The Best Homemade Chicken Pot Pie- My Fave Winter Comfort Food

Today I am linking up with a ‘lilhoohaa for the 20 Days of Chill Writing Challenge! Today’s topic is Fave Winter Comfort Food and mine is for sure my Homemade Chicken Pot Pie. This is the best and warmest comfort food, hands down. Pot Pie is really so perfect for winter, and this recipe is super easy and cuts out any of the processed foods normally found in the store bought versions. This recipe yields 2-3 pies, so it’s a cook once for 3 meal deal! You know I love that!

Recipe below, enjoy all of the wonderful pics of melted butter as you scroll 😉

The Best Homemade Chicken Pot Pie

Ingredients
1-2 rotisserie chickens or chicken breasts (depending on size)
1 large bag each of frozen veggies (carrots, peas, green beans and corn)
1-2 medium potatoes
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup flour
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp celery seed
1/2 tsp garlic powder
2  bullion cubes 
1 3/4 cup chicken broth
1 cup milk
4-6 (9”) unbaked pie crusts (I use half that are pre-loaded into foil tins, and half that are ready to roll out to top the pot pies)

Directions
1. Preheat oven to 425 degrees F.  
2. Add potatoes to a medium sauce pan, just covering them with cold water. Bring to a boil and salt the water, then cook the potatoes for 15 minutes. Drain and chop the potatoes into smaller-then-bite-size pieces.
3. Remove chicken from the bone and remove skin. Chop into smaller-then-bite-size pieces, so you can get a nice bite of chicken and veggies and crust as you eat the pot pie. I’ve made this with both white and dark meat and white meat only, and both are delicious. Use what you prefer!
4. Portion out about half a bag of each of your frozen veggies. You can save the other half for the next time you make this dish!
5. In a saucepan over medium heat, cook onions and celery in butter until soft and translucent. Stir in flour to form a thick paste, or roux, which you will season with the salt, pepper, garlic powder, bullion cubes and celery seed. This will be the main flavor base for the dish, and make the creamy sauce for the pot pie.
6. Slowly add in the chicken broth and milk, stirring to combine.
7. Simmer over medium-low heat until thick. This will only take a few minutes, so keep an eye on your pan to avoid burning the sauce! 
8. Add in your cubed chicken and frozen vegetables to the sauce and stir to combine. 
9. Use the pre-loaded pie crusts in foil tins as your bottom pie crusts.  Pour the ooey gooey chicken goodness mixture into bottom of each pie crust. Cover with top crust, seal edges (feel free to get fancy here) and cut away excess dough. Make several small slits in the top to allow steam to escape, I made a heart shape, awww.
10. Cover the edges of the pot pie with foil and bake for 30- 35 minutes. The top pie crust should be golden brown and the filling should be bubbly hot. Let cool for 10 minutes before serving- you will have to fend off your family!! Enjoy!

**Snap Tip:
My last batch yielded 3 pot pies, the quantity changes based on the amount of chicken I use and the pie shell. Another batch yielded one deep dish pot pie and one regular pot pie. If you feel like half a bag of each veggie is not enough, feel free to use a little more. The ingredients for the sauce should not need to change, only the chicken and veggies, based on what you buy, or what you have on hand.

Adapted from this recipe by Tastes Better From Scratch.

Full Time Mama

I hope you enjoyed this recipe, follow my Main Dish board on Pinterest for more comfort food favorites!

Follow Jamie @ SnapGinger’s board Main Dish on Pinterest.

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