Homemade Chicken Pot Pie



June 08, 2020

This is your all time favorite and classic dish, from scratch, with only real ingredients, Homemade Chicken Pot Pie. It should get it's own separate applause. This was a childhood favorite dish, although, we did not make it homemade most of the time. It always had a cream of chicken soup can or a store-bought crust. Over the years I have perfected this recipe and a few summers ago I won first place in my towns cooking contest for this pot pie! I was so excited about it, the prize was a new crockpot and a spatula.


This Chicken Pot Pie has a flaky pie crust with a creamy homemade filling that is loaded with veggies and bone broth. It's a labor of love worth laboring for. It's versatile so you can add the veggies that you like and if you prefer no crust than in fact leave the crust off and you'll have a delicious chicken pot pie soup! Enjoy this recipe and tag me in your creations!



RECIPE Homemade Chicken Pot Pie


Ingredients

  • 1 ½ c organic shredded chicken

  • 1/2 c carrots chopped

  • 1 small onion diced

  • 2-3 stalks of celery chopped

  • 3/4 c corn

  • 3/4 c peas

  • 1-2 small potatoes cubed

  • 5 Tbsp butter

  • 5 Tbsp all purpose flour

  • 1 ½-2 c chicken stock or broth

  • 1/4 c organic heavy cream of coconut cream

  • ½ tsp salt and more to taste

  • ½ tsp pepper

  • 1 tsp Italian seasoning or any other seasonings you like

  • 1 tsp chives


Pie Crust:

  • 3 cups organic all purpose flour or pastry flour, I did half and half

  • 1 ¼ tsp sea salt

  • 1 stick cold butter (cubed)

  • 3/4 c shortening ( I like the nutiva brand)

  • 3/4 c cold ice water

  • 1 egg for the egg wash-add 1 tsp water to it for the top of the crust before you bake it


Preparation

  1. Start by making your pie crust, it will need to be refrigerated for a few hours before you put it on top of the filling.

  2. Add flour, salt, butter, and shortening to a bowl. Use a pastry cutter to break up the cold butter until it forms small pea size crumbles.

  3. Now add your ice water, add a little at a time. You might need more or less than what I’ve called for but start small. Add the water until the dough starts to come together and form a ball. The less you play with it the flakier the crust becomes

  4. Once it’s formed into a ball divide into two equal parts. Wrap in plastic wrap and store in the fridge for 1-2 hours.

Pot Pie Filling:

  1. When your crust is ready you can start making your filling. Get out an 8 by 8 glass Pyrex pan, this is the size I used but you could also use a 9 by 13 if you want.

  2. Chop all your vegetables first then add your chopped onion and celery to a large saucepan on medium/high heat. Add your butter so it will melt with the veggies.

  3. Once the butter is all melted add 5 tbsp all purpose flour. Mix together until it forms a thick paste. Stir for 2 minutes then add your chicken stock and stir until it thickens.

  4. Add your heavy cream and salt, pepper and any other spices you like. I use Italian seasoning and chives but I have also used rosemary and that’s really good too.

  5. Now add the rest of your veggies, carrots, potatoes, peas, corn or any other veggies you want to throw in there. Now just let it sit on medium heat until the potatoes are almost soft. (About 10 minutes) They don’t have to be completely soft because you will also be putting it in the oven to cook the crust.

  6. When the soup is ready, place in your 8 by 8 pan and let cool for a few minutes while you assemble the crust.

  7. Preheat the oven to 425 degrees. Take out your crust from the fridge and roll out with a rolling pin to the desired thickness that you prefer. Place the crust on top of the soup mix and cut a few holes in the top so that it will be able to breathe in the oven.

  8. Last add your egg wash. Scramble 1 egg in a bowl and add 1 tsp water to it. Brush the top of your crust before putting in the oven.


Tips


*Use organic ingredients when feasible

*The pie crust makes 2 top pie crusts, if you like crust on the top and bottom you can use both of them for that or you can use one for the top and freeze the other one which is what I like to do. You can leave the crust in the fridge for longer than 2 hours it will just be more firm when you take it out. So let it sit at room temperature so you'll be able to roll it out onto the pot pie filling.


*The shortening works better if it’s cold but if you forget to put it in the fridge than it will be fine at room temperature







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