Chicken Pot Pie

How about a little comfort food for this week’s cold weather? This week’s Frugal Homemade features a hearty and delicious homemade chicken pot pie. My family always loves this recipe, and I hope yours will, too.

Chicken Pot Pie

Preheat oven to 350 degrees. This recipe makes enough for a 7×11″ (2 quart) glass dish.

Pastry Ingredients

For the pastry:
2 cups flour
1/2 teaspoon salt
2/3 cup softened butter (or 2/3 cup shortening)
7 tablespoons cold water, adding more as necessary

Directions

Mix in mixer on medium speed until well mixed. Divide into 2 equal balls. Roll out one of the balls & place in the bottom & up the sides of your dish, just like when making a pie. (You can also use pre-made pie crust if you’d like. ) Prick the crust with a fork several times & bake at 350 degrees for 10 minutes.

In the meantime, you can start making the filling.

Filling ingredients

2-3 chicken breasts, cooked & cut into bite size pieces. (I just boil the chicken until it is cooked through.)
1/4 cup butter
1/3 cup flour
3/4 teaspoon dried sage
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups chicken broth
3/4 cup milk
1/2 cup peas
1/2 cup carrots, chopped
1/2 cup onion, diced

Directions

For your filling: Cook chicken breasts & cut into bite size pieces. In a medium saucepan, melt the butter & add the flour. Stir until the flour absorbs the butter. Add the milk & chicken broth, stir until bubbly & it begins to thicken. Add sage, salt & black pepper. (You may want to add more salt and/or pepper, so taste test.) Add peas, carrots, onion & chicken and give it all a good stir. Pour into baked pie crust.

Then roll out the remaining dough ball, measuring to fit your dish. Place on top of pot pie, cut slits in top to vent. (I like to use a cookie cutter. 🙂

Bake at 350 degrees for about 45 minutes, until the crust begins to brown &  the filling begins to bubble. Let cool for about 10 minutes, eat & enjoy!

Notes

• You can substitute vegetable broth for chicken broth & vegetarian “chicken” strips for the chicken to make this Veggie Friendly.
• This can easily be doubled and frozen to reheat on another day.
• You can make individual pot pies if your family likes their own little pies. 🙂

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Frugal Homemade- Chicken Pot Pie

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Homemade chicken pot pie is the quintessential comfort food

Cuisine Dinner

Total Time 1 hour hour 10 minutes minutes

Servings 4

Author Rachel Singer

Ingredients

• For the pastry:
• 2 cups flour
• 1/2 teaspoon salt
• 2/3 cup softened butter or 2/3 cup shortening
• 7 tablespoons cold water adding more as necessary
• For the filling:
• 2-3 chicken breasts cooked & cut into bite size pieces. (I boil the chicken until it is cooked through.)
• 1/4 cup butter
• 1/3 cup flour
• 3/4 teaspoon dried sage
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups chicken broth
• 3/4 cup milk
• 1/2 cup peas
• 1/2 cup carrots chopped
• 1/2 cup onion diced

Instructions

• Combine all Pastry ingredients. Mix with a mixer on medium speed until well combined.
• Divide dough into two equal balls.
• Roll out on ball to fit bottom of 7x11" dish.
• Press dough into bottom & up sides of dish.
• Prick the bottom of the crust with a fork to vent.
• Bake at 350 degrees for 10 minutes.
• Next,
• Cook chicken breasts & cut into bite size pieces
• In a medium sauce pan, melt the butter & add the flour. Stir until the flour absorbs the butter.
• Add the milk & chicken broth, stir until bubbly & it begins to thicken.
• Add sage, salt & black pepper. (You may want to add more salt and/or pepper, so taste test.)
• Add peas, carrots, onion & chicken and give it all a good stir.
• Pour into baked pie crust.
• Roll out remaining dough ball, measuring to fit your dish.
• Place on top of pot pie, cut slits in top to vent. (I like to use a cookie cutter. 🙂
• Bake at 350 degrees for about 45 minutes, until the crust begins to brown & the filling begins to bubble.
• Let cool for about 10 minutes, eat & enjoy!