Fall is my favorite season. Central Indiana is so beautiful in the fall. I grew up in the country where are roads were lined with trees. The contrasting colors are intoxicatingly beautiful. I cannot put into words just how beautiful it is. But I don’t love fall just because the trees. I also love fall for the food. I understand that you can make any meal whenever you want, but who wants to eat steaming pot pie in 90 degree weather? Not this girl. Chicken pot pie, potato soup, & white chicken chili are a few of the meals that are on dinner rotation in the fall and winter. CLICK HERE for my white chicken chili recipe.
Below is the recipe for my homemade chicken pot pie.
Ingredients:
1 lb. boneless chicken
1 bag frozen peas
5 fresh carrot sticks, peels and sliced
5 small or 3 large potatoes, peeled and cubed
3/4 box chicken stock
2 cans cream of chicken
1/2 large yellow onion, diced
Salt & pepper
1/4 cup cornstarch
1/2 stick of unsalted butter
2 pie crusts
2 tbsp. melted butter
Prep time: 15 minutes
Cook time: 1 hour and 40 minutes
Servings: 6 individual pot pies or 2 – 9” pies
Step 1: Preheat the oven to 325 degrees.
Step 2: Cook the chicken until done, then put in a separate bowl.
Tip: I sprayed the pan with cooking spray.
Step 3: Using the same pan, sautée the onions until translucent. Then set aside.
Step 4: Cut the chicken into cubes, then set aside.
Step 5: Pour all the ingredients into a stockpot and cook on medium heat until it starts to boil. About 10 minutes.
Step 6: Spray the inside of a pie dish with cooking spray, then lay one pie crust in the dish.
Step 7: Pour the contents into the pie pan then top with the second pie crust. I took this opportunity to practice a herringbone design with my top crust.
Step 8: Using a pastry brush, brush the top crust with the melted butter.
Step 9: Tear off a piece of foil big enough to cover the pie dish. Spray the downward facing side of the foil with cooking spray, then cover the pie.
Tip: I usually put my pie dish on a cookie sheet to prevent any of the mixture falling to the bottom of the oven.
Step 10: Bake the pie on 325 degrees for 45 minutes, covered. Then remove the foil and bake for another 45 minutes or until the crust is golden brown.
Serve and enjoy!
And that’s a wrap! Quick and to the point. I hope you enjoyed my post. If you decide to make my chicken pot pie, please let me know what you think! Until next time friends. Xo
Shop This Post
