March 13, 2012

Homemade Chicken Pot Pie

Words cannot accurately describe how amazing this pot pie is. It's definitely one of my top five favorite meals of all time. It's my go to recipe for when we have guests over, or we're taking a meal to someone. I mean, come on, who doesn't like pot pie?

Flaky crust.
Colorful veggies.
Tender meat.
Creamy filling.
What more could you ask for?

So, without further ado, I give you:

Homemade Chicken Pot Pie
  • 1 lb chicken breast, cubed
  • 1 cup sliced carrots
  • 2 stalks sliced celery
  • 1 cup frozen (or one can) corn
  • 1 medium red potato, diced
  • 1/3 cup chopped onion
  • 1/3 butter
  • 1/3 cup flour
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp garlic powder
  • 1 1/2 cups chicken broth
  • 2/3 cup milk
  • 2 deep dish unbaked pie crusts

  • Preheat oven to 375.
  • In a saucepan, combine chicken, carrots, celery, corn, and potato. Add chicken broth to cover and boil 13 minutes. Drain, reserving liquid, and set aside.
  • In the saucepan over medium heat, cook onions in butter until soft. Stir in flour, salt, pepper, and onion powder. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick and bubbly. 
  • Place the chicken and veggies into the pie crust. Pour sauce over top. (Sometimes I have a little extra, that doesn't fit.) Cover with the top crust, seal edges, and cut a few small slits in the top to allow steam to escape. 
  • Put the pie on a cookie sheet and bake for 40 - 45 minutes. Cool for 10 minutes before serving.

  • The best pie crust I've tried is Marie Callenders brand. However, when I make this dairy-free I use Pillsbury, because that one is (obviously) dairy-free. I also substitute in coconut milk and Earth Balance butter. Still tasty.
  • I should probably warn you that from start to finish this takes about an hour and a half to make. I know, I know, you probably don't want to put that kind of time in. I assure you, it's worth it. I like to cut my veggies and meat in the morning so come dinnertime I can just throw them in the pot to boil. You can also cook the sauce while the veggies are boiling to save time. Then you just sit around and wait while it bakes. Not hard at all.
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Meg + Taylor said...

Looks soo yummy! And love that you didn't use canned cream of chicken ;) So many bad things it that stuff! I have the missionaries coming over, maybe I can make this?

The Winns said...

That's for sure! We never use cream of ____ canned soup. You should totally make this for the mish- you won't be disappointed. Although if I were you, I might make two pies... Scott, Landon and I can finish 3/4 of one for dinner.

Heather said...

Yum!! I can't wait to make it. I just bought everything to do it, so maybe tomorrow night.

Scott and Becca said...

I'm excited for you Heather! Make sure to share some with Anna. ;)

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