homemade chicken pot pie

How To Make homemade chicken pot pie

• 1

  Boil chicken pieces in salted water, with Better Than Boullion. Drain, reserving broth.
• 2

  Place drained chicken pieces in a stand mixer and run it to shred the chicken. Or if you don’t have a stand mixer, cut it into small pieces.
• 3

  Preheat oven to 400°. Spray cast iron skillet with cooking spray, lightly. Set aside.
• 4

  Make pie crusts using recipe below. It will make 2 crusts. Divide in two, wrap in plastic wrap and chill while you prepare the filling.
• 5

  Heat the broth and add carrots and celery. Cook for about 5 minutes, then add the potatoes. Cook until tender.
• 6

  Add the can of soup, stirring as you add. Make a mixture of a few tbsp flour and 3/4 c. water. Pour in while storing. Mix till smooth and add to broth and veggies. Stir until thick. Then add green peas and shredded chicken. Cook till heated through.
• 7

  Take pie crusts out and roll out till about 1” larger than skillet.
• 8

  Place 1 crust in skillet, fitting it in pan with no bubbles or wrinkles.
• 9

  Add chicken mixture a cup at a time until within about 1/2” from top.
• 10

  Roll out 2nd crust the same way. Place on top of filling and tuck sides under bottom crust. Crimp as desired. Cut slits in the top crust to let steam escape.
• 11

  Brush with beaten egg.
• 12

  Bake in 400° oven for 40-45 minutes or until golden brown.
• 13

  Remove from oven and let sit for 10-15 minutes. Serve warm.
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