Chicken Pot Pie
This homemade chicken pot pie is comfort food at its finest!
Servings servings
Ingredients
- 2 unbaked pie crusts or double the pie crust recipe here
- 1 pound leftover roasted fauxtisserie chicken chopped into bite-sized pieces
- 12-16 ounce bag of peas and carrots or mixed vegetables thawed
- 1 onion minced
- 2-3 cloves garlic
- 1-2 tablespoons butter
- 5 medium-small red potatoes about 1 pound, diced
- 2 cans cream of chicken soup homemade version below in notes
- ½ teaspoon kosher salt more or less, to taste
- ¼ teaspoon poultry seasoning
- Ground black pepper to taste
Instructions
- Preheat oven to 400°F. Bring a large pot of salted water to a boil. When ready, add potatoes and boil until tender. Meanwhile, heat about butter in a medium skillet. When the butter is bubbly, saute the onion until it's translucent and the garlic is fragrant. Set aside.
- In a medium mixing bowl, combine cream of chicken soup, chicken, vegetables, onion, garlic, potatoes, salt, poultry season, and pepper. Adjust seasonings to taste.
- Place one pie crust on the bottom of a pie plate, transfer the filling to the pie plate, and then top with the other pie crust. Seal and crimp the edges and then cut a few vent holes on top. If desired, brush a beaten egg mixed with 1 tablespoon of water over the crust.
- Place pie plate on a baking sheet and bake for 40-45 minutes or until the crust is golden brown. Remove from oven and allow to stand for a few minutes before serving.
Notes
- Store leftover Chicken Pot Pie in an airtight container in the refrigerator and enjoy within 3-4 days for best results.
- If desired, you can make individual pies in canning jars, ramekins, or other oven safe containers.
- These can be made in individual pie dishes or ramekins--divide the filling mixture evenly among the ramekins and then top with pie crust, cut vent holes, and brush with egg mixture. The baking time is exactly the same.
Homemade Cream of Chicken Soup
1 1/2 cups milk1 1/2 cups chicken broth
3/4 cup flour
1/2 teaspoon poultry seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon parsley
1/8 teaspoon black pepper
1 dash paprika
1/4 teaspoon salt Heat chicken broth and half of the milk (3/4 cup) in a small sauce pan on the stove top until lightly simmering. As mixture is heating, whisk together remaining milk with flour and all seasonings. Add this mixture to the pot and stir together. Heat at a low simmer until thickened. 3-4 minutes. This makes enough to replace both cans of soup called for in the recipe.
Nutrition
Calories: 432kcal, Carbohydrates: 42g, Protein: 24g, Fat: 19g, Saturated Fat: 6g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 8g, Trans Fat: 0.1g, Cholesterol: 60mg, Sodium: 1097mg, Potassium: 592mg, Fiber: 4g, Sugar: 1g, Vitamin A: 4235IU, Vitamin C: 17mg, Calcium: 51mg, Iron: 3mg
Calories: 432kcal
Cost: $10
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