Chicken Pot Pie Recipe
Homemade Chicken Pot Pie – nothing is ever as heavenly.
This recipe comes in two parts: the 2-Crust Pie Pastry and the Winner Winner Chicken Filler.
2 – Crust Pie Pastry Recipe
2 cups Flour (all purpose)
1 tsp Salt
3/4 cup chilled Shortening
4 to 8 tbs cold water
Chicken Pot Pie Filling Ingredients:
1/3 cup butter
1/3 cup chopped onion
1/3 cup Flour (all purpose)
1/2 tsp Salt
1/4 tsp black pepper
1 3/4 cups chicken broth
1/2 cup Milk
2 1/2 cups chopped pre-cooked chicken
2 cups mixed vegetables (fresh, frozen, or canned)
Prepare cooked chicken. I prefer to bake my chicken first. Make enough to have 2 1/2 cups of chopped pre-cooked chicken. I use chicken breasts and season them with a blend of thyme. sage, rosemary, paprika, salt, black pepper. Bake in oven at 350°f until chicken is 170°f with a meat thermometer. This gives the chicken pot pie a nice rosemary roasted chicken flavor.
However, you can prepare your chicken any way you wish, even boil it to get the needed 1 3/4 cups of chicken broth, along with the needed 2 1/2 cups of chicken. But I highly recommend oven roasting it with rosemary seasoning – it makes such a more flavorful pot pie.
I realize this part seems loosely defined, but no matter how you wish to pre-cook your chicken, the end result needed is 2 1/2 cups of pre-cooked chicken.
Chop or shred the pre-cooked chicken into small pieces to make 2 1/2 cups. Set aside.
Prepare pie crust. Chilled 3/4 cup of shortening. I usually filled 3/4 cup of shortening and put it in the freezer for a few minutes, then place it in the refrigerator as I get the rest of the ingredients ready. After 3/4 cup of shortening is chilled, mix 2 cups of all purpose flour and 1 tsp salt with a whisk. Add the 3/4 cup of chilled shortening and cut it into the flour/salt mixture until it is crumbly, with the crumbles about “pea sized.” Add cold water into pastry mixture, 1 tbs at a time until it just clumps together. Clump mixture into two balls, wrap in plastic wrap and put in refrigerator to keep chilled until ready to roll out into pie crusts.
Note: if you have trouble making pastry/pie crusts, you can always use the ready made pastry crusts they sell at the grocery store.
Prepare Chicken Pot Pie Filling. If you haven’t made chicken broth from boiling your chicken, you may use canned or as I tend to do, dissolve 4-5 chicken bullion cubes in 1 3/4 cups of hot water.
In a deep iron skillet or sauce pan, over medium heat, melt 1/3 cup of butter and add 1/3 of chopped onion. Saute’ onions in butter until the onions are softened. Once the chopped onion is softened, Add 1/2 cup of milk and 1 3/4 cups of chicken broth. Slowly mix in (best if using a whisk) 1/3 cup of flour, 1/2 tsp Salt, and 1/4 tsp Black Pepper.
Stir and heat until thickened.
Once thickened, stir in 2 cups of mixed vegetables and 2 1/2 cups of chopped chicken.
Remove from heat and set aside.
Note: if you do not feel like making a pie pastry, you can serve the chicken pot pie filling in top of cooked rice. (optional)
Make Chicken Pot Pie:
First prepare the bottom pie crust. Grease and flour 9 inch pie pan and prepare pastry pie crust. Roll out half of pie crust (1 ball) that you prepared and have chilling in your refrigerator. An easy way to do this to roll out the pie crust on a lightly floured sheet of waxed paper with a sheet of lightly floured wax paper on top. Roll out the pastry into a circle until it is slightly larger than the pie crust and then removed the top piece of wax paper and then flip the pie crust into the pie pan, then remove the bottom piece of lightly floured wax paper (now on top).
Fill pie crust with chicken pot pie filling.
Prepare top pie crust and place on top of filled chicken pot pie, using same method you made the bottom pie crust.
Bake chicken pot pie in oven at 425°f for 30-40 minutes – until pie crust is golden brown.
Serve and enjoy.