It amazes me how much I enjoy cooking. Some people think it is a chore and trust on busy days sometimes it is. On those days that I am in the mood to cook though it is so therapeutic. I love creating, crafting and completing a “masterpiece” for my family to eat. It was one of the reasons my spouse said they married me; for my cooking. Last night was one of those nights and I made a family favorites so I decided to share it. Let me walk you through my Homemade Chicken Pot Pie Recipe.
What you will need to make this Homemade Chicken Pot Pie Recipe:
Pie Crust:
1 cups flour
1/2 cup Crisco ( I have tried store brands but I have to say this is the best tasting IMO).
1/2 cup water
1tsp of salt ( it’s weird but this make the crust)
For filling:
2-4 bone in chicken or 1-2 boneless chicken, cooked, shredded
1 bag of mixed vegetables ( you can use fresh of course but I try to make it easy on myself)
1/2 stick of butter
1/4 cup milk ( I would use heavy whipping for flavor but we didn’t have any so milk will work)
1tbs of flour ( you might have to add more or less depending on how you like your filling consistency).
Before starting anything, I added my chicken to the slow cooker and let it cook on high for 2-3 hours. Basically until it is falling off the bone done. Because I was leaving this to cook, I wanted to start with that. When it was closer to dinner time I made the crust.
This pie crust is how my Mom makes it and it’s just the best. I have tried so many but when you make this right… none other compare! Ok, first up you place the Crisco, salt and flour into a bowl and gently add the water. If it is to sticky, add flour, if it is to dry, add more water. I actually made the pie crust bottom first rolled it out placed into my pie pan (pictured above) then made the top.
I like shredded chicken in my pot pie recipe. If you use can chicken, rotisserie it really doesn’t matter to me. It will all cook the same just make sure your chicken is cooked through.
We enjoy our chicken pot pie to be more of a paste like texture instead of a liquid. So if you prefer differently add more milk to thin it down. To a sauce pan, I added 1/2 stick of butter allowing it to melt. Then I added my tbs. of flour in thickening it. Next, I grabbed a wooden spoon and continually stirred the mixture while adding in the milk. You just don’t want the milk to burn so keep an eye and it will basically tell you when it’s ready. When it gets into the right consistency I add the bag of frozen veggies and chicken. Give that a nice fold in and dump it into my pie crust.
Little secret after you place the top of the pie crust on, brush some milk/water on it. Just lightly and it will turn that nice golden brown when cooking. Also make sure to cut some slits in the top. To be fancy I used my fork and pinched the outside down but you don’t have to. I baked ours at 370 for roughly 20-30minutes. Because my chicken was cooked, I just needed the crust to cook and it was ready to be pulled.
Does Homemade Chicken Pot Pie make you think of your childhood? I swear whenever I make this I am back in my adolescent kitchen smelling my grandmother’s home cooking. Need more dinner ideas? I have everything from AppleJack Normandy-Style Chicken to my Three Cheese Sausage tortellini recipe on this website, go check them out!
