Homemade Chicken Pot Pie
Last night we made this homemade chicken pot pie. I know, I know, not healthy, but every once in awhile you just have to prepare a good, delicious meal full of carbs :) Also, I don't think I've ever made my own pot pie or even a pie in general. I have helped but not actually made one from scratch on my own. I was very nervous on how it would turn out but as long as you follow the instructions, you should be good :)
The adults each had two slices and Jace had one so we ate almost the entire thing in one night. It was SO good and the smell was amazing. I say every recipe is good, but only the good ones get a blog ;)
Anyways, just a few things before we start. The original recipe can be found HERE.
-When you get the pie crust, make sure it's the regular pie crust and not graham cracker pie crust *coughBOYFRIENDcough*
-You do not have to cook the chicken before you boil it. Boiling it with the vegetables WILL cook it (I wasn't sure if it was supposed to be cooked or not and the recipe didn't specify)
Ingredients:
-1 pound of boneless, skinless, chicken breasts, cubed (two chicken breasts)
-16oz bag of frozen carrots and peas
-2 small potatoes, diced
-1/3 cup butter
-1 tablespoon onion powder
-1/2 tsp salt
-1/2 tsp pepper
-32oz chicken stock
-2/3 cup milk
-one unbaked pillsbury pie crust
-one pillsbury pie dough or pizza dough for top of pot pie
Directions:
Preheat oven to 425 degrees. In a large pot, combine the (uncooked) chicken cubed, frozen vegetables, and potatoes. Add the chicken broth and boil for 15 minutes. Remove from heat and reserve 1 3/4 cup chicken broth for filling. Drain the rest and set aside.
Place the bottom pie crust (should already be in a pie pan but put on a cookie sheet) and dab with the fork a few times. Place in oven and cook for 6 minutes.
In a large saucepan, add butter over medium heat and onion powder. Stir in flour, salt, and pepper. Slowly stir in the remaining chicken broth and milk. Simmer over medium heat until thick. Remove from heat and add to the chicken, carrots, peas, and potatoes mixture.
Remove pie crust from the oven and bump down the oven to 375. Place the chicken filling in bottom crust and cover with top crust. Seal edges and cut away extra dough. Make several small slits in the top and bake for 25-30 minutes. Cool for 10 minutes before serving.
The adults each had two slices and Jace had one so we ate almost the entire thing in one night. It was SO good and the smell was amazing. I say every recipe is good, but only the good ones get a blog ;)
Anyways, just a few things before we start. The original recipe can be found HERE.
-When you get the pie crust, make sure it's the regular pie crust and not graham cracker pie crust *coughBOYFRIENDcough*
-You do not have to cook the chicken before you boil it. Boiling it with the vegetables WILL cook it (I wasn't sure if it was supposed to be cooked or not and the recipe didn't specify)
Ingredients:
-1 pound of boneless, skinless, chicken breasts, cubed (two chicken breasts)
-16oz bag of frozen carrots and peas
-2 small potatoes, diced
-1/3 cup butter
-1 tablespoon onion powder
-1/2 tsp salt
-1/2 tsp pepper
-32oz chicken stock
-2/3 cup milk
-one unbaked pillsbury pie crust
-one pillsbury pie dough or pizza dough for top of pot pie
Directions:
Preheat oven to 425 degrees. In a large pot, combine the (uncooked) chicken cubed, frozen vegetables, and potatoes. Add the chicken broth and boil for 15 minutes. Remove from heat and reserve 1 3/4 cup chicken broth for filling. Drain the rest and set aside.
Place the bottom pie crust (should already be in a pie pan but put on a cookie sheet) and dab with the fork a few times. Place in oven and cook for 6 minutes.
In a large saucepan, add butter over medium heat and onion powder. Stir in flour, salt, and pepper. Slowly stir in the remaining chicken broth and milk. Simmer over medium heat until thick. Remove from heat and add to the chicken, carrots, peas, and potatoes mixture.
Remove pie crust from the oven and bump down the oven to 375. Place the chicken filling in bottom crust and cover with top crust. Seal edges and cut away extra dough. Make several small slits in the top and bake for 25-30 minutes. Cool for 10 minutes before serving.
Enjoy!!
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