Homemade Chicken Potpie Recipe

I love pretty much any kind of pie as long as it has a (really) good crust.  I don't want a pretty lattice, or a crumble, I want a full top and bottom pie crust with thick, crimped edges.  The thicker the better. The more the better!  And if I can have pie for dinner, I'm as happy as a clam.

Anyway, did I mention how cold it is here this Memorial Day weekend?  It's freezing! The last thing I want to do is to go outside and barbeque. I'm craving comfort food - the kind you can dig into while wrapped up in a heavy blanket watching tv or reading a good book.  You know, the kind that goes with hot chocolate. And marshmallows.

On days like today, I want Chicken Pot Pie.

Homemade chicken pot pie is super easy and sooooooo much better than anything you can buy in the grocery store. Here's my favorite Chicken Pot Pie recipe....you should make it tonight; your family will love it!

Homemade Chicken Pot Pie Recipe

Preheat oven to 425 degrees


2 c flour
1 tsp salt
2/3 c shortening
4-6 Tbsp very cold water

Sift together the flour and salt.
Cut 1/3 c shortening into the flour mixture and mix with a fork until it resembles course meal.
Cut 1/3 c shortening into the flour mixture and mix with a fork until it is the size of small peas.
Sprinkle the water into the mixture, lifting it into the crust with a fork.
Form the dough into a flattened ball. Cover and refrigerate for 30 minutes.
After 30 minutes, remove from refrigerator, divide in two, and roll each half into a circle large enough to fit your baking dish.

*It is important to NOT overwork the pie dough when mixing or rolling.

Chicken Pot Pie Filling

1 pound of boneless, skinless chicken breast, cubed
1 1/2 c peas
1 1/2 c diced potato (peeled if you like -- I like the skins, so I don't peel)
1/2 c celery
1/2 c carrots
1/2 c butter
1/2 c chopped onion
8 cloves peeled, chopped garlic
1/2 c flour
1/2 tsp salt
1/2 tsp black pepper
2 c chicken broth
1/2 c milk

Place the chicken, peas, potato, carrot and celery in a large sauce pan. Cover with water and boil for about 15 minutes. Remove from stove, drain, and set aside. (*NOTE: the drained chicken water can be substituted for the chicken stock, if needed)

Add the butter, garlic, and onion to a skillet and cook until the onions become translucent and soft.  Add the flour, salt, and pepper. Slowly add the chicken stock and milk to the mixture and simmer until it thickens. Remove from heat and set aside.

Assemble one of the crust circles into the bottom of your baking dish (I like to use a 2 1/2 quart baking dish). 

Add the chicken mixture on top of the bottom crust in your baking dish.  Pour the hot liquid mixture over the chicken. Top with the remaining crust.  Crimp or seal the edges and cut off any excess crust. Be sure to make several slits into the top crust to allow steam to escape.

Bake in a preheated oven at 425 degrees for about 35 minutes. When finished, the top should be golden brown and the filling should be bubbly.

Remove from oven and allow to cool for about 15 minutes before serving.



*In my humble opinion, the crust is the most important part of the pie. A homemade crust is going to be way better than store bought, but if you have to use a store bought crust, I'll forgive you :-)



May 25 2013
Posted in: Recipes

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