Pot pies are one of the comfort foods that I remember from my childhood but we had the frozen kind back then. Now, I make homemade chicken pot pie knowing that it is not loaded with preservatives, MSG, or sodium. I also like pot pies with a bottom crust, which these have. You can make homemade pies with turkey, beef, chicken, seafood, or just vegetables. For this recipe; however, I used roasted chicken, and you can use homemade or store bought pie crust. Whichever type of crust you use, you will need 4 full pie crusts that will be cut down to fit the individual servings. This recipe makes four 12 oz. pies or two 8×3 in loaf pans. I made a little of each to show how it looks. If you prefer, you can use 2 pie crusts (top & bottom), and make one large pie. Here’s how I made them:
Start by preparing all your ingredients. Remove the meat from one medium roasted chicken skin removed, cut into 1/2 inch pieces until you have 2 cups. I used both white and dark meat. Next, chop one medium onion, 2 stalks of celery with leaves, and defrost 2 cups of frozen mixed vegetables.
Mix 3/4 tablespoon of chicken base with 2 cups of hot water, and set aside.
Measure out 1 level tablespoon of rubbed sage, and 1 teaspoon of Bell’s Seasoning and 1 teaspoon of black pepper. Measure out 4 tablespoons of flour and a 1/2 cup of half & half and set aside. At this point, if you are making your own crust, you can do that and place it in the frig until ready. If using store bought crust, leave it in the frig and go to the next step.
Heat 2 tablespoons of butter in a large nonstick pan or pot.
Add onions, celery, sage, pepper, and Bell’s Seasoning, and sauté over med heat until crisp tender.
When onions and celery are crisp tender, sprinkle the 4 tablespoons of flour over the onions and celery, and mix in well over med heat until well combined.
Once the flour is well absorbed, add the 2 cups of chicken broth and the 1/2 cup of half & half.
Cook until it starts to boil and then add the defrosted mixed vegetables.
Continue at a low boil until mixture is thick and creamy.
Once the mixture is thick and creamy, add the roasted chicken, stir well and remove from heat so not to overcook the chicken.
The mixture should look like this when it is done. At this point, taste to see if you need to add any more salt and pepper to taste. Next, preheat oven to 375 degrees and prepare the containers.
For this recipe I used one 8×3 inch aluminum loaf pan and two 12 oz. individual baking dishes. This recipe can make 4 individual servings or one big pie if you wish.
Roll out and cut or trim your bottom crust to fit the dish and leave an over hang so you can tuck your top crust underneath it.
Next, fill your crust lined baking dishes with the chicken vegetable mixture to just below the edge of the container.
Roll out the top crusts large enough to overlap so that you can tuck it under the bottom crust to keep the filling inside while it bakes and trim if necessary. Cut a hole in the center of each top pie crust to allow steam to escape.
Tuck the top crust under the bottom crust and pinch together and then flute the edges or press with a fork if desired. Place the pies on a foil lined rimmed baking sheet and bake at 375 degrees until golden brown and bubbly about 45 -50 minutes. Rotate the pan in the oven half way through baking for even browning.
Once pies are golden brown and bubbly remove from the oven and allow to rest for 10-15 minutes because they are flaming hot and will be too hot to eat right out of the oven. :>)
This chicken pot pie is worth the effort to make it yourself and enjoy the delicious fruits of your labor. While they do take a little time, they are fun to make and are a great weekend dinner worth every bite when you have the time. Enjoy and happy cooking!
Prep Time: 1 hour Cooking Time: 40-50 min
Difficulty: Moderate Servings: 4-6
Ingredients:
2 pkgs. of ready made crust ea. box should have 2 crusts. Pie crusts will be cut to fit individual containers. One box if you are making 1 large pie. If you make your own, prepare enough pie crust for 4 full pie crusts and roll out and cut to fit if using individual containers.
2 cups roasted chicken meat skin removed, and cut into 1/2 inch pieces.
1 med onion chopped
2 stalks chopped celery w/leaves
2 cups frozen mixed vegetables, defrosted
3/4 tablespoon chicken base dissolved in 2 cups hot water
1/2 cup half & half
1 level teaspoon rubbed sage
1 teaspoon Bell’s Seasoning
1 teaspoon black pepper
2 tablespoons butter
4 tablespoons flour
salt & pepper to taste