I love to eat homemade chicken pot pie when the weather is cool out. It is so simple and this recipe makes 2 13″ pies or 2 small casserole pans. I always make one for that evening and the second I put in an aluminum pan and freeze. This is a great money saving meal and tastes even better the next day heated up. This recipe costs just $10.00 for 16 servings that is $1.60 per serving and is a complete meal.
Chicken Pot Pie
Note-I have used rotisserie chicken and chicken bullion instead of boiling the chicken and the flavor is almost identical.
1 whole fryer or 8 pieces (whatever is cheaper)
6 Stalks of Celery2 Onions
1/2 Stick (4T) of Butter (Use real butter it gives it such a richer taste.)
1 Small package of Frozen Peas
4 Carrots or 1 package of Matchstick carrots
1/4 C. Flour
2 C. Chicken Stock or broth reserved from boiling the chicken
1 C. Half and Half or Evaporated milk
1 Sprig or Thyme or 1 T.
Pie Crust Recipe to Follow
Roughly chop up 4 stalks of celery, 1 onion, and 1 carrot add it to a large stock pot of water with the cut up fryer or chicken pieces add salt and pepper and 1/2 of the thyme. Bring to a boil and cook for 2 hours. After 2 hours you should see that the meat is cooked thoroughly. At this point the chicken should be falling of the bone. Take the chicken out of the pot and sit it on a large platter to cool. After it is cooled debone the chicken and sit it aside.
Chop up the remaining celery, onion, carrots and thyme. Melt the butter over medium heat add all the remaining vegetables including the peas to the melted butter. Cook for 5-10 minutes stirring frequently until you see that the onion is translucent. Add the Chicken and stir to combine. Sprinkle the flour over the mixture stir it gently and let it cook for a few minutes. Pour in the 2 cups of reserved chicken stock from boiling the chicken. Pour in the half and half or evaporated milk turn the mixture to low and allow it to come together add more salt and pepper if needed taste to see if it is to your liking. Pour the half of the chicken mixture into a deep dish pie pan or casserole. Pour the other half into an aluminum pan.
Roll out the pie crust so that its 1 inch larger then the pan. Place the pie crust over the chicken mixture. Cut small slits in the top so steam can escape. Press the crust gently into the sides of the dish to seal.
Bake for 40 minutes at 375 F or until the crust is golden brown. Cool for 15 minutes this step is very important to ensure when you cut into it, it doesn’t run.
Perfect Pie Crust
makes 2 pie crusts
I double the recipe and make 4 pie crusts at a time and freeze them individually inside gallon ziploc bags. Use a rolling pin to flatten the dough out after it is inside the ziploc bag and write on the outside of bag what is inside and the date so later on you don’t have mystery in your freezer. When you are ready to use the dough set it out on the counter for half an hour or so and then it will be ready to roll out on floured surface. It is actually easier to roll the chilled dough then room tempurture
3 cups all purpose flour
1 teaspoon of salt
1 1/2 cups vegetable shortening
5 Tablespoons of cold water
1 Tablespoon distilled vinegar
Combine the flour and salt in a large bowl. Add the shortening using a pasty cutter until the mixture resembles tiny rocks this should take about 5 minutes. Lightly beat the egg then add the egg to the mixture. Next add the cold water and vinegar. Stir the mixture together until its just combined. Then divide the dough so that you have 2 crusts. Roll out on a lightly floured surface.
Brandy is a mother of 4 and a self proclaimed foodie. She believes that food nourishes the soul and prides herself on cooking budget friendly meals from scratch that are flavorful and healthy.