Homemade Chicken Pot Pie

Fall is here, days are shorter, cooler and the rain has started. Few things are more comforting on a cold rainy day than some hearty, home cooked food. The rain put a hold on outside projects so my Sunday was now open for an indoor activity. Homemade chicken pot pie fit the bill. Actually, I made the filling 1 day then made the crust and baked the pot pie on day 2.

I had 2 chicken breasts that I browned in a pan the evening before, the remains of a package of chicken breast since that much chicken is always far too much for one meal feeding 2 mouths. The chicken was diced and set aside. All the veggies were also prepped and set aside- potatoes, carrots, celery, mushrooms, onions, parsley, and peas.
In a large pot a couple tablespoons of butter were melted and the onions were added. Crushed garlic, thyme, and salt and pepper were added. A few tablespoons of unbleached flour were added one at a time and mixed well to create a roux which will later thicken the liquid. The mixture was cooked for a few minutes then slowly chicken broth was added to the roux mixing constantly to ensure the flour mixture incorporated smoothly into the liquid.  I used one can of broth then added all of the veggies and chicken then topped off with more liquid. This way, I was sure to have just enough liquid since I was aiming for a thick stew liquid and not a soup. The pot was covered and cooked for an hour or 2.

Buttery, flakey, brown, melt in your mouth pie crust can be so simple. 4 ingredients is all it takes.  I made enough crust for a full size pie and 2 small pies. Here are the measurements I used: 2  ½ cups flour, 1 cup COLD butter, about ½ cup COLD water and a few pinches of salt. The butter should be cubed then added to the flour and salt and cut in until it’s crumbly. I don’t get bent out of shape if some of the larger clumps won’t break down because this is what helps create the flakiness. The cold water is slowly added and mixed. I prefer a fork for most of the mixing. Form the dough into 2 balls and refrigerate for a few hours.

The dough was rolled, the pie pans were filled, the delectable pies baked until golden brown and the house smelled incredible.

About Rhi

Rhi enjoys spending time with her family and working on the homestead. During spring and summer she is often found tending to her garden, and mini-orchard.

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One comment

  1. Can you provide some quantities for the ingredients in the filling? How many veggies?

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