Chicken pot is comforting, filling and a fantastic way to use up leftover buts of chicken and bags of partially used frozen vegetables. This pot pie is completely from scratch and is an absolute snap to make. I leave potatoes out of my pot pie, opting instead to serve it over a bad of creamy mashed potatoes and a drizzling of chicken gravy. The cooked pies freeze so well that you might consider making one large one for dinner and several smaller ones for lunched to freeze. I have included instructions on how to do the pocket pies as well near the end of the post.
Classic Chicken Pot Pie Recipe
- 3 cups cooked chicken, chopped into bite-sized pieces
- 1/2 cup frozen peas
- 1/2 cup frozen carrots
- 1/2 cup frozen broccoli florets
- 1/2 cup cauliflower florets
- 1/4 cup grated onion (including the juice)
- 3 cups milk
- 3 teaspoons chicken bouillon or 3 bouillon cubes
- 1 1/2 Tablespoons corn starch dissolved in 1 teaspoon cool water
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 2-9 inch pie crusts (recipe for mine follows)
In a saucepan, heat together the milk, bouillon, salt, pepper, garlic and cornstarch over medium heat stirring constantly. Bring to a boil; reduce heat to simmer and cook for 2- 3 minutes. Put the chicken and vegetables in a large bowl and pour gravy over the top. Let it sit together while you make the pie crust. Roll out 1/2 of the pie crust and fit it into a 9×9 inch baking dish. Pour pot pie filling into the crust. Roll out the other 1/2 of the crust and top the pie, crimping the edges together. Cut slits for steam to escape on the top of the pie and bake at 350 degrees for 40-45 minutes, or until the crust is browned and the filling is bubbly. Serve over creamy mashed potatoes.
Perfect Every Time Pie Crust Recipe
- 2 1/2 cups flour
- 1/4 teaspoon salt
- 1 cup shortening
- 1 egg
- 1 Tablespoon vinegar
- 1/4 cup water
In a bowl, mix together the flour and salt. Cut in the shortening until it looks like coarse meal. Stir together the egg, water and vinegar. Add to the flour mixture and stir to combine. Roll out as needed.
To make pot pie pockets: roll the dough out and cut 6 inch (or larger) circles out of the dough. place filling on one half and fold over. Crimp edges together with a fork and place on a greased baking dish. Bake at 350 degrees for 20-25 minutes. Let cool completely and freeze on a cookie sheet. Place individual pies into freezer bags, label and freeze. Re-heat in the microwave or toaster oven.
