Best Homemade Chicken Pot Pie Recipes

HOMEMADE CHICKEN POT PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Place 1 pie crust in a 9-inch pie plate. Poke several holes in the bottom of the crust.
• Bake crust in the preheated oven for 5 minutes. Remove and set aside to cool.
• Heat oil in a medium skillet over medium-high heat. Season both sides of chicken breasts with rosemary, parsley, salt, and pepper. Add chicken to the skillet and saute until golden brown, 2 to 4 minutes per side.
• Reduce heat to medium-low and add 2/3 cup chicken broth. Simmer, being careful not to overcook, just until chicken juices run clear, 10 to 15 minutes. Transfer chicken to a plate, allowing it to cool until the juices settle, about 15 minutes. Reserve pan drippings.
• Meanwhile, melt butter in a large skillet over medium heat. Add pan drippings and garlic. Saute until garlic is fragrant, about 30 seconds. Add onion, salt, and pepper and cook until onion is translucent, about 5 minutes. Whisk in flour until mixture thickens.
• Add 1 3/4 cups chicken broth and milk, 1 cup of liquid at a time, whisking constantly. Remove from heat once mixture begins to thicken.
• Cut chicken into bite-sized pieces and mix with thawed vegetables and broth mixture until combined. Pour into the pre-baked pie crust. Cut slits in the remaining pie crust and place it on top of the pie, crimping the edges to seal and decorating them with tongs or a fork, if desired.
• Place pot pie in the oven and bake until crust is golden brown, 30 to 40 minutes. Check edges halfway through baking time and cover them with aluminum foil if they start to brown too much.

BEST HOMEMADE CHICKEN POT PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Melt butter in a large, deep skillet over medium-high heat. Add onion, carrot, celery, salt, and rosemary and cook, stirring often, until onion is translucent, about 5 minutes. Stir in flour and cook for 1 minute.
• Stir in chicken broth and cream and bring to a simmer. Reduce heat and cook, stirring often, until thick and creamy and vegetables have started to soften, about 5 minutes. Stir in chicken, peas, and parsley until well combined. Season with salt and pepper and remove from the heat.
• Place one crust in the bottom of a 9-inch pie plate. Add filling and place second crust on top. Press crusts together to seal around the edges and use fingers to crimp the dough. Cut small slits in the top and transfer to a rimmed baking sheet.
• Bake in the preheated oven until golden and bubbly, about 30 minutes. Tent the edges with foil while baking if they become too brown. Let stand 10 minutes before serving.

HOMEMADE CHICKEN POT PIE

Steps:

• Heat oven to 425°F. Combine flour and salt in large bowl; cut in shortening with pastry blender or fork until mixture resembles coarse crumb. Mix in enough cold water with fork until flour is moistened. Divide dough in half. Shape each half into a ball; flatten slightly. Wrap 1 ball in plastic food wrap; refrigerate.
• Roll out remaining ball of dough on lightly floured surface into 11-inch circle. Fold into quarters. Place dough into ungreased 9-inch pie plate; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan; set aside.
• In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Stir in chicken and mixed vegetables. Remove from heat. Spoon into crust-lined pie plate.
• Roll out refrigerated ball of dough on lightly floured surface into 11-inch circle. Gently fold dough into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edges.
• Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

CHICKEN POT PIE WITH HOMEMADE PUFF PASTRY - ALTON BROWN

Steps:

• In a zip-top bag, combine bread flour, whole wheat flour, salt and butter. Place in freezer for 1 hour.
• Place a 10-12" cast iron skillet over high heat. Add 1 tbsp vegetable oil. When it shimmers, cook chicken pieces (in batches, if necessary to avoid crowding) along with 1 tsp kosher salt. When cooked through but not browned, transfer to a large bowl and set aside.
• Return pan to heat, but reduce to medium. Add another 1 tbsp oil, then add onions, mushrooms, carrots, celery and garlic, as well as 1 1/2 tsp kosher salt, black pepper, dried thyme and dried tarragon. Cook, stirring often, until onions are wilted, about 4 minutes. Add butter. When melted, sprinkle over flour and stir well for 1-2 minutes to cook out the raw-flour taste. Slowly stir in chicken broth and milk. Bring to a simmer and cook 3 minutes until thickened.
• Off heat, return chicken to sauce, along with peas, fresh thyme and fresh tarragon. Place a large flat lid on top of the skillet and set aside.
• Dump the flour-butter mixture onto a clean counter. Using a bench scraper, chop into the mixture until the butter is reduced to the size of peas. Sprinkle ice water over the mixture 1-2 tbsp at a time, then fold in with bench scraper. Once 8-10 tbsp of water is incorporated, and the flour is starting to form clumps, scrape the mixture together into a 4" square pile, and start whacking it with a rolling pin, until it forms a 12x4" rectangle. Fold in thirds and repeat. If the butter starts to feel soft, place a baking sheet (which you previously stored in the freezer) on top, then place ice packs or zip-top bags of ice on the sheet pan, for 5-6 minutes, until it firms up again.
• After 4 repeats of the letter fold above, the last will be a book fold - fold both ends into the center, then fold in half at the resultant seam. Wrap tightly in parchment paper and refrigerate 1 hour.
• Preheat oven to 425°F.
• Set 4 16-ounce souffle dishes or onion soup crocks on a baking sheet. Beat together egg wash and have standing by. Cut dough in half; roll one piece out to about 1/4" thick, using bench flour as necessary to avoid sticking. Find a pot lid a little wider than your dishes and use it to trace out two circles from the dough; repeat with the other piece. Brush each disk with egg wash.
• Fill dishes almost to the top with chicken mixture. Top each with a disk of dough, egg wash side down. Brush the exposed tops with more egg wash. Bake in preheated oven 15 minutes, then rotate pan 180°, lower heat to 400F and cook another 15-20 minutes until tops are deep brown and crispy. Cool on a rack 10-15 minutes before serving.

EASIEST "HOMEMADE" CHICKEN (OR TURKEY) POT PIE EVER!

Steps:

• Preheat oven to 400 degrees and take pie crusts out of the fridge to allow to warm up a bit.
• Saute the chicken in a large, deep skillet with the chopped onion and 2 TB margarine until chicken is no longer pink. Season with 3 dashes poultry seasoning, salt, pepper and 2 dashes garlic salt. While chicken is cooking, peel and chop potatoes. Place potatoes in a microwave-safe bowl with a little bit of water, cover and microwave for 8 minutes.
• When chicken is done, add cans of gravy and worcestershire sauce. Gravy should "bite" just a little bit from the worcestershire sauce, as the flavors will mellow out while baking (worcestershire sauce may have to be adjusted depending on which brand of gravy you use.)
• Add veggies to chicken mixture.
• Unroll one crust and place in the bottom of a 2-quart oven-proof dish. Pour chicken mixture on top, and cover with other crust. Seal & crimp crust and cut for venting.
• Bake at 400 degrees until top is browned, about 20 minutes.

HOMEMADE CHICKEN POT PIE SOUP IN THE INSTANT POT®

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion and butter and cook until transparent, 5 to 7 minutes. Add garlic and cook until fragrant, about 1 minute.
• Add chicken stock, frozen vegetables, chicken, Italian seasoning, salt, and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Combine milk and cornstarch in a small bowl; pour into the soup and stir until incorporated. Turn Instant Pot® to warm and cook until soup has thickened, about 5 minutes.
• Remove chicken and shred with 2 forks. Return meat to the pot, turn off the heat, and mix in heavy cream.

HOMEMADE CHICKEN POT PIE WITH HERBED GRAVY

Steps:

• Slice carrots into thin discs, boil in water until soft.
• Put broccoli into colander, pour hot carrots and water over broccoli. This will steam the broccoli till just tender while draining the carrots. Set aside.
• Cut chicken breast into 1/4" cubes. Saute in oil until no longer pink.
• Put chicken, broccoli and carrots into 8-9" deep dish pie plate and stir to mix up.
• To make gravy, saute onion and garlic in butter. Add flour, stir to mix well.
• Remove from heat, add chicken broth, milk, salt and pepper. Return to medium-high heat, and bring to a boil for about 2 minutes.
• Remove from heat, add rosemary and fat free half and half.
• Pour gravy over vegetables. Carefully put pie crust over top, pinch edges and cut out a couple of round holes in top of crust for ventilation. Gently brush egg beaters (or beaten egg) lightly over entire crust.
• Bake in preheated oven at 450 degrees for 15 minutes. Then turn oven down to 350 degrees and bake another 30 minutes.

OH SO GOOD HOMEMADE CHICKEN POT PIE

Steps:

• 1. place chicken breasts in stock pot cover with water, add chopped celery, sliced carrots, onions cook til chicken is done.. remove chicken place in freezer til cool enought handle cut into pieces.
• 2. add to stock pot chopped potatoes,chicken bouillon,seasonings and frozen mixed vegetables simmer til potatoes are tender.
• 3. melt one stick of butter in pan or electric skillet add flour to make a roux add 3 cups of chicken broth (from the stock pot used to cook chicken)when thicken turn down heat and add chicken, use a slotted spoon remove vegetables and potatoes from stock pot and add to roux add salt and pepper to taste.
• 4. pour into bottom of pie crust sprinkle with alittle shredded parmasean and mild cheddar. Cover with top crust put 4 one inch slits on top of top crust and bake 425 degree oven til golden brown approx 30 minutes

HOMEMADE CHICKEN POT PIE

Steps:

• Get a small, whole chicken - a fryer is good.
• 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.
• 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.).
• If you want potato and veggies in your pie, pre-cook them (except frozen veggies - just thaw them or they will be mushy).
• 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.
• 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.
• 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.
• Bake for 25-30 minutes in a preheated 425 degree oven, until the crust is golden brown.

SEMI-HOMEMADE CHICKEN N RICE POT PIE

Steps:

• 1. 1.) Boil your 2lb Whole Chicken with 1) Bay Leaf, 1) Medium cutup Onion.
• 2. 2.) you can boil your fresh cut-up Carrots and Potatoes, and your celery with your Whole Chicken or you can boil these veggies in a medium sized pot....after they are cooked. (Drain and set aside)
• 3. 3.) Boil and Drain your White Rice and set aside
• 4. 4.) In Large Mixing Bowl add your Family sized Cream of Chicken Soup and add milk a little @ a time to make a semi-smooth consistency...Not to runny ok!
• 5. 5.) Once Chicken is de-boned then add to Cream of of Chicken. Then also add all your drained Veggies to this Mixture, including canned drained canned Peas and Drained White Rice.
• 6. 6.) Salt and Pepper to taste
• 7. 7.) Once you have incorporated all these ingredients with your Cream of Chicken...in a Glass Pie Dish Roll out 1 pkg of your Pillsbury Pie crust on bottom...and once placed dock the pie crust with a fork.
• 8. 8.) Add Mixture into Pie Crust and then Place the other Pie Crust on top and then fold, and crimp sides or however way you want to seal the Pie. then cut slits on top to allow Steam to escape. You may finish off with an Egg Wash. I prefer mine as is.
• 9. 9.) Bake @ 350 for 40-45 Minutes or Until Crust is Golden Brown. **This recipe Yields 2- 9"inch Pies**

HOMEMADE CHICKEN POT PIE

Steps:

• 1. In a large pan (Dutch oven type or at least 5 quarts) cook chicken until tender. Remove to a platter to cool before removing skin and bone. Then cut up with kitchen shears or with a knife. If you prefer you can just shred it by hand.
• 2. Pour chicken broth from the pan (straining if necessary) and save the broth. Add 2 cups of reserved chicken broth back to your pan. Then add potatoes and carrots to this broth. Cook covered until vegetables are tender. This will take approximately 10 minutes to cook. Tip: Make quick work of carrots by slicing already peeled petite carrots. (Keep remaining chicken broth in case you need to add some later).
• 3. Stir in onions and cook for a minute or two. Note: If you prefer, you can saute the fresh onions in a little oil or butter ahead of time, but sauteing is optional. If you are using dried onion flakes simply add them along with your other vegetables.
• 4. Stir in butter, flour, and salt. Gradually stir in English peas and chopped chicken. As you are stirring all of these ingredients together, everything will thicken up nicely. Usually, there is no need for additional broth. But if your mixture seems too thick, add more chicken broth 1/4 cup at the time. You don't want your mixture to be watery.
• 5. Spray 9 inch pie pans with PAM or use butter to grease them. Divide pie mixture evenly among the two pans.
• 6. Top with pie crust. Cut slits in the top and crimp edges.
• 7. Bake in a preheated 400 degree oven long enough to brown the pastry.
• 8. Note: You can also prepare smaller individual pies if you like. Since they make two pies you can eat one now and freeze the other for a later meal. They freeze really well. You can bake and freeze them or you can freeze them without the pastry. Then add the crust at a later date and bake as directed. When I bake and freeze them, I thaw them in the refrigerator a full day ahead and then heat them covered with foil in the oven. These are a great "made ahead of time" Sunday dinner. Another great use of these Chicken Pot Pies... if you need to have some homemade "TV dinners" prepared for your family in case you'll be away. Just leave instructions they can easily follow. The already baked pies can also be reheated in a microwave.

TABBY'S HOMEMADE CHICKEN POT PIE

Steps:

• Preheat oven to 425°F.
• In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Stir occasionally. Remove from heat, drain and set aside.
• In the saucepan over medium heat, cook minced onions in butter until soft. Stir in flour, salt, pepper, and celery seed. Mix chicken broth and milk together. Slowly stir in chicken broth and milk mix. Simmer over medium-low heat until thick. Remove from heat and set aside.
• Put pie crust in glass pie dish (must not be frozen) Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
• Brush pie crust with milk.
• Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

HOMEMADE CHICKEN POT PIE

Steps:

• Boil together the vegetables, potatoes, chicken, and onion.
• Put in a casserole pan.
• Put on top the cans of cream of chicken soup.
• Mix and put on top of the soup the jiffy mix, eggs, and the milk.
• Bake on 350°F for 35-40 minutes.

HOMEMADE CHICKEN POT PIE

Steps:

• Saute potatoes in margarine for 5 minutes in a Dutch oven.
• Add onion, celery and thawed frozen vegetables.
• Saute for another 10 minutes.
• Add flour gradually to the sauteed mixture, stirring constantly for one minute.
• Allow refrigerated pie crust to come to room temperature.
• Meanwhile, combine chicken broth and half and half.
• Gradually stir into the vegetable mixture.
• Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper.
• Add chopped chicken, stirring well.
• Add additional salt and pepper to taste.
• Preheat oven to 400 degrees Fahrenheit.
• Spray a 9 X 13 casserole with nonstick spray.
• Place pie crust on the bottom of the pan to cover, cutting to fit.
• Pour chicken/vegetable mixture over the pie crust.
• Top with the remaining pie crust.
• Cut vents in the top crust.
• Bake for 40 minutes or until crust is golden brown.
• Enjoy!

HOMEMADE CHICKEN POT PIE

Steps:

• Preheat oven to pie crust instructions.
• Cut chicken breast into cubes or small slices. (Whichever you like).
• Cook chicken thoroughly with your choice seasonings.
• Mix up gravy - ONLY USE ENOUGH WATER FOR 2 PACKS so that the gravy has a thicker consistency.
• Mix chicken, gravy, and vegetables (drained) together.
• Spray 9" pie pan with non-stick cooking spray.
• Place bottom dough in the pan.
• Fill with chicken/gravy/veggie mix.
• Put top dough over mix.
• Pinch edges together.
• Make three slices (about 2" long) in top layer to avoid side splitting from boiling.
• Bake until the pie crust is baked thoroughly or to your liking.
• Let cool about 5 minutes before serving! ENJOY! :).

HOMEMADE CHICKEN POT PIE

Steps:

• Heat butter over medium heat until melted.
• Add in celery and onions, cook for several minutes to soften.
• Add flour, continue to cook over medium heat, stirring constantly until smooth and bubbling.
• Add chicken broth and milk, stirring constantly to mix as it thickens. Continue to cook until boiling, still stirring constantly. Once boiling, stir for one more minute.
• Add in chicken and veggies.
• remove from heat and pour into pastry-lined pie plate.
• Place upper crust on top, fluting edges. Cut slits in the top for steam to vent.
• Bake in 425F oven for 30-35 minutes, until crust is golden brown.

HOMEMADE AMISH CHICKEN POT PIE

Steps:

• 1. FOR SOUP BASE: use a 5 quart pot and add chicken cubes, diced carrots, celery, onions and peas.
• 2. cover with chicken broth and add parsley, salt and pepper to taste.
• 3. simmer on medium low until vegetables are tender.
• 4. FOR NOODLES: combine egg, remaining salt, milk and flour, mix well. if dough is to sticky just add a little more water.
• 5. roll dough out on floured covered area to about 1/4 to1/8 inch thick. cut dough into 11/2 inch squares to make noodles.
• 6. slowly put squares into the already made soup mixture and cook for 10 minutes on medium heat until noodles are done. serve warm.

HOMEMADE CHICKEN POT PIE

Steps:

• 1. Preheat oven to 425 degrees F (220 degrees C.)
• 2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
• 3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
• 4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
• 5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

HOMEMADE CHICKEN POT PIE

Steps:

• 1. PIE CRUST RECIPE: 3 C. ALL PURPOSE FLOUR 2 STICKS, VERY COLD UNSALTED BUTTER, CUT IN 1-INCH PIECES 1 TSP. SALT 1/2 C. ICE WATER BAKING DISH FOR POT PIE IN FOOD PROCESSOR WITH METAL BLADE, PROCESS FLOUR, BUTTER AND SALT UNTIL MIXTURE IS LIKE COARSE MEAL, ABOUT 8 SECONDS. ADD ICE WATER AND PULSE UNTIL DOUGH BEGINS TO CLUMP TOGETHER. DO NOT LET IT FORM A BALL. PUT DOUGH IN A PLASTIC FOOD STORAGE BAG. WORK THROUGH BAG TO PRESS DOUGH TOGETHER INTO A BALL, THEN FLAT DISC. REFRIGERATE DOUGH FOR AT LEAST 1 HOUR. ROLL DOUGH ON LIGHTLY FLOURED SURFACE TO 1/8 INCH THICKNESS, TO FIT SIZE OF BAKING DISH. PRESS ROLLED DOUGH INTO PLACE IN BAKING DISH, LEAVING 1-INCH OVERHANG BEYOND EDGE OF BAKING DISH; FILL PIE SHELL WITH FILLING, SET ASIDE. ROLL TOP CRUST TO 1/8-INCH THICKNESS. PLACE ON TOP OF FILLED PIE PLATE, ADJUSTING TO FIT. TURN EDGES UNDER, CRIMPING EDGES TOGETHER. CUT VENT HOLES IN TOP OF PIE CRUST. NOTE: SINCE THIS IS A DOUBLE RECIPE I DIVIDED THE DOUGH INTO 2 SEPERATE DISCS, ONE BEING SLIGHTLY LARGER THAN THE OTHER. I USED THE LARGER ONE FOR THE BOTTOM CRUST AND USED THE SMALLER ONE FOR A LATICE TOP.
• 2. FOR THE POT PIE FILLING: In large saucepan, place chicken broth, onion, celery, peas, carrots, potatoes. Finely chop rosemary, thyme marjarom and sage leaf. Add chopped herbs, pepper and salt to saucepan. Over med high heat bring vegetables to a simmer. Only cooking until potatoes and carrots are slightly under cooked. Remove vegetables and drain. Reserving broth.
• 3. If not enough broth to equal 2 cups, add enough water to make 2 cups; add 1 cup milk, worstershire sauce and dash nutmeg; set aside.
• 4. In same saucepan, melt 7 Tbsp. butter, remove from heat. Stir in 7 Tbsp. flour, until smooth and well mixed. Return saucepan to heat, slowly stir in broth/milk mixture. Stirring frequently, until mixture is thick and smooth.
• 5. To thickened broth/milk mixture add vegetables and diced chicken, stirring until mixed. Pour mixture into prepared pie crust. Add top crust and seal edges. Bake in 400 degree F. oven until crust is golden and filling is hot and bubbly.

HOMEMADE CHICKEN POT PIE

Steps:

• Place the carrots, potatoes and turnip in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until vegetables are tender., Meanwhile, in a small saucepan, melt butter over medium heat. Stir in flour until smooth. Gradually add the broth, thyme, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until slightly thickened., Drain vegetables and place in a large bowl; stir in the white sauce, chicken, peas, mushrooms and onions. Transfer to a greased 2-qt. round baking dish., Place pastry over filling; trim, seal and flute edges. Cut slits in top. Cover and freeze for up to 3 months or bake at 375° for 25-30 minutes or until crust is golden brown and filling is bubbly., To use frozen potpie: Remove from the freezer 30 minutes before baking. Cover edges of crust loosely with foil; place on a baking sheet., Bake at 425° for 30 minutes. Reduce heat to 375°; remove foil. Bake 55-60 minutes longer or until golden brown. Let stand for 10 minutes before cutting.