TOTAL TIME

1hr 45mins

PREP 1 HR

COOK 45 MINS

This chicken pot pie recipe takes a little time, but it is WELL WORTH IT!! This is an all-time favorite in our family. Great on a cold winter day.

INGREDIENTSNutrition

SERVINGS 6-8UNITS US

• 1cup potato, diced
• 1cup onion, diced
• 1cup celery, diced
• 1cup carrot, diced
• 1⁄3cup melted margarine
• 1⁄2cup all-purpose flour
• 2cups chicken broth
• 1cup half-and-half
• 1teaspoon salt
• 1⁄4teaspoon pepper
• 4cups chicken, cooked and chopped
• 2pie crusts (either store bought or your own recipe)

DIRECTIONS

1. Preheat oven to 400°F.
2. Saute onion, celery, carrots and potatoes in margarine for 10 minutes.
3. Add flour to sauteed mixture, stirring well, cook one minute stirring constantly.
4. Combine broth and half and half.
5. Gradually stir into vegetable mixture.
6. Cook over medium heat stirring constantly until thickened and bubbly.
7. Stir in salt and pepper; add chicken and stir well.
8. Pour into shallow 2 quart casserole dish and top with pie shells.
9. Cut slits to allow steam to escape.
10. Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.
11. Homemade Chicken Pot Pie
12. 
    

TOTAL TIME

50mins

PREP 25 MINS

COOK 25 MINS

By far the best chicken pot pie I have ever tasted.

INGREDIENTSNutrition

SERVINGS8-12YIELD1 pieUNITSUS

• 1roasting chicken
• 3potatoes
• 2carrots
• 8ounces peas
• 6tablespoons butter
• 6tablespoons flour
• 2cups chicken broth
• 1pie crust

• DIRECTIONS

  1. Get a small, whole chicken - a fryer is good.
  2. Put the chicken in a large pot and cover with water. Bring to a boil, reduce heat to medium, cover and cook until the meat falls off the bones.
  3. Take the chicken out of the pot and port the broth through a strainer into a big bowl. (You will use this to make your gravy.).
  4. If you want potato and veggies in your pie, pre-cook them (except frozen veggies - just thaw them or they will be mushy).
  5. Put a pie crust in a pie pan. Lay pieces of chicken on the crust (about 4c of chicken). Put the potatoes and any veggies on top of the chicken.
  6. To make the gravy, melt the butter in a saucepan. Add flour and whisk until smooth. Slowly whisk in chicken broth. Cook over medium high heat until thickened, whisking frequently. Add salt and pepper to taste.
  7. Pour gravy on top of the chicken and veggies. Put on the top crust and crimp the edges and cut a few small vents in the top of the crust.
  8. Bake for 25-30 minutes in a preheated 425 degree oven, until the crust is golden brown.