Real Recipes From Real Home Cooks ®

chicken pot pie

Recipe by
Deb Crane
Eagle, WI

Play with your food! We decided to make a Chicken pot pie that made a statement. That would be both tasty and a conversation starter for a dinner party with friends. We accomplished both.

yield 12 -14
prep time 1 Hr 30 Min
cook time 1 Hr 15 Min
method Bake

Ingredients For chicken pot pie

  • 1
    whole chicken
  • water to almost cover chicken about 5 cups
  • 1
    chicken bullion cube per cup of water
  • 4 Tbsp
  • 1 bag
    mixed vegetables, frozen
  • 3/4 c
    all purpose flour
  • 2 tsp
    herbes de provence
  • 2 tsp
    poultry seasoning
  • 1
  • 2
    double pie crust dough (4 total)
  • black pepper to taste

How To Make chicken pot pie

  • 1
    Rinse off chicken and make sure the giblet bag is out. Place in a large stock pot. Add water to almost cover chicken (about 5-6 cups) Add 1 bullion cube (or 1 teaspoon chicken base) to pot. Bring to a boil, cover and simmer until chicken is cooked and tender. (around 40 minutes)
  • 2
    Carefully take chicken out of broth...reserving the broth. Let chicken drain and cool enough to remove meat. Cut chicken meat into bite size pieces. Set chicken meat aside.
  • 3
    Pour 5 cups of reserved broth that chicken was cooking in, aside in a large bowl. In the same stock pot, add butter and melt making sure not to burn it. Add flour and blend constantly until a nice even creamy mixture.Stir over low heat for an additional minute to take out any taste of flour. (this is the roux)
  • 4
    Slowly add reserved 5 cups of chicken stock to roux,stirring constantly until liquid thickens about 8 minutes or so.
  • 5
    Add thawed vegetables, spices to taste and chicken meat. If it seems to be too thin, do not worry, it will continue cooking in the oven.
  • 6
    Preheat oven to 350 degrees.
  • 7
    Take dough and line a casserole dish sprayed with oil,for the bottom crust. Add a second layer to cover. Cut some slits here and there to vent while baking.
  • 8
    Take some foil and make an armature of a chicken head. Gently sculpt the dough around armature and work in head details. Cut feathers and add line details to the feathers. Place over top dough.
  • 9
    Beat one egg and brush the crust and head with egg. Keep head separate from pot pie and place on small baking sheet. This will bake separately from pot pie.
  • 10
    Place in preheated oven at 350 degrees. Bake until golden brown. The head will be done before the pot pie. I didnt time it, but it should be anywhere from 45 minutes to an hour for the pot pie.
  • Here's lookin' at you kid!
    Place head on pot pie. Enjoy the reactions! :)
  • 12
    Optional preparation: You can always used cooked chicken and store bought broth and dough, but you will miss out on just how good it is when made from scratch.

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