, place chicken broth, onion, celery, peas, carrots, potatoes. Finely chop rosemary, thyme marjarom and sage leaf. Add chopped herbs, pepper and salt to saucepan. Over med high heat bring vegetables to a simmer. Only cooking until potatoes and carrots are slightly under cooked. Remove vegetables and drain. Reserving broth.
3
If not enough broth to equal 2 cups, add enough water to make 2 cups; add 1 cup milk, worstershire sauce and dash nutmeg; set aside.
4
In same saucepan, melt 7 Tbsp. butter, remove from heat. Stir in 7 Tbsp. flour, until smooth and well mixed. Return saucepan to heat, slowly stir in broth/milk mixture. Stirring frequently, until mixture is thick and smooth.
5
To thickened broth/milk mixture add vegetables and diced chicken, stirring until mixed. Pour mixture into prepared pie crust. Add top crust and seal edges. Bake in 400 degree F. oven until crust is golden and filling is hot and bubbly.

About this Recipe

Main Ingredient: Chicken
Regional Style: American
Other Tag: For Kids