There are bunches and bunches of recipes out there for Homemade Chicken Pot Pie. I have personally probably made 4 or 5 of them myself. One was accidental, like when I made chicken soup and had enough to make chicken pie. Another was a recipe for mini-pies that you put in a special pan for miniature pies or for muffin tops. The recipe came with the pan, but it didn’t taste all that great, according to sources close to home.
This chicken pot pie is adapted from the Magnolia Table cookbook. It makes enough for 12 servings and you bake it in a 9 x 13 pan, or you could put it in a slightly larger pan like I did, just to keep from making a big mess. LOL.
The original recipe only has a top “crust” of canned crescent rolls, which I am sure is delish, but I had 2 pie crust rounds in the freezer that needed to be used. I pressed one into the pan for the bottom crust, but it didn’t quite reach the top of the pan (it probably would have worked in the 9 x 13, but I chose a larger pan, remember?). So with the top crust, I just placed pieces of the second pie round–sort of in a dumpling style. Full disclosure–the crust was falling apart while I was trying to place it on the chicken pie, so I just went with that. It actually turned out really well and I couldn’t have sealed the edges anyway!
Another component in the Homemade Chicken Pot Pie is condensed cream of chicken soup, which I didn’t have in my pantry. Instead, I remembered that Julie had share a recipe on the Thrive Life site for her “Gimme Thrive” Cream of Anything Soup Base. I had been wanting to try this because it uses freeze-dried ingredients (healthy, no preservatives) and I never have cream of anything soups at home unless it’s Cream of Mushroom to make a roast in my Crockpot. So I whisked up a batch and added the required amount to the recipe. FunCheaporFree would be so proud of me for shelf-cooking this meal!
Note: I think adding some Rosemary would be nice and will probably do that next time I make this.
Homemade Chicken Pot Pie
- October 8, 2020
- 12
- Print this
Ingredients
- Pie crust for 2-crust, deep-dish 9-inch pie
- 4 tablespoons butter
- 1/4 cup minced white onion
- 4 medium carrots, peeled and diced (1/4 inch)
- 1/4 cup all-purpose flour
- 8 cups chicken broth
- 2-3 cups condensed cream of chicken soup, undiluted
- 4 cups shredded cooked chicken (rotisserie is great!)
- 1 cup frozen peas
- Kosher salt and black pepper, to taste
Directions
- Step 1
- Preheat oven to 375° F.
- Step 2
- Roll out one crust and place in a 9 x 13 (or larger) baking dish, pressing to fit up the sides. It’s okay if the crust doesn’t go all the way up, unless you want to seal the top crust to the bottom crust.
- Step 3
- In a large soup pot or Dutch oven, melt the butter over medium heat. Add the onion and sauté until tender and translucent, 3-4 minutes. Add carrots and cook until slightly softened. Stir in flour and cook for another minute, stirring and scraping often.
- Step 4
- Whisk in chicken broth until the flour is fully incorporated. Stir in the cream of chicken soup. Increase heat to medium-high and bring mixture to a gentle boil, then simmer for 5 minutes.
- Step 5
- Remove from heat and stir in chicken and peas. Season with the kosher salt and black pepper, to taste. Do not over-salt. Pour mixture into baking dish. You might have too much filling for the dish so just make sure you don’t over-fill.
- Step 6
- Roll out second crust and place over the filling, sealing the edges and cutting vent slits, if your bottom crust came up high enough on the edges. Or simply tear pieces of the crust and gently lay them on top of the filling.
- Step 7
- Bake for about 25-30 minutes, or until crust looks slightly golden. Remove from oven and let rest about 10 minutes before serving.
