The Best Ever Chicken Pot Pie Recipe
Freshly baked chicken pot pie, nicely browned & ready to eat!
One of my favorite recipes
The recipe I'm sharing here is one of my favorites. I have loved chicken pot pie since childhood; I grew up eating the frozen kind as a kind of special treat.
Frozen pot pie as a treat? Hmmm...that doesn't sound right, does it?
However, I grew up on a farm and my mother grew almost everything we ate...and I do mean everything...even the chickens. We rarely ate any type of convenience food. We ate strictly organic farm to table food, like the hipsters do now. Only then we merely called it food.
We had raw milk from our cow, corn straight from the stalk, radishes pulled fresh from the dirt, tomatoes off the vine. I would call that paradise now. But when I was a little girl, I craved the more exotic frozen crap from the grocery store sometimes.
When my Daddy sometimes hauled cattle for sale at an auction on Thursdays he didn't return until well after suppertime. On those nights my Mama would bake frozen pot pies for us. Daddy didn't eat that kind of stuff, so it was a treat just for the two of us.
She baked the pies and we ate them in the living room while we watched That Girl starring Marlo Thomas. Good memories and pretty good frozen pies.
Choosing my own recipe
When I grew up I tried to re-create those special times with my Mama. I bought frozen pot pies many times and baked them for myself and my kids.
However as time passed, the quality of the pies seemed to diminish. The little lumps of chicken didn't seem quite right to me. The higher quality pies were out of my price range since I am a frugal cook who likes to get at least three meals from one chicken!
So I started experimenting with recipes. I tried chicken mixed with cream of chicken soup and mixed vegetables and topped with various types of biscuits. I tried the same concoction topped with pie crust. I tried making my own crusts and using pie crust mixes.
None on my experiments ever quite matched my memory of the pies shared with Mama. I finally discovered that it was the sauce that wasn't quite right and that it did indeed need a flaky crust on top and bottom.
So I searched for a recipe that had the "just right" sauce. This is it...
Just the right ingredients
Five Star Recipe
This is a 2 Crust recipe
Prep & cook time
- 1/3 cup butter
- 1/3 cup all purpose flour
- 1/3 cup onion, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 3/4 cups chicken broth
- 2/3 cup milk
- 2 1/2 to 3 cups cooked chicken, chopped
- 1 box or 1 10oz. pkg. frozen peas and carrots
- 1 15 oz. pkg. refrigerated pie crusts, softened as directed on package
- *Use a deep pie pan or a 9x13 casserole dish to bake this. You want the bottom crust to line the sides of the pan, so if you use a 9x13 pan, you will need to roll your bottom piecrust into a 13 inch square. Your top crust will need to be rolled into an 11 inch square. If using a round deep dish pie pan, you can roll or stretch the pre-prepared crust to cover the side of the dish to the rim.
Instructions for pie filling
To prepare chicken mixture:
- In medium sized saucepan, melt butter over medium heat.
- Stir in flour, onion, salt and pepper.
- Cook, stirring constantly, until mixture is bubbly; remove from heat.
- Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
- Stir in chicken and peas and carrots; remove from heat.
Add peas & carrots.
To prepare Crust:
- Roll 1 pie crust into 13-inch square or, if using a deep pie pan, stretch crust to cover the bottom and sides to rim of pan. Ease crust into ungreased baking dish.
- Pour chicken mixture into crust-lined dish.
- Roll remaining pie crust into 11-inch square
- Place square over chicken mixture.
- Turn edges of pie crust under; flute edge.
Bake at 425 degrees about 35 minutes or until golden brown.