February 6, 2015
You can find The Best Chicken Pot Pie recipe right here!
This is another delicious dish using a basic chicken and broth recipe. Back in the ’60s, frozen chicken pot pie from the grocery was one of my favorites. Back then, there was more meat and lots of vegetables.
I don’t remember my mother ever making a chicken pot pie. Wait, yes I think I do…using one of those cans of biscuits on the top of the filling. Maybe that’s wasn’t the best either.
Make A Hearty Pot Pie
I like mine with lots of vegetables and meat in it. A couple of years ago, or maybe longer, I picked up a couple of pot pies from the grocery. There is hardly anything in them now. Where are the vegetables, the meat, and where did the flavor go? You may as well have a cup of broth and a biscuit.
You won’t feel that way after making this recipe. It is full of flavor, vegetables, and meat. It reminds me of my childhood. This is one of those comfort foods, which my family loves, and I hope you enjoy, too.
Chicken Pot Pie
Begin by making the stewed chicken. Stewed chicken is easy to make! Don’t buy a rotisserie chicken and expect to get the same results. The broth in the stewed chicken is key to a flavorful pot pie.
Stewed Chicken and Broth
Ingredients
- 1 (3 – 5 pound) chicken
- 4 cups water
- 1 onion quartered
- 3 celery tops
- 3 sprigs of fresh parsley
- 1 bay leaf
- 8 – 10 peppercorns
- 2 – 1/2 teaspoons salt
Instructions
Stewed Chicken and Broth
Place chicken in a stockpot, add water and the remaining ingredients. Heat to boiling and turn down to a simmer for 1 – 1 1/2 hours, until the meat is tender and starts to fall off the bone.
Strain the broth and set aside. Pull the chicken from the bones, removing the skin and bones.
* This is my base recipe for chicken pot pie, homemade ‘chicken and noodles’, chicken and dumplings, chicken rice soup, etc. If I have excess broth, I put it in a freezer bag, lay it flat in the freezer, freeze and use it to flavor rice or use in another recipe.
After straining the broth, pour it back into the pot, (reserving chicken) and add:
1 cup small carrots, cut into 1/2″ – 3/4″ pieces
1 cup Yukon Gold potatoes, with skins, cut into 3/4″ pieces
Bring broth and vegetables to a boil and simmer for 12 minutes or until tender.
Remove vegetables to a medium-sized bowl or glass measuring cup.
Measure and return 3 cups of broth to the pot.
In a small bowl combine:
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/8 tsp pepper
Stir in:
- 1/2 cup milk until smooth.
Whisk into broth in the pot and bring to a boil.
Reduce heat and simmer until the sauce is thick. (about 5-8 minutes)
Remove from the heat and stir in the hot broth:
- 1 cup frozen peas
- 1 cup frozen corn
Add the frozen corn and peas. Stir in the corn and peas.
Add the chicken pieces and the cooked carrots and potatoes.
Stir gently.
Preheat oven to 350º
Next, pour the mixture into a 9-inch x 13-inch casserole dish and set it aside as you prepare the pie crust.
***You can use a pie crust mix if you like, but I just stir up my own. It's sooo much better! It is really pretty easy and more convenient. The cake flour in the recipe below makes the crust light and flaky, and my family likes that.
Piecrust for Chicken Pot Pie:
- 1 – 1/2 cups cake flour*
- 1/4 tsp salt
- 1/2 cup shortening
- 1/4 cup cold water
Measure flour and salt into a bowl. Cut in shortening thoroughly. Sprinkle in water, mixing until all flour is moistened and the dough cleans the side of the bowl.
Then, form the dough into a ball. On a lightly floured pastry cloth, roll out the pastry into a rectangle slightly larger than your casserole dish. Gently roll the pastry around your rolling pin and unroll on top of the chicken and vegetable mixture.
Cut, if necessary, and crimp and press to the edge of a casserole dish to seal the edges. This recipe makes just enough to cover the 9 x 13 – inch casserole.
Brush the top of the pastry with 2 tablespoons of melted butter.
Bake at 350º for 35 – 45 minutes until the pastry is golden brown and the mixture is bubbling.
* No cake flour? Not to worry! Check out the recipe below to make your own.
I came across this tip on the internet the other day! How many times have I needed cake flour and had to run to the store or change my plans? Can you believe that it is just this easy? Not to mention the savings…
Cake Flour
1 – 3/4 cups all-purpose flour
1/4 cup cornstarch
Place flour in a medium bowl. Add the cornstarch and whisk together until fully incorporated.
You now have cake flour! Can that be much easier?
Chicken Pot Pie
Ingredients
- 1 Stewed Chicken
- 1 cup small carrots, cut into 1/2" - 3/4" pieces
- 1 cup Yukon Gold potatoes, with skins, cut into 3/4" pieces
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/8 tsp pepper
- 1/2 cup milk
- 1 cup frozen peas
- 1 cup frozen corn
Piecrust:
- 1 - 1/2 cups cake flour
- 1/4 tsp salt
- 1/2 cup shortening
- 1/4 cup cold water
- 2 Tablespoons melted butter for brushing over pastry
Instructions
After straining broth, pour the broth back into the pot, (reserving chicken) and add carrots and Yukon Gold potatoes.
Bring broth and vegetables to a boil and simmer for 12 minutes or until tender.
Remove vegetables to a medium-sized bowl or glass measuring cup.
Measure and return 3 cups of broth to the pot.
In a small bowl combine the flour, 1 teaspoon of salt, and 1/4 teaspoon of pepper.
Stir in the 1/2 cup of milk until smooth.
Whisk into broth in the pot and bring to a boil.
Reduce heat and simmer until the sauce is thick. (about 5-8 minutes)
Remove from the heat and stir the peas and corn into the hot broth.
Add the chicken pieces and the cooked carrots and potatoes.
Stir gently.
Preheat oven to 350º
Pour mixture into a casserole dish and set aside as you prepare the dough.
***You can use a pie crust mix if you like, but I just stir up my own. It is really pretty easy and more convenient. The cake flour in the recipe below makes the crust a little lighter, and my family likes that.
Piecrust:
Measure flour and salt into a bowl. Cut in shortening thoroughly. Sprinkle in water, mixing until all flour is moistened and the dough cleans the side of the bowl.
Form into a ball. On a lightly floured pastry cloth, roll out the pastry into a rectangle slightly larger than your casserole dish. Gently roll the pastry around your rolling pin and unroll on top of the chicken and vegetable mixture.
Cut, if necessary, and crimp and press to the edge of a casserole dish to seal edges.
Brush the top of the pastry with 2 tablespoons of melted butter.
Bake at 350º for 35 - 45 minutes until the pastry is golden brown and the mixture is bubbling.
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