1 hr 15 mins
You won't believe you made it=) Although it seems a little time consuming, you will be suprised at how easy this actually is, and most likely will have all ingredients in your pantry.UPDATE: I made this last night using pie tins and ready made pie crusts and it is actually enough for TWO pot pies!
My Private Note
Units: US | Metric
- 1Make the crust by sifting together the flour and salt in a medium bowl.
- 2Make a depression in the center of the flour with your hand.
- 3Put the yolks and ice water into the depression.
- 4Slice the butter into tablespoon-size chunks and add it into the depression as well.
- 5Use a fork to cut the wet ingredients into the dry. When it's all moistened, use your hands to finish combining the ingredients.
- 6Refridgerate the dough for an hour or two to make it easier to handle.
- 7When the dough is chilled, preheat oven to 425 degrees F.
- 8Steam vegetables. Use a steamer or a saucepan with a little water. Carrots and celery take about 15 minutes and peas and onions will take about 10.
- 9Poach the chicken breasts. Boil in salted water for 8-10 minutes (until no longer pink).
- 10In a seperate large saucepan, melt butter over medium heat.
- 11Remove from heat to add flour and whisk together until smooth.
- 12Add the chicken broth and milk and continue stirring over high heat until the mixture comes to a boil. Cook for an additional minute or so until thick, then reduce heat to low.
- 13Cut the chicken into bite sized chunks and add them to the sauce. Add the salt and pepper.
- 14Add the steamed vegetables and simmer 4-5 minutes.
- 15As the filling simmers, roll out the dough on a floured surface. Use one of the casserole dishes you will be using as a guide for cutting the dough. The filling will fit four 16-oz casserole dishes perfectly, but you can use any size dish or or bowl as long as it is oven-safe. Make the cut 1/2 inch larger than the dish.
- 16Spoon the chicken and vegetable filling into each casserole dish and carefully cover each dish with the cut dough. Fold the edge of the dough over the edge of each dish and press firmly to hold.
- 17Brush some of the beaten egg onto the dough and bake 30-45 minutes or until the crust is golden brown.
- 18Helpful Hints! I don't actually like cooked carrots in chunks, so I shred them with a cheese grater and add it into the sauce before simmering-still get the nutrition, but not the flavor I don't like. Helpful for kids too;)Also, if theres no time for making dough from scratch or steaming veggies, use a ready made pie dough and just toss the veggies in the microwave. Also good for OAMC!
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Nutritional Facts for Homemade, Never Frozen Chicken Pot Pie
Serving Size: 1 (649 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 902.4
- Calories from Fat 453
- Total Fat 50.3 g
- Saturated Fat 29.6 g
- Cholesterol 333.3 mg
- Sodium 1926.1 mg
- Total Carbohydrate 65.0 g
- Dietary Fiber 7.6 g
- Sugars 5.7 g
- Protein 45.9 g