Homemade Chicken Pot Pie
Virginia (Ginger) Dean
Blue Ribbon Recipe
This homemade chicken pot pie is an old-timey recipe that's comfort food at its finest. We like that it doesn't have a bottom crust. So many times, chicken pot pies end up with a soggy bottom. Inside the filling is super creamy with pops of sweetness from the peas and carrots. It's filled with juicy pieces of chicken. It makes two pies, so plenty to feed a large family. Just like grandma used to make. The Test Kitchen
4 ccooked, coarsely cut up chicken (use whole chicken or 3 to 4 chicken breasts)
1 1/2 lbpeeled potatoes, diced (approximately 2 cups)
3/4 - 1 lbcarrots, diced or sliced thin (approximately 1 cup)
2 cchicken broth from water you cooked the chicken in
1 stickbutter or margarine
1/3 cself-rising flour
1 can(s)cream of chicken soup (10.75 oz)
1 can(s)English peas, small petite size (15 oz) (Lesueur brand peas is my favorite)
1/2 cchopped onion or 1 tablespoon dried onion flakes
·pepper, to taste
2frozen pie crust shells (thawed), or homemade pastry for 2 pie crusts
How to Make Homemade Chicken Pot Pie
- Pour chicken broth from the pan (straining if necessary) and save the broth. Add 2 cups of reserved chicken broth back to your pan. Then add potatoes and carrots to this broth. Cook covered until vegetables are tender. This will take approximately 10 minutes to cook.
Tip: Make quick work of carrots by slicing already peeled petite carrots.
(Keep remaining chicken broth in case you need to add some later).
- Stir in butter, flour, and salt. Gradually stir in English peas and chopped chicken. As you are stirring all of these ingredients together, everything will thicken up nicely. 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.
- Note: You can also prepare smaller individual pies if you like. 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.