Homemade Chicken Pot Pie
This homemade chicken pot pie is to die for! A great household hit that will have your family going back for seconds in no time. Nothing beats a warm, comforting slice of pot pie!
This homemade chicken pot pie is to die for! A great household hit that will have your family going back for seconds in no time. Nothing beats a warm, comforting slice of pot pie!
- 1/3 cup butter
- 2/3 cup milk
- 1/3 cup all-purpose flour
- 1/3 cup chopped onion
- 1 cup sliced carrots
- 1/4 tsp black pepper
- 1/2 tsp coarse salt
- 1/2 cup sliced celery
- 1/4 tsp celery seed
- 1 lb boneless skinless chicken chicken breast halves, cubed
- 1/2 cup frozen green peas (or use 16oz bag of frozen carro peas)
- 1 large potato (or 2 small potatoes)
- 32 oz carton chicken stock or broth for boiling (reser
- 2 (9 inch) unbaked pillsbury pie crusts
- Carbohydrate 6.92441792289001 g
- Cholesterol 55.2208635192686 mg
- Fat 9.13651735056131 g
- Fiber 0.708645832371527 g
- Protein 14.5664618638235 g
- Saturated Fat 5.43706435914364 g
- Serving Size 1 1 Serving (228g)
- Sodium 322.567379990641 mg
- Sugar 6.21577209051849 g
- Trans Fat 0.831606228396019 g
- Calories 170 calories
Step-by-step
- In a pot, combine chicken, carrots, peas, potatoes and celery.
- Add the chicken broth and boil for 15 minutes.
- Remove from heat, drain (reserving 1 and 3/4 cup chicken broth for filling) and set aside.
- Place the bottom crust on the pie pan and dab with a fork a few times.
- Place in oven and cook for 5-7 minutes.
- In a large sauce pan, cook onions in butter (over medium heat) until soft and translucent.
- Stir in flour, salt, pepper, and celery seed.
- Next, slowly stir in chicken broth remains and milk.
- Simmer over medium-low heat until thick.
- Remove from heat and combine with the chicken, carrots, peas, and celery mixture.
- Remove pie crust from oven and bump oven down to 375.
- Place the chicken filling in bottom crust.
- Cover with top crust, seal edges, and cut away excess dough.
- Make several small slits in the top to allow steam to escape.
- Bake for 25 to 30 minutes, or until golden brown.
- Cool for 10 minutes before serving.
My Go-To Comfort Food: Homemade Chicken Pot Pie
As a busy working mom, time is always at a premium. Weekends are precious, and I want to spend them connecting with my family, not slaving away in the kitchen. That's why I’ve perfected a few go-to recipes that are both delicious and relatively quick to make. This homemade chicken pot pie is definitely one of them. It’s the epitome of comfort food: warm, savory, and utterly satisfying. The flaky crust, the tender chicken, and the perfectly seasoned vegetables—it's a meal that always brings a smile to everyone's faces. And the best part? It's surprisingly simple to make, even on a busy weeknight.
The aroma alone is enough to transport you back to childhood memories of cozy evenings and family gatherings. It’s the kind of dish that's perfect for a chilly evening, a family dinner, or even a potluck. The beauty of this recipe lies in its adaptability. Feel free to adjust the vegetables according to your preferences or what’s in season. Add some mushrooms, swap out the peas for corn, or throw in some diced potatoes – the possibilities are endless! I often use whatever frozen vegetables I have on hand, making it a wonderfully convenient meal to whip up.
The secret to a truly amazing chicken pot pie lies in the quality of the ingredients. I always opt for fresh, high-quality chicken breast, ensuring the filling is both juicy and flavorful. And while you can certainly use store-bought pie crust to save time, nothing beats the taste and texture of a homemade crust. If you're feeling ambitious, try making your own – it’s more rewarding than you think! But if time is short, store-bought is perfectly acceptable. The most important element, really, is the love you pour into the dish; that's the ingredient that elevates it from good to truly unforgettable.
This recipe is more than just a meal; it's a tradition, a comfort, and a way to show love to those around me. It’s the kind of food that nourishes not just the body, but also the soul. And that, my friends, is priceless. So grab your ingredients, put on some relaxing music, and get ready to create a culinary masterpiece that will become a cherished family favorite.
Beyond the practicality and deliciousness, making this chicken pot pie is a wonderful opportunity to connect with the simpler things in life. The rhythmic chopping of vegetables, the satisfying sizzle of the onions in butter, the gentle simmer of the creamy sauce—these little moments are often overlooked in the rush of daily life. Taking the time to prepare this dish allows me to slow down, appreciate the process, and truly savor the experience. It’s a reminder that even in our busy lives, there’s always room for a little bit of joy, a little bit of comfort, and a whole lot of deliciousness.
I encourage you to make this recipe your own. Experiment with different seasonings, add your favorite herbs, and personalize it to suit your tastes. The beauty of cooking is its adaptability, its capacity to transform simple ingredients into something truly extraordinary. And remember, the most important ingredient is always love. Happy cooking!
Tips and Variations:
- Make it ahead: Assemble the pot pie the day before and bake it the following day. Just cover it tightly with plastic wrap and refrigerate.
- Add some spice: Include a pinch of cayenne pepper or a dash of your favorite hot sauce for a little kick.
- Use different vegetables: Feel free to substitute your favorite vegetables. Mushrooms, zucchini, and bell peppers would all work well.
- Add some cheese: Sprinkle some shredded cheddar or Gruyere cheese on top of the filling before baking for extra flavor and richness.
- Use leftover chicken: This is a great way to use up leftover roasted or grilled chicken.
This chicken pot pie recipe is a keeper – a guaranteed crowd-pleaser that will warm your heart and belly. So, go ahead, give it a try, and let me know how it turns out!
