This recipe is a compilation of a number of recipes I found online for Chicken Pot Pie, plus one I had in my head. All of them have in common that they are "kind of" homemade... although I find that the more I cook homemade, the more I like it! I generally make my pot pie with just a top crust which saves on a lot of calories, and saves the hassle of making sure the bottom crust doesn't get soggy! The version in my head uses a can of cream soup as the gravy, but now that I've had a homemade gravy version, it's so much more tasty!
INGREDIENTS
- 2-3 cups shredded cooked chicken
- 1 lb bag frozen mixed veggies (carrots, green beans, peas & lima beans)
- 1 cup diced potatoes
- 4 Tbsp. Butter, divided in half
- 1/2 c. finely chopped onion
- 1/2 c. finely chopped celery
- 1/3 c. all-purpose flour
- 3/4 tsp. salt (plus more to taste)
- 1/4 tsp. black pepper
- 1 tsp. crushed garlic (optional)
- 1 1/2 c. chicken broth
- 2/3 c. milk
- 1 9-inch refrigerated pie crust
- Preheat oven to 400 degrees F. Defrost vegetables and drain if needed. In a large bowl, combine chicken and vegetables and set aside.
- In a large skillet, place the potatoes in water and bring to a boil. Reduce heat, cover an simmer for 8-10 minutes until potatoes are tender. Drain, then add to chicken and vegetables.
- Dry the pan, then over medium heat, melt 2 Tbsp of butter and add the garlic, onion and celery. Cook until nicely tender and onions are browned. Add the remaining butter and cook until it melts, then add flour, salt and pepper. Slowly mix in the chicken broth and milk, and stir frequently at a simmer until the mixture thickens. Check the taste to determine if you want to add additional seasoning.
- Pour the gravy mixture over the chicken and vegetables and stir until all is mixed together. Pour mixture into 9-inch pie plate and cover with crust. Pinch the crust around the edges, and poke several holes in it to allow pie to vent.
- Bake for 30-45 minutes until crust is browned, and mixture is bubbling. If edges of pie are brown before pie is ready, cover the edges with foil. Remove and let cook 5-10 minutes before serving.
- A glass pie plate makes it easy to see if the pie is bubbling.
- Pie can be made ahead and frozen. Thaw overnight in refrigerator before baking and cooking time may need to be extended to 1 hour - 75 minutes. (If cooking from refrigerator, a metal pan is recommended.
RECIPE CARD DOWNLOAD
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