Chicken Pot Pie: Homemade, Simple & Delicious
Chief Zoo Keeper has been wanting to have homemade chicken pot pie. I don’t typically like making things that take forever, but the other day I woke up and decided to be a good wife. Don’t worry, I probably won’t stick to it! LOL. I got up at 5:30 and started making these, (it wasn’t planned, just happened), made them, then covered and put them in the fridge to cook another night.Now, on to the recipe!
Chicken Pot Pie
Ingredients:
- 4 medium carrots, thinly sliced
- 5 potatoes, diced small
- 3 tbsp olive oil
- 1 can olives, drained and diced TINY
- 2 medium onions, I quartered my onions then sliced them into about
half the size of fajita strips but you can do them as you wish! - 1-2 cups frozen peas (can use canned also!)
- 1-2 cans green beans (I used one 28 oz can)
- 1-2 cups frozen corn (as much or as little as desired, you could use 1 can
also, drained of course!)
all purpose flour - 3 or so cups of chicken broth
- 2 packaged pie crusts (or you can get a crust recipe over at Tidy Mom, but
took my shortcut, Chief thought it was homemade! 😀 ) - 2 1/2 cups or so of cooked chicken, diced into small pieces (I didn’t measure
my chicken, I just put it in there til I felt like it was enough!)
Directions:
1. Use broth or stock along with a little water to boil potatoes and carrots. Cook over medium-high heat. Reduce heat and simmer until tender. Set aside. DON’T DRAIN!!!
2. Preheat the oven to 450 degrees. Heat oil in skillet and saute onions. When onions are almost done, add in mushrooms. Cook until the onions are translucent. Get a HUGE bowl and mix all ingredients together, including the broth from the potato mixture. Add a little flour at a time until it begins to thicken up slightly. Mix in as much or as little black pepper as you’d like. That’s the only spice I used and it was pretty good!
3. Line bottom of pie crust in pie pan. Fill with mixture. Add top crust. Tuck in the edges to seal it up, just remember you are going to need to cut some air holes in the top, this will keep it from bubbling up and exploding! You can use a cookie cutter, make slices with a knife, or follow the tutorial after this to make your own design! It’s not near as hard as I always assumed it would be!
4. Bake at 450 for 20 or so minutes. Just wait for the top of the crust to turn golden brown. Remember it’s probably going to leak so I would suggest a baking pan underneath to catch drippings! After it’s done, give it a few minutes to rest. Otherwise, you’ll be biting into lava!
Just a tip, these would be great to do a few at a time and take to pot luck dinners or even over to a friend who you know could use it! That way, he/she could thaw them out and bake them! Fresh meal, no work! New Mom’s or even just people who need a break!
1. I used a paint sample, wiped clean of course, and cut out a leaf using my Cricut. If you don’t have a cricut, you could easily trace an image onto one or use a plastic cutting board to make a stencil. Just remember you want something that won’t stick to the pie. You can spray the back of it if you are afraid it will stick!
It’s a great for using up leftovers.
I love chicken pot pie, but I’ve never made it from scratch. Can’t wait to try this recipe.
Making it from scratch takes it to a whole new level! I love having some in the freezer so that my second one can be made on a super busy night!
I going to try making this big fan of pot pies. I like that you can make and freeze the filling.
I hope you’ll come back and let us know how it turns out! Feel free to tag us on social media! I love that freeze the filling thing too! It makes life so much easier, plus you can do the work for two (or more!) all at once, then have easy meals later!
This looks like a delicious recipe to try. I’m not a fan of olives, but everything else sounds great. I like how you made a leaf on the crust.
I have never made a chicken pot pie – just used the store bought frozen ones, which are SO lacking in flavor, but filled with sodium. (Not to mention there’s not a whole lot of chicken in them either, just sauce). Yours looks awesome, so stuffed, and decorated so nicely. I just might give it a go – but there’s no way I’m getting up at 5:30am to do it! I salute you!
Once I made the first one, I’ve never went back! They are fabulous! Plus, you can use leftover chicken or veggies, which is absolutely fabulous! Hope you give it a try (even if not at 5 in the morning, haha).
Wow! That looks awesome and like it’s stuffed to the brim! I have to make a pot pie soon, mine wont be as fancy on top as yours though.
Perfect winter meal!
My husband’s favorite dinner is my chicken pot pie — and I now “cheat” with pillsbury crust. He has no clue, but I get out of the kitchen so much quicker.
I use a cookie cutter (we have dozens) to make my center cutout decoration. My favorite, so far is Tigger! Not sure why, but our Tigger pie was just CUTE!
Ha! I love that you used Tigger!!! Gonna try out using cookie cutters tonight! Thanks for sharing!
Thanks for linking up to Serenity Saturday.
Hope to see you there again tomorrow
Natasha xxx
http://www.serenityyou.blogspot.com
Yum! and so creative to use your Cricut. Thanks for linking up to Scrappy Saturdays. Featuring this tomorrow.
It looks delicious! I’ve made these too but not often, my family will eat them but they don’t love them enough for the amount of work it is.
I save time though by using leftover meat, vegetables or can/frozen vegetables & ready to use pie crust. there’s no cooking really, just heating & mixing if you plan to bake it right away. You don’t need to heat it if you’re going to freeze it.
It’s a great for using up leftovers.