Chicken Pot Pie is one of those ultimate comfort foods and I have a serious weakness for the dish. There is a certain big-box store out there that sells a make and bake pot pie. Do you know which one I may be talking about? I have a hard time passing them up because of the delicious flavor that pie has so I set it to task to make my own.
Most pot pie recipes you come across have a milk/cream based sauce. My pot pie has a bit of a lighter, broth based sauce but all of those home cooking flavors are still there! You can use a pre-made pie crust if you are in a crunch, and if you need a little extra step to save some time, pull out a rotisserie chicken and a bag of frozen mixed veggies to add to the sauce. If you aren’t a fan of pie crust, you can skip the bottom crust and just finish things off with the top crust.
Homemade Chicken Pot Pie
- 2 – 8 inch round pie crusts (unbaked)
- 1 cup diced carrots
- 1 cup diced potatoes
- 1 cup frozen peas
- 1 cup chopped green beans
- 2 cups diced or shredded chicken (cooked)
- 4 cups chicken broth
- 2 tbsp cornstarch
- 1 tbsp poultry seasoning
- 1 tsp parsley
- 1 tsp garlic powder
- 1 tsp dried onion
- 1 tsp black pepper
- 1 tsp salt
Preheat oven to 420 degrees. Line the bottom of an 8 inch pie pan with one of the pie shell. In a bowl, mix together chicken and diced vegetables.
In a medium saucepan, over medium heat, warm chicken broth until warmed, but not simmering. Ladle 1/2 cup of the broth into a small bowl and whisk in the cornstarch. Once the cornstarch is mixed in well, pour into pan of warmed broth, whisking constantly. Turn the heat up to medium-high and continue stirring while the broth thickens. You’ll want it to be the consistency slightly thicker than syrup. Once it reaches the right consistency, add in poultry seasoning, garlic powder, dried onion, parsley, black pepper, and salt. Mix well.
Pour thickened broth over the chicken and vegetables and stir together. The sauce will continue to thicken as the pie bakes. Pour the chicken and vegetable mixture into the pie shell. Top with remaining pie shell, pinching the edges well and cutting a few slits in the top to vent.
Bake for 30-40 minutes or until the crust is browned. I like to make a round shield of foil to cover the edges of the crust to prevent the edges from burning. Remove the shield for the last 10 minutes.
Enjoy!