Chicken pot pie is one of those recipes that keeps you warm and full with that homegrown taste! It doesn’t have to be difficult just because it’s homemade, try this easy homemade chicken pot pie recipe for your next dinner!
Cook and shred your chicken.
Preheat the oven to 425° F. Press one of the pie crusts into a 9″ pie plate and set aside.
In a medium saucepan, over medium heat, melt the butter. Once melted, add in the chopped onion and cook for about 2 minutes, stirring often, until they’re tender.
Whisk in the flour and salt and pepper. It will get thick.
Gradually add in the milk and broth, while stirring, and continue to cook until it gets thick and bubbly.
Stir in the shredded chicken and mixed veggies then remove from the heat.
Pour the mixture into your prepared crust and top with the second crust. Seal the edges and cut several slits into the top.
Bake for 30-40 minutes, or until the crust is golden brown. During the last 15-20 minutes of baking, cover the crust edges with strips of tin foil to prevent them from burning.
Let the pie stand for about 5 minutes before slicing it.
- Make it mini: I made this in small ramekins for min-chicken pot pies. Perfect for making it a side at a dinner party, or just for personalized pies.
- Great leftovers: This recipe reheats well, so make extra and take it for lunch the next day!
- Go all in: I used the shortcut method and used store bought pie crust, but you can make homemade pie crust with rendered lard (in our creamery store) or our salted butter!
- Posted by Elizabeth Uthoff
- On October 20, 2023
- 0 Comments