A hearty and delicious recipe made with real ingredients your whole family will enjoy.  Homemade Chicken Pot Pie is much healthier and safer to eat than anything you can buy at the store.

 

Chicken Pot Pie is a staple comfort food throughout America.  Let it be known, I have never liked chicken pot pie, until I made it fresh on my own.  The store bough kind is full of fat and salt and it shows.  Others I’d had just didn’t feel fresh like this one.  This recipe for Homemade Chicken Pot Pie is hearty enough to fill the growing man’s tummy and yet light enough to make you feel you’re actually eating healthy.

My husband and Mother-in-Law like to sing, “Chicken Pot Pie and I Don’t Care” when they have Chicken Pot Pie for dinner.  It’s catchy, so you’ll probably start doing it too.  You’re welcome!

 

homemade chicken pot pie

 

Homemade Chicken Pot Pie

 

Ingredients:

½ bunch of fresh parsley
1 large yellow onion, quartered
1 (3–4-lb.) chicken
2 carrots, peeled and diced 1”
2 medium potatoes, peeled and diced 1”
~14 lb. sugar snap peas, trimmed
1 clove garlic, peeled and finely chopped
6 tbsp. butter
2 tbsp flour
1 cup milk
1 cup heavy cream
Garlic salt and pepper
12 tsp. Tabasco Sauce

1 recipe Pie Crust

Click here to find the best recipe for buttery pie crust goodness!

Egg Wash:
1 egg yolk beaten with 1 tbsp. water

Instructions

  1. Place parsley, chicken, and onions in a large pot with water until chicken is just covered.
  2. Bring to a boil over high heat. Reduce heat; simmer 30 minutes.
  3. Remove chicken; cool. Pull off meat in bite-sized pieces, set aside.
  4. Prepare all vegetables (dicing and slicing)
  5. Preheat oven to 450°.
  6. In a Large Skillet melt 3 tbsp of butter and sauté the carrots, potatoes, peas, and garlic over medium heat until tender.
  7. Add Vegetables to Chicken Mixture and set aside.
  8. In a Medium Skillet melt 3 tbsp. of butter and sprinkle 2 tbsp. flour. Stir constantly over medium heat until smooth.  (This is called making the Rue)
  9. Stir in 1 cup milk until thickened. Remove from heat and add cream.
  10. Season to taste with garlic salt, pepper, and Tabasco. Gently stir sauce into chicken mixture. Note: The potatoes and chicken soak up a lot of the seasoning, so you may considering adding extra.
  11. Prepare pie crust. Line a 9″ pan with pastry, fill with chicken mixture, and cover with top pastry. Crimp edges, cut a vent in top, and brush with egg wash.
  12. Bake 20 minutes. Reduce heat to 350°, and continue baking until crust is browned, about 35 minutes.

 

homemade chicken pot pie

 

If you liked this recipe, perhaps you’ll find these homemade recipes enjoyable too!

Homemade Spaghetti Noodles

Homemade Bread… The Perfected Recipe

St. Martha’s Blueberry Muffins

Ingredients

Ingredients:

  • ½ bunch of fresh parsley
  • 1 large yellow onion quartered
  • 1 3–4-lb. chicken
  • 2 carrots peeled and diced 1”
  • 2 medium potatoes peeled and diced 1”
  • ~1⁄4 lb. sugar snap peas trimmed
  • 1 clove garlic peeled and finely chopped
  • 6 tbsp. butter
  • 2 tbsp flour
  • 1 cup milk
  • 1 cup heavy cream
  • Garlic salt and pepper
  • 1 ⁄2 tsp. Tabasco Sauce

1 recipe Pie Crust

Egg Wash:

  • 1 egg yolk beaten with 1 tbsp. water

Instructions

Instructions

  1. Place parsley, chicken, and onions in a large pot with water until chicken is just covered.
  2. Bring to a boil over high heat. Reduce heat; simmer 30 minutes.
  3. Remove chicken; cool. Pull off meat in bite-sized pieces, set aside.
  4. Prepare all vegetables (dicing and slicing)
  5. Preheat oven to 450°.
  6. In a Large Skillet melt 3 tbsp of butter and sauté the carrots, potatoes, peas, and garlic over medium heat until tender.
  7. Add Vegetables to Chicken Mixture and set aside.
  8. In a Medium Skillet melt 3 tbsp. of butter and sprinkle 2 tbsp. flour. Stir constantly over medium heat until smooth. (This is called making the Rue)
  9. Stir in 1 cup milk until thickened. Remove from heat and add cream.
  10. Season to taste with garlic salt, pepper, and Tabasco. Gently stir sauce into chicken mixture. Note: The potatoes and chicken soak up a lot of the seasoning, so you may considering adding extra.
  11. Prepare pie crust. Line a 9" pan with pastry, fill with chicken mixture, and cover with top pastry. Crimp edges, cut a vent in top, and brush with egg wash.
  12. Bake 20 minutes. Reduce heat to 350°, and continue baking until crust is browned, about 35 minutes.
Posted by:stmarthaslens