There is nothing more rewarding than making a recipe from scratch! Something about using your hands to create something beautiful and delicious is magical. I think that is why this chicken pot pie recipe is one of my favorite meals to make! I love making it, and my husband enjoys eating it! A win-win! The combination of the flaky crust, comforting taste of chicken, and burst of flavor from the vegetables makes it a must in your family meal line-up! Here’s how to make it:
Ingredients:
- 2 cups shredded chicken
- 1 cup frozen peas & carrots
- 1 cup corn
- 1 large potato, peeled & chopped
- 4 cups (32oz) chicken broth
- 1/3 cup butter
- 1/3 cup onion, diced
- 1/3 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 teaspoon lemon pepper seasoning
- 1/4 teaspoon onion powder
- 2/3 cup milk
- Pie crust (homemade or store bought)
Instructions:
- If you are making your pie crust, start there. If you want to make your crust but don’t have a recipe, check out my pie crust recipe here. Leave the pie dough in the fridge to chill while you make the filling.
- In a large pot, put your chicken, potatoes, peas & carrots, corn, and chicken broth on high heat. Bring to a boil, stir, and let boil for 15 minutes. (You can turn the heat to medium-high at this point).
- While that mixture boils, in a large sauce pan, melt the butter and add the onions. Let the onions cook on medium-low heat until they are fragrant and translucent.
- When the chicken & vegetable mixture is done, turn off the heat, and then strain the chicken broth into a large glass measuring cup, reserving 1 3/4 cup of the broth for later. Strain away the rest of the liquid and add the chicken & vegetables back to the pot and set aside.
- Next, to the onions, add flour, salt, pepper, lemon pepper seasoning, and onion powder. Stir to combine. Then slowly add the milk and reserved chicken broth. Reduce heat to low and let simmer, and stir until thicken. This is called a roux.
- Remove from heat and combine with chicken & vegetable mixture.
- Preheat your oven to 400 degrees F. Get your pie dough out and roll out a large circle. You want it to be about an inch larger than your pie dish.
- Transfer your rolled out dough into your pie dish. I like to use the rolling pin method for this. Poke the bottom with a fork and blind bake for about 5 minutes. In order for the dough to hold its shape, you might want to line the dough with foil and fill with rice or baking beans while it blind bakes.
- While the bottom crust bakes, repeat the rolling out process for your top crust. Once the bottom crust comes out of the oven, remove the foil, and fill with the chicken & roux combination. Change your oven temperature to 375 degrees F.
- Transfer your top crust onto the pie. Trim away any excess dough and crimp the edges. With a knife, cut 3-4 slits in the top so the steam can escape from the pie while cooking.
- Place your pie in the oven and bake for 30-40 minutes, or until the pie is golden-brown on top.
- Let cool for about 10-15 minutes and then slice and serve.
Tips:
- You can use frozen chicken breasts, canned chicken, or rotisserie chicken. I have used all before and the pie turns out great. It just depends on what you have. Frozen chicken takes longer because you have to make sure the chicken is thawed, and then shredded or cut. Canned chicken and rotisserie chicken is nice because you just throw it in (especially if you’ve shredded the rotisserie chicken ahead of time).
- 16 oz bag frozen peas & carrots work great for this recipe. Depending on how many of these vegetables you like in the pie. My husband doesn’t like a lot so I use half the bag.
- Similarly, if you like more or less corn, you can add or take away from the 1 cup suggested. We like more because we get it from my dad’s farm so it is delicious!
- If you want to take your from scratch journey a little further, check out my post on making your own homemade chicken broth! You can use your homemade broth the next time you make this recipe.