Homemade Chicken Pot Pie
This homemade chicken pot pie recipe is an absolute favorite in our house.
I am still so ecstatic to get this blog site loaded with personal family favorites. I love sharing with family from a far, friends, and NEW mommas that I’m meeting everyday online!
- MOM TRUTH: I used store-bought pie crusts! I go with Pillsbury pie crusts, especially because this is an actual Pillsbury recipe- with our own little addition!
- Cooked, shredded chicken. (I generally boil 1-2 chicken breasts for 30 minutes, then shred)
- 1/3 cup of butter
- 1/2 chopped onion
- 1/3 cup of flour
- About 1/2 cup of chopped carrots and 1/2 cup of peas
- 1 potatoes, peeled & chopped
- 1 and 1/2 cups of chicken broth
- 1/2 cup of milk
- Salt & pepper as desired
Chicken Pot Pie Filling
First, set aside your pie crusts for a bit to soften. Set one in the bottom of a pie baking dish.
In a large pot, add butter and chopped onions. Cook for about two minutes on medium-high heat. Add in your flour and mix until a sandy, bubbly consistency. Now slowly pour in milk and chicken broth. KEEP STIRRING. You don’t want the milk to burn! This mixture will become nice and thick in about 5-7 minutes of stirring. Add salt & pepper as desired.
Add the cooked, shredded chicken. I generally have this done earlier on in the day so I can focus on this pie filling at once. (As mentioned earlier, I boil either 1 large breast or 2 small for 30 minutes. Shred right after).
Add in the chopped veggies and stir well. Now, pour into the pie crust evenly! Warning: your kitchen will smell phenomenal. Waiting for this to bake may be difficult! (But WORTH it!)
Remember to take the other pie crust (two come in 1 box), and layer that top crust on top! Use your fingers to press inward against the sides of the bottom crust. Once completely covered, bake for about 50-55 minutes at 400 degrees. You want the crust to appear golden brown!
TIP: Place a flat baking sheet underneath because there will be some spillage in the oven!
TIP: Let the pie REST & COOL at least 15 minutes to thicken.
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