Homestyle Chicken Pot Pie – A Pan full Of Goodness

For as long as I can remember, chicken pot pie has always been one of my favorite meals. My husband and kids absolutely love it. The best part about this delicious pie is how easy it is to make. I even went a step further with this recipe and extended my crust deep down into the dish so that the sides of the pie were covered. You can do this by using two pie crusts instead of just one. Simply line the bottom and side of the pan with the unbaked crusts and then fill with the filling topped by the second unbaked crust.

However, don’t feel that you have to make the chicken pot pie like this. The recipe below come sout perfectly well, too. Enjoy!

Ingredients

1 pound boneless, skinless chicken breasts, cut into ½ inch cubes

½ teaspoon Morton salt

1 cup carrots, sliced

1 cup frozen green peas

½ cup celery, sliced

⅓ cup onion, chopped

⅓ cup Kerrygold butter

⅓ cup Gold Medal flour, unbleached or all-purpose

¼ teaspoon pepper

¼ teaspoon celery seed

1¾ cups College Inn chicken broth

⅔ cup milk

Instructions

Preheat oven to 425 degrees F (220 degrees C.)

In a saucepan, combine the chicken, salt, carrots, peas and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set broth aside.

In a saucepan over medium heat, cook onions in butter until soft and translucent. Stir in the flour, pepper and celery seed. Slowly stir in chicken broth and milk. Stirring constantly with a whisk, simmer over medium-low heat until thickened and bubbly. Remove from heat and add the chicken and vegetables.

Spray a 10 inch square baking dish, or a 9 inch deep dish pie pan, then pour the chicken mixture into the prepared dish.

Roll out the pie crust to fit the top of your baking dish. Place it over the chicken mixture and make several small slits to allow the steam to escape.

Bake in a preheated 425 degree F oven for 25 to 30 minutes, or until crust is golden brown and the filling is bubbly. Cool for approximately 10 minutes before serving.

USE RED NEXT PAGE LINK BELOW.

 NEXT PAGE >>

Quick Tip: You can use this same recipe but with turkey instead if you’d prefer.

  Share:

66 comments

it says to set broth from cooking chicken & veggies aside. I think it’s either or… I was thinking about using some cream soup (celery, broccoli, mushroom, chicken?) instead of broth to make it creamy.

No, no, no. You’ll be much happier with the cream/white sauce than the canned soup and it only takes a few minutes. You can also control the salt in the recipe better if you don’t use canned soup.

Please pay attention to Lorraine. This will be SO MUCH better with the sauce you’d make here. The broth instruction was a little confusing to me, too, but I make a Chicken Pot Pie very similar to this and would never consider using a canned soup. Trust me.

I think you could dispense with the extra broth and just use what you cooked the chicken and vegetables in. You’ll have to drain / strain it to thicken the broth (or at least, that would make it easier), but you could do it, and then you avoid the extra sodium in the broth.

When I make CPP, I use the broth it is cooked in and I use 3 tbsps of flour mixed with some of the broth and stir it into the broth and it makes a thick broth to use. You can use cornstarch if you don’t want to use flour and it works the same.

You can obtain a far richer flavor by sauteing the flour in the butter with the veggies, to make a roux. You also avoid the “raw flour” taste.

Or cook the chicken and vegetables in the College Inn broth instead of water for an even richer flavor. I have done this and I assure you the flavor is much richer for the chicken and the broth. Remember water adds no flavor at all.

I also use the Veg-All recipe on the can.. I just add more chicken than what it says…. it is an easy and delicious recipe , with bottom and top crusts…

This is almost exactly the recipe I use. Once in a while I use a puff pastry sheet for the top layer which the kids really like.

I always add enough reduced salt chicken sachet to your taste straight into the liquid. It is the best whether making beef or chicken soups, stews etc. Even seafood dishes I use chicken bouillon packet.

I always block the ingredients and instructions, then paste into Microsoft Word (my word processing program), then print from there. Easy peasy!! 🙂

Or, you can use print on your computer, bring up the pages that the recipe is on then go into pages and put range (like 2-4 example) then hit print. I find this much easier. If the recipe is only on one page, stay there and put in “current” page” and it will print only that page.

This didn’t taste chicken-y enough for me. Then I decided to use the drippings from a whole chicken that I roasted and made a gravy with it and basically made this recipe but instead of using broth & milk I just used the homemade gravy and it was a lot better. Will be doing it this way from now on.

This is much better when you sauté the veggies in the pan used to cook chicken. Don’t boil anything, will make it bland! I used Fresh zucchini in place of peas. And do add diced garlic when finishing the sauté process. Yum

Love this recipe, so easy and so good! Chicken and Turkey pot pies are my all time favorite comfort food, glad to find a recipe that doesn’t take hours to prepare, THANK YOU!!

Here’s a trick I learned for printing anything you see online. Simply press control (Ctrl) and then P. It will take you to your computers print site. Then you scroll through the print preview to decide which pages you want to print. In this case it would be 2-3.

I would leave out the Peas since I don’t like them and add some chopped cooked potatoes. You could also make this in separate containers and give everyone their own pot pie. Since I don’t like College Broth I would use Swanson Chicken Broth.

I cook the chicken and veggies in the broth, then use that broth for the gravy. Another tip is to use rotisserie chicken from Sam’s Club ($4.95 for a whole cooked chicken) or from WalMart. It’s quicker than cooking your own, and their seasoning is delicious.

I do canning and have my own chicken & broth that is a much richer broth and I know everything in it..lol..so when making this will tweak recipe some and use my own broth..but sounds yummy just be more yummy Plus having a bottom crust and thenusing a puff pastry top is gonna take it over the top..YUMMO!!

I think the author of the recipe used a store bought crust but here is a recipe for homemade:
For the Crust
1 1/4 cups all-purpose flour (spooned and leveled), plus more for work surface
1 teaspoon sugar
1/4 teaspoon fine salt
1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch pieces
3 to 5 tablespoons ice water

Make the crust: In a food processor, pulse together flour, sugar, and salt. Add butter and pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water); do not overmix.
Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, 1 hour or overnight (or freeze, up to 1 month).
On a floured work surface, roll out dough to 1/8-inch thickness. Place dough over dish and fold overhang inward while pinching to crimp edge. Cut vents in dough.

This is a great recipe very similar to mine. But, yes, there is a but. When I am making chicken broth I always use dark meat. You cannot get a rich thick broth with a boneless skinless broth. If you are conserving calories use the boneless skinless or canned, but nothing says homemade like a good hearty broth. On a side note, if you haven’t tried your roux with Ky Kernel Seasoned Flour, you should. It gives it a great flavor. Thanks for sharing the recipe.

Leave a Reply

*