17 June, 2019
Best Homemade Chicken Pot Pie From Scratch
You can make this recipe with just about anything you have on hand. When I don’t have as much time, I use premade pie shells from the store, even though we really like the homemade so much more! But the store one will do when I need the convenience. Also, you can use whatever chicken you have on hand or is the cheapest at the store. For these I really like a mix of white and dark meats. Dark meat has flavor and white meat gives a good hearty texture. I also use whatever fresh veggies I have on hand or any left over cooked veggies that need to be used. Seasoning can vary as well…do what your family likes!
I used a whole chicken this week because it was on sale for .89 cents a pound. For my large family, this is a bargain for meat. I also used mixed vegetables that I bought because we are out of the vegetables from last years garden and it is too early for fresh ones.
This recipe, best homemade chicken pot pie from scratch, makes 2 whole pies. If you don’t want to make that many, you can cut the recipe in half or make the two pies and put one of them in a tin pie dish that can be put into the freezer. Then you can bring it to room temperature just before baking and have a second meal in no time.
4 unbaked pie shells – Two bottoms and two tops. Will make two doubled crust pies. Get my flaky pie recipe here.
1 whole chicken or chicken parts of your choice to equal a whole chicken
4 medium potatoes – dices to bite size pieces
3 celery stalks – sliced small
1 large onion – diced
1 16oz bag frozen mixed vegetables – or your choice of frozen, fresh or leftover veggies
Salt and Pepper to taste
1/4 cup cornstarch – or more if needed
- 1. Boil chicken – Put chicken in a large stock pot. Add enough water to cover chicken. Bring to a boil. Then let chicken simmer untill it is falling off the bone. Approximately 1 hour.
When chicken is done, remove from water with tongs, and put into a colander or bowl to cool. Do not discard water!
2. Add to the reserved water: chopped potatoes, celery, onions, and mixed vegetables. Bring back to a simmer and boil till vegetables are tender – set aside.
3. When veggies are done and chicken has cooled enough to handle, take
meat off bones and shred.
4. Add to vegetable mix with salt and pepper to desired taste.
5. Bring vegetables and meat back to boiling.
6 . In a measuring cup, put cornstarch and just enough cold water to cover it and make a runny paste.
7. Slowly add cornstarch mix to meat and vegetables, stirring constantly. Mixture will quickly thicken. Sauce should be thick like gravy. If you need to thicken more, make up another 2 Tablespoons of cornstarch and water and slowly add till you get the right consistency.
Spoon hot vegetable mixture into unbaked pie shells. Cover each pie with another pie shell. Trim, seal and flute crusts.
Bake pies in a preheated 350 degree oven for 30 minutes or until crusts are lightly browned. If you are baking a frozen pie, make sure it is at room temperature before baking and thawed. Then bake till crusts are browned and filling is hot all the way through.
I like to serve this with cottage cheese and pickled beets. You could also add a salad or home baked bread on the side.