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Chicken Pot Pie

MUM Pot Pie 6

How about a little comfort food for this week’s cold weather? This week’s Frugal Homemade features a hearty and delicious homemade chicken pot pie. My family always loves this recipe, and I hope yours will, too.

Chicken Pot Pie

Preheat oven to 350 degrees. This recipe makes enough for a 7×11″ (2 quart) glass dish.

Pastry Ingredients

For the pastry:
2 cups flour
1/2 teaspoon salt
2/3 cup softened butter (or 2/3 cup shortening)
7 tablespoons cold water, adding more as necessary

Directions

Mix in mixer on medium speed until well mixed. Divide into 2 equal balls. Roll out one of the balls & place in the bottom & up the sides of your dish, just like when making a pie. (You can also use pre-made pie crust if you’d like. ) Prick the crust with a fork several times & bake at 350 degrees for 10 minutes.

In the meantime, you can start making the filling.

Filling ingredients

2-3 chicken breasts, cooked & cut into bite size pieces. (I just boil the chicken until it is cooked through.)
1/4 cup butter
1/3 cup flour
3/4 teaspoon dried sage
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups chicken broth
3/4 cup milk
1/2 cup peas
1/2 cup carrots, chopped
1/2 cup onion, diced

MUM Pot Pie A

Directions

For your filling: Cook chicken breasts & cut into bite size pieces. In a medium saucepan, melt the butter & add the flour. Stir until the flour absorbs the butter. Add the milk & chicken broth, stir until bubbly & it begins to thicken. Add sage, salt & black pepper. (You may want to add more salt and/or pepper, so taste test.) Add peas, carrots, onion & chicken and give it all a good stir. Pour into baked pie crust.

MUM Pot Pie B

Then roll out the remaining dough ball, measuring to fit your dish. Place on top of pot pie, cut slits in top to vent. (I like to use a cookie cutter. 🙂

MUM Pot Pie C

Bake at 350 degrees for about 45 minutes, until the crust begins to brown &  the filling begins to bubble. Let cool for about 10 minutes, eat & enjoy!

Notes

  • You can substitute vegetable broth for chicken broth & vegetarian “chicken” strips for the chicken to make this Veggie Friendly.
  • This can easily be doubled and frozen to reheat on another day.
  • You can make individual pot pies if your family likes their own little pies. 🙂

Easy Print Version

Frugal Homemade- Chicken Pot Pie

Homemade chicken pot pie is the quintessential comfort food
Cuisine Dinner
Total Time 1 hour 10 minutes
Servings 4

Ingredients

  • For the pastry:
  • 2 cups flour
  • 1/2 teaspoon salt
  • 2/3 cup softened butter or 2/3 cup shortening
  • 7 tablespoons cold water adding more as necessary
  • For the filling:
  • 2-3 chicken breasts cooked & cut into bite size pieces. (I boil the chicken until it is cooked through.)
  • 1/4 cup butter
  • 1/3 cup flour
  • 3/4 teaspoon dried sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups chicken broth
  • 3/4 cup milk
  • 1/2 cup peas
  • 1/2 cup carrots chopped
  • 1/2 cup onion diced

Instructions

  • Combine all Pastry ingredients. Mix with a mixer on medium speed until well combined.
  • Divide dough into two equal balls.
  • Roll out on ball to fit bottom of 7x11" dish.
  • Press dough into bottom & up sides of dish.
  • Prick the bottom of the crust with a fork to vent.
  • Bake at 350 degrees for 10 minutes.
  • Next,
  • Cook chicken breasts & cut into bite size pieces
  • In a medium sauce pan, melt the butter & add the flour. Stir until the flour absorbs the butter.
  • Add the milk & chicken broth, stir until bubbly & it begins to thicken.
  • Add sage, salt & black pepper. (You may want to add more salt and/or pepper, so taste test.)
  • Add peas, carrots, onion & chicken and give it all a good stir.
  • Pour into baked pie crust.
  • Roll out remaining dough ball, measuring to fit your dish.
  • Place on top of pot pie, cut slits in top to vent. (I like to use a cookie cutter. 🙂
  • Bake at 350 degrees for about 45 minutes, until the crust begins to brown & the filling begins to bubble.
  • Let cool for about 10 minutes, eat & enjoy!
Recipe Rating




allison

Thursday 8th of January 2015

Hi Jamie, You could substitute marjoram if you have that. If you don't, I just Googled "substitute for sage" and came up with these suggestions: poultry seasoning marjoram rosemary thyme

~allison

Jamie

Thursday 8th of January 2015

Is there anything I could use in place of sage? I'm not a super great cook and I don't have sage. Thanks in advance.

peaches

Thursday 8th of January 2015

If you live near a Whole Foods, you can get sage in bulk. I don't use a lot of sage, and that is what I do when I need it for one recipe.

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