Homemade Chicken Pot Pie
It's the start of a new year, and the weather outside turned brutal overnight - temperatures plunged from the 60s to the 20s and even lower. What better way to kick off a cold snap than with some simple comfort food that brings back good memories?
When I was little, my mom would buy lots of frozen pot pies - chicken, beef, and turkey - in small single-serving tin pans that were popped into the oven whenever we wanted a quick meal. We really enjoyed them even if they were store-bought because they were filled with a delicious sauce (oh, and some meat and vegetables too!). While you can still get those at the store and they work great in a pinch, why not make your own? This simple recipe can be prepared in less than an hour, and homemade always tastes better, right?
Adapted from Taste of Home
A delicious homemade version of a childhood favorite - pot pies!
Adapted from Taste of Home
- 2 tablespoons canola oil
- 1 cup onion, chopped
- 1/2 cup all purpose flour
- 1 teaspoon poultry seasoning
- 2 cups chicken broth
- 3/4 cups milk (2%)
- 3 cups cooked chicken, cubed
- 2 cups frozen mixed vegetables, thawed
- 1 refrigerated pie crust sheet (9-inch)
Preheat oven to 400 F. Spray a 9-inch deep pie dish with nonstick cooking spray.
In a medium skillet, heat oil over medium-high heat. Add onion and cook 2-3 minutes or until onion is softened. Add flour and poultry seasoning and stir to combine. Slowly whisk in chicken broth and milk. Bring to a boil while stirring constantly, cooking 2-3 minutes or until sauce is thickened.
Add chicken and vegetables, mixing until well combined. Remove from heat and transfer mixture to the pie dish (take care to evenly spread mixture as dish will be full). Roll pie crust over filling. Trim, seal, and flute the edges of the crust, and cut slits in the center for venting steam while baking.
Place pie dish on a baking sheet to catch spills. Bake for 15-20 minutes or until crust is a light golden brown and filling is bubbly. Allow to rest 5 minutes before serving.
Servings 6
- Amount Per Serving
- Calories 368kcal
- % Daily Value *
- Total Fat 15g24%
- Saturated Fat 3g15%
- Cholesterol 56mg19%
- Sodium 458mg20%
- Potassium 380mg11%
- Total Carbohydrate 30g10%
- Dietary Fiber 4g16%
- Sugars 5g
- Protein 27g54%
- Calcium 6 mg
- Iron 13 mg
- Vitamin D 1 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- The crust can be brushed with an egg wash to reduce the chance of getting soggy and to enhance the color. The crust in the recipe photo did not use an egg wash.
- A bottom crust can also be added by rolling out a second crust and lining the bottom and sides of the pie dish. Do not trim the bottom crust until the top crust is in place, then trim them together before sealing and fluting.