We are in the throes of comfort food season. Homemade Chicken Pot Pie is not only comforting, but it’s a childhood favorite that brings back wonderful memories. The kind I ate growing up came frozen like a hockey puck and then was heated in the oven to a molten hot lava that scorched your mouth when you bit into it. This homemade version is not only more delicious, it’s super easy to make and there is little danger of scalding your tongue.
- 2-pie crust doughs (homemade or store bought)
- 1-Chicken breast
- Salt and Pepper to taste
- 1-Package of mixed frozen veggies
- 1-can of cream of chicken soup
- Roll out one pie crust dough and place in a greased pie crust pan.
- Thaw out the mixed frozen vegetables.
- Season and cook the chicken. Cut into small pieces.
- Mix the chicken, vegetables and cream of chicken soup in a large bowl.
- Pour into the pie crust.
- Roll out 2nd pie crust dough and lay over the mix and crimp edges of two crusts together.
- Make 2-3 slices into top the pie crust for venting.
- Bake at 425 for 15-20 minutes or until golden brown.
The Ingredients.
Roll out one pie crust dough (homemade or store bought) and place in a greased pie pan. My basic recipe for a single pie crust is super easy–1 Cup of flour, 1/2 Tsp of Salt, 1/2 Cup of butter, and 2-3 Tbsp of water. Mix the flour and salt together, use a pastry cutter (or fork) to cut in the butter, add the water and mix it into a ball. Don’t over mix or your crust will be chewy and this causes all sorts of dental, jaw/tmj issues.
Thaw the mixed frozen vegetables. You can do this in the microwave or if you are against microwaves you can just heat them in a pan OR if you have oodles of time on your hands you can just set them out on the counter to thaw. Fresh veggies are perfectly acceptable too.
Season the chicken with salt and pepper. Then cook the chicken and cut into chunks. Make them big or small–bite size is the phrase we’re looking for here.
Mix the chicken, mixed vegetables and cream of chicken soup in a large bowl.
Pour the mix into the pie crust and spread it out evenly.
Roll out the 2nd pie crust dough and lay it over the mix. Crimp the edges of the two crusts together. You can use whatever method you want to crimp the edges–I use a fork and just mash down, but go for a fancy flair if you wish.
Make 2-3 slices in top crust for venting. Skipping this step could mean a very puffy crust on top at the least or a chicken pot pie explosion in your oven at the worst. Best not to risk it.
Bake in a 425 degree oven for 15-20 minutes (or until golden brown).
Enjoy! You can cut it into however many sections you want. I am terrible about figuring out anything but fourths–so we go with that. Plus we’re pigs and that’s how much we eat individually anyway.
