The first time I ever made homemade chicken pot pie, I was 22 years old. I was using a Good Housekeeping Cookbook and they didn’t leave out a single detail. Being a new cook, I wanted to be sure to get it right, so I followed the instructions to the letter…. I remember it so vividly, because I thought it would take me an hour or so and ended up taking all afternoon. Plus to add insult to injury, I dirtied up every single dish and bowl and pot in the house. You don’t forget things like that.
It was several years before I tackled making homemade chicken pot pie again! By the time I did, I had enough cooking experience under my belt that I knew the steps without a recipe. That’s what I want share with you today….they EASY way to make homemade chicken pot pie!
I’m happy to say I have made chicken pot pie regularly for years and years and never have I had such an experience again. It’s so simple, when you break it down.….cook chicken, reserve stock to cook vegetables and make white sauce. Top with crust and bake. How hard is that, really? It’s not hard at all and everyone loves chicken pot pie. Being a wife and mother and now grandmother I have always appreciated knowing exactly what I’m feeding my family. No unhealthy fillers or additives…just good cooking.
Begin by cooking your chicken. I used breasts this time, but you can use boneless or even a whole chicken…or whatever parts you have on hand. I coarsley chop an onion and celery to add to the pot.( You want onion and celery to be in large pieces because you are going to want to fish it out after chicken is done) You may even throw in cloves of garlic, if you like. Place chicken and celery, onions in pot and cover with cold water. Season with salt and pepper. Bring to a boil and then reduce the heat to a simmer. Cook until chicken is tender. FYI, never boil chicken, it makes it tough. Always cook at a simmer.
Discard onion and celery from pot. Remove chicken and set aside to cool. . Now, place chopped carrots and potatoes into stock and cook until veggies are tender. With a slotted spoon, remove veggies to a large bowl; reserve. Reserve chicken stock. You will need 4 cups of stock. You may add additional water to equal this amount, if needed.
To make white sauce: melt butter in a sauce pan. Add 1/2 cup chopped onion and sauté until tender. Add flour to make a roux. Add stock, stir and simmer until thickens. Add 1/2 cup of half and half (or milk or cream).. blend. Remove from heat. Salt and pepper to taste.
If by chance you already have cooked chicken on hand you will need 4 cups of canned chicken stock…. or stock from your freezer!
Chop chicken and now all you have to do is assemble all ingredients in a large bowl. Add a small bag of english peas.
Mix and pour into a buttered casserole. Salt and pepper.
To make it even easier, use a pre- rolled piecrust. I like Pillsbury Crusts found in the refrigerator section at the grocery. Top with crust and add a few slits for steam to escape.
Place casserole dish on a large cookie sheet (cover cookie sheet with foil for easy cleanup) Bake 375* until bubbly and lightly browned. Serve.
Homemade chicken pot pie is comfort food and a family favorite at our house! It’s sure to become one at yours, too! Enjoy!
- 3-4 cups of cooked chicken (see blog) Leftovers work great!
- 1 small onion, chopped 2-3 stalks celery coarsely chopped
- 2 cups carrots
- 3-5 potatoes
- 5 Tbls flour
- 5 Tbls butter
- 1/2 cup milk or half N half
- 1 small bag of English peas, frozen (or canned)
- 1/2 cup chopped onion
- 4 cups Chicken Stock (reserved from cooking chicken)
- 1 pie crust
- Cook chicken with onion and celery until chicken is tender
- remove celery and onion, discard. Remove chicken to cool. then chop.
- Cook potatoes and carrots in stock until tender. Remove with a slotted spoon and place in a large bowl.
- Melt butter, in a sauce pan over medium-low heat, Saute 1/2 cup chopped onion until tender. Add flour and cook until smooth, making a roux…being careful not to burn. If you burn, start over!
- Add 4 cups chicken stock (you may add water to stock to equal 4 cups if needed) to roux and cook until thickened. Add milk at the end. Season with salt and pepper.
- Combine chicken, vegetables in a bowl Add white sauce and peas. Mix. Salt and pepper. Pour into a buttered baking dish. Salt and pepper. Cover with pie crust. Make several slits in top and bake in preheated 375* oven until golden brown and bubbly. Serve and enjoy!