Homemade Chicken Pot Pie – So Much Better Than a Box!

The following article Homemade Chicken Pot Pie – So Much Better Than a Box! was originally published to http://ift.tt/1nr27gs

I had leftover chicken the other night, so I asked the boys which they would like better – chicken soup or chicken pot pie. Pot pie won hands down. I usually just throw things together, but this time I wrote ingredients down as I added them to share the recipe with you.

Chicken Pot Pie Recipe

Ingredients

Pie crust, enough for top and bottom crust*
1 medium/large onion, chopped
1/4 cup butter
1-2 cloves garlic, minced or run through a garlic press
1 quart chicken broth
1 large potato (2 cups chopped)
2 carrots (2 cups chopped)
2 stalks celery, chopped
1-2 tablespoons fresh parsley, chopped
1 cup peas
1 cup cooked chicken, diced
1 cup water mixed with 1/2 cup flour or 1/4 cup cornstarch (for thickening)
1/2 teaspoon curry powder
Salt and pepper to taste

Directions

Preheat oven to 350°F.

Saute onions and garlic in butter until glossy and tender. Add broth, carrots and potato. Cook until tender. This time I used Adirondack Red potatoes and some unusually colored Nantes carrots.

Add celery, parsley, peas and chicken. Here’s a shot of the broth just after adding the parsley and celery. I thought it was so pretty.

Mix flour and water to form a slurry. Bring broth mixture to gentle boil. Pour flour/water mix into broth, stirring constantly, until broth thickens into gravy. NOTE – you may not need quite this much flour and water, depending on your broth and veggies, but this should be about right. I always just eyeball it, but I wrote things down this time so I could share the recipe.

Pour chicken/veggie mixture into prepared crust. Make sure you cut ventilation slits in the top crust before placing it on the pie and sealing it. Crimp the edges of the pie with your fingers, making sure to catch the edge of the pie plate rim with the crust. Bake 45 minutes to one hour, until top is lightly browned and center of pie is bubbling. (Glass pans will take longer to cook.)

When I was younger, I crimped a pie crust up away from the edge, and as the pie shrunk as it baked, it pulled away from the pan and made an odd shaped pie.

Here’s the pie just before it goes into the oven. I cover the edges with a pie crust shield and place it on a drip catcher/oven protector to make sure the crust edges don’t get burnt and spills don’t mess up the oven.) I never make a pie without these two accessories anymore.

Here’s the pie fresh out of the oven. See the nice even browning on the crust?

Here’s a close up of the crust after cutting. Note the visible flaky layers. There’s just nothing like a proper lard crust.

I wanted to wait for the pie to set up a little more, but the boys were hungry and didn’t want to wait, so into bowls the steaming hot pie went.

It wasn’t picture perfect, but it was delicious. You’re never going to see big hunks of meat and veggies like that in a store pie, plus the veggies came from my garden and the chicken came from the neighbor’s place.

Chicken Pot Pie 2016-03-14 13:08:54 This hearty chicken pot pie is a one pot meal that knocks the socks off of commercial pot pies. Write a review Save Recipe Print 3139 calories 323 g 247 g 166 g 94 g 57 g 2597 g 4271 g 58 g 2 g 98 g Nutrition Facts Serving Size 2597g Amount Per Serving Calories 3139 Calories from Fat 1482 % Daily Value * Total Fat 166g 255% Saturated Fat 57g 285% Trans Fat 2g Polyunsaturated Fat 24g Monounsaturated Fat 74g Cholesterol 247mg 82% Sodium 4271mg 178% Total Carbohydrates 323g 108% Dietary Fiber 27g 106% Sugars 58g Protein 94g Vitamin A477%Vitamin C183% Calcium40%Iron118% * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. Does this look wrong? Ingredients

1. Pie crust, enough for top and bottom crust*
2. 1 medium/large onion, chopped
3. 1/4 cup butter
4. 1-2 cloves garlic, minced or run through a garlic press
5. 1 quart chicken broth
6. 1 large potato (2 cups chopped)
7. 2 carrots (2 cups chopped)
8. 2 stalks celery, chopped
9. 1-2 tablespoons fresh parsley, chopped
10. 1 cup peas
11. 1 cup cooked chicken, diced
12. 1 cup water mixed with 1/2 cup flour or 1/4 cup cornstarch (for thickening)
13. 1/2 teaspoon curry powder
14. Salt and pepper to taste

Instructions

1. Preheat oven to 350F.
2. Saute onions and garlic in butter until glossy and tender. Add broth, carrots and potato. Cook until tender.
3. Add celery, parsley, peas and chicken.
4. Mix flour and water to form a slurry. Bring broth mixture to gentle boil. Pour flour/water mix into broth, stirring constantly, until broth thickens into gravy. NOTE – you may not need quite this much flour and water, depending on your broth and veggies, but this should be about right
5. Pour chicken/veggie mixture into prepared crust. Make sure you cut ventilation slits in the top crust before placing it on the pie and sealing it. Crimp the edges of the pie with your fingers, making sure to catch the edge of the pie plate rim with the crust. Bake 45 minutes to one hour, until top is lightly browned and center of pie is bubbling. (Glass pans will take longer to cook.)

Notes

1. Mama’s Pie Crust Recipe
2. 1 – 1 1/4 cup lard or half lard/half butter, cold
3. 3 cups flour, low gluten or gluten free, such as all purpose flour
4. 1 teaspoon salt
5. 1 egg
6. 1 tablespoon cider vinegar
7. 1 tablespoons cold water
8. Cut together flour and lard/butter with two knives or a pastry blender until mixture forms peas size lumps and is evenly blended. Mix together other ingredients in small bowl, blend well. Pour liquid over flour/lard mix. Blend with fork until you can form the dough into a ball. To keep crust light and flaky, do not overwork the dough. This recipe makes enough dough for one 10 inch double crust pie plus one 10 inch single crust pie. Roll out between sheets of waxed paper lightly dusted with flour. Dough will keep wrapped in the refrigerator for several days or can be frozen.

beta calories 3139 fat 166g protein 94g carbs 323g more Common Sense Homesteading http://ift.tt/1zQyHsW *Mama’s Pie Crust Recipe

1 – 1 1/4 cup lard or half lard/half butter, cold
3 cups flour, low gluten or gluten free, such as all purpose flour
1 teaspoon salt
1 egg
1 tablespoon cider vinegar
1 tablespoons cold water

Cut together flour and lard/butter with two knives or a pastry blender until mixture forms peas size lumps and is evenly blended. Mix together other ingredients in small bowl, blend well. Pour liquid over flour/lard mix. Blend with fork until you can form the dough into a ball. To keep crust light and flaky, do not overwork the dough. This recipe makes enough dough for one 10 inch double crust pie plus one 10 inch single crust pie. Roll out between sheets of waxed paper lightly dusted with flour. Dough will keep wrapped in the refrigerator for several days or can be frozen.

I hope you’ve enjoyed this post. If so, please pass it along. This is a wonderful old-fashioned comfort food meal.

You may also enjoy:

• Easy Homemade Alfredo Sauce – Great for Chicken Broccoli Alfredo
• Sloppy Joes with Homemade Buns
• Potato Pancakes Like Grandma Used to Make

<br /><br /><br /><br />Originally published in 2011, updated in 2016.
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