With the weather finally cooling off and the holidays right around the corner, I find myself itching to make some of my favorite comfort foods. It’s been a LONG time since homemade chicken pot pie sounded good – heating up the house with the stove top AND the oven is not my idea of a good time when the temperatures are soaring. But we’ve turned the corner. It feels like a perfect fall day in Vegas today. I got to thinking that this would be the perfect recipe to make with all that leftover Thanksgiving turkey in a few days! So tuck this recipe away for a day or two after the holiday. I promise you’ll be glad you did! The best thing about this recipe is it makes TWO pies – one to eat right away, and one to tuck away in the freezer for a night when you don’t feel like cooking dinner. I love freezer meals!

pot pie 2

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Homemade Chicken Pot Pie
Print Recipe
Servings Prep Time
2 Pot Pies 30 minutes
Cook Time
40 minutes
Servings Prep Time
2 Pot Pies 30 minutes
Cook Time
40 minutes
Homemade Chicken Pot Pie
Print Recipe
Servings Prep Time
2 Pot Pies 30 minutes
Cook Time
40 minutes
Servings Prep Time
2 Pot Pies 30 minutes
Cook Time
40 minutes
Ingredients
Servings: Pot Pies
Instructions
  1. Bring chicken stock to a boil in a large stock pot. Add carrots, celery, potatoes, and tarragon. Boil for 10 minutes or until the veggies are fork tender.
  2. Use a slotted spoon to remove vegetables from the stock. Reserve the stock.
  3. In a large pot, melt butter. Add chopped onion and cook until the onion is translucent and tender. Stir in the flour, salt, and pepper. Stir until the flour is well incorporated. It should look like paste.
  4. Stir in milk and reserved stock. Bring to a boil and stir for 2-3 minutes or until thickened.
  5. Add the chicken, cooked vegetables, frozen peas, and frozen corn. Stir to combine and remove from heat.
  6. Line two pie plates with prepared pie crust. Fill the shell with chicken mixture. Roll out the remaining dough to fit the top of the pies. Place over the filling. Crimp to seal the edges, and cut slits in the top for the steam to escape. Pies can either be baked right away or frozen for later use.
  7. For immediate baking: preheat oven to 425 degrees. Place pie on a baking sheet to catch any spills. Bake for 35-40 minutes or until the crust is browned. Let stand for 15 minutes before slicing.
  8. To serve a frozen pie: Cover the edges of the frozen pie with foil. Place on a baking sheet to catch any spills. Bake at 425 degrees for 30 minutes. Reduce heat to 350 and bake for 70-80 minutes longer. Let pie cool for 15 minutes before slicing.
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