Chicken Pot Pie

One of my favorite meals to make during the winter is Chicken Pot Pie. It is such a comfort food and is perfect for cold wintery nights. I love this recipe because the filling is doubled and so you can put a bag of it in the freezer for when you need a quick dinner!

Ingredients (pie filling for 2 pies)

  • 1 cup onion chopped
  • 1 cup celery chopped
  • 1 cup carrot chopped
  • 1/3 cup butter
  • 1/2 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup milk
  • 2 cups chicken cooked, chopped
  • 1 cup peas thawed from frozen
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 4 unbaked pie crusts (for homemade pie crust see below)

Directions

To make pie filling

  1. Saute the first 3 ingredients in butter in a big skillet over medium heat until tender, 5-10 minutes.
  2. Add flour; stir until smooth. Cook 1 minute, stirring constantly.
  3. Add chicken broth and milk; cook, stirring constantly until thickened and bubbly, about 10-15 minutes.
  4. Stir in chicken, peas, salt, and pepper.
  5. Cool before pouring into pie crusts. VERY important! This allows it to thicken a bit more.
  6. At this point you may divide the filling in half and freeze the filling in a labeled freezer safe container/bag. To prepare from frozen, read instructions below.
  7. Freezes very well separately or fully prepared in the crust. Try them both and see which way you prefer! And see instructions below for both.

To assemble your chicken pie

  1. Start by preparing the crusts by rolling them out and place the bottom crusts in the pie plates and set aside the top crusts until ready to cover.
  2. Pour filling mixture into bottom crusts and cover with top crusts.
  3. Fold edges under and crimp.
  4. Poke slits in the top
  5. Preheat oven to 350°F.
  6. Bake assembled pie uncovered, for 30-45 minutes or until crust is golden brown. Let stand 10 minutes before serving.

To prepare from frozen

  1. Remove frozen pie filling from freezer. Allow to thaw completely on the counter.
  2. Prepare pie crusts in the pan and add pie filling to the bottom crust. Then cover with pie crust and continue with instructions above.
  3. (I love this method for when I need to through a meal together super quick. I’ll have the frozen pie crusts and frozen pie filling all ready to use in my freezer)

Homemade pie crusts

This is my favorite recipe for all types of pies. I always like the more “rustic” look when making pie. This recipe makes 2 crusts (a top and bottom). So you would want to double it if you are making 2 chicken pot pies. (recipe from a bountiful kitchen)

Ingredients

  • 2 cups flour all purpose
  • 1 teaspoon salt
  • 1 cup shortening (I like using 1/2 normal Crisco and 1/2 butter flavored Crisco)
  • ½ cup very cold water more may be needed*

Directions

  1. Mix flour and salt.
  2. Cut in shortening with pastry blender or knives using a cutting motion, no stirring, only a short cutting motion to form small pebble like pieces with flour, shortening and salt.
  3. Add 1/2 cup water all at once.
  4. Fold ingredients with fork until flour is absorbed and dough comes together. If needed, add more cold water, a tablespoon or two at a time, until the dough resembles something similar to biscuit dough. It should be damp, but not sticky. Do not add too much water.
  5. Divide dough in half for two pie crusts. The dough should be soft and not sticky. If sticky, roll in a bit of flour.
  6. Flour surface and rolling pin well. I use about 1/4 or more cups of flour on surface and spread in circle. Keep the rolling pin floured.
  7. Flatten dough with hand to make round disc shape.
  8. Roll out from center to about 1/8” thickness. Place the pie plate on top of the dough. The dough should be rolled out approximately 2 1/2 inches past the edge of the pie plate, to allow for the dough to sink into the corner of the pie plate, and also extend over the edge of the plate so an outer crust is easily formed.
  9. Fold dough in half, lift onto pie plate.
  10. Open and shape to pan, make sure to gently press the pastry into the corner of the pie plate.
  11. Cut off excess dough if making a single pie crust. If making a pie to be baked with filling, fill the pie shell, top with crust if desired (if making apple or other fruit pies). Follow pie recipe directions.

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