Chicken/ Classic Recipes/ Comfort Food

Homemade Classic Chicken Pot Pie

This homemade classic chicken pot pie recipe makes 8 hearty servings. It’s loaded with big chunks of chicken and fresh veggies, and is very easy to prepare. Chicken pot pies freeze well, and will make a quick, filling dinner with minimal effort – a lifesaver for a busy weeknight!

Homemade Classic Chicken Pot Pie

Print Recipe
Servings: 8 personal pies Prep Time: 45 minutes Cooking Time: 45 minutes Packaging Time: 30 minutes

Ingredients

  • 1 batch Perfect Pie Crust
  • 4 cups cooked chicken, diced
  • 1 stick unsalted butter
  • 1 onion, finely diced
  • 4 carrots, finely diced
  • 4 celery ribs, finely diced
  • 5 garlic cloves, finely minced
  • 6 cups (48 oz) chicken broth
  • 1/2 cup flour, preferably Wondra
  • 2 teaspoons chopped fresh thyme
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon poultry seasoning
  • 1/2 cup half and half
  • Salt, to taste
  • Pepper, to taste
  • 1 egg
  • 2 tablespoons water

Prep Instructions

1

In a large pot, melt the butter over medium heat.

2

Add the onion, celery, and carrots. Stir occasionally, until the onions turn translucent, about 3-4 minutes.

3

Add the garlic and cook for about a minute.

4

Stir in the chicken. Sprinkle the flour over the top of the mixture, and stir until combined.

5

Cook for 1-2 minutes. Slowly pour in the chicken broth and stir.

6

Let the mixture cook and begin to thicken, about 4-5 minutes.

7

Add turmeric, poultry seasoning, salt, pepper, and thyme. Stir.

8

Add in the half and half. Stir and let bubble until thickened, about 3-4 minutes. Thin with a bit more stock if it seems too thick.

9

Turn off the heat.

10

Roll out the pie dough on a floured surface and cut into 6 inch diameter circles.

11

Ladle the chicken mixture into individual sized pie tins. Fill to just slightly below the inner rim.

12

Cover each pie tin with a circle of pie crust. Press the edges down slightly, and trim any excess dough.

13

Whisk together the egg and water in a small dish.

14

Using a pastry brush, coat each pie crust with a thin layer of the egg wash (you will have extra).

15

Arrange the pies on a sturdy surface, such as a quarter sized sheet pan, and place in the freezer for at least 2 hours, or up to overnight.

Packaging Equipment

  • 8 count 6" disposable aluminum foil pie tins
  • FoodSaver Vacuum Sealer
  • FoodSaver 11" Expandable Heat Seal Rolls
  • Cooking Instructions Sticker Labels

Packaging Instructions

1

Make 5-6 custom-sized vacuum seal bags from the FoodSaver 11" Expandable Heat Seal Roll (2 pies per bag). Bags should be about 18 inches in length.

2

Place two pies per bag, and seal according to manufacturer instructions.

3

Fill in the "Best by" date on the Cooking Instruction stickers. Pies are best when consumed within 3 months of freezing.

4

Place an instruction sticker on each vacuum sealed bag.

5

Freeze.

Notes

  • Purchase a rotisserie chicken and use the meat for the pie filling. The carcass can then be used to make homemade chicken stock, which will give the filling a bit more body.
  • Use miniature cookie cutters on the pie dough scraps to make cutouts to decorate your pies.
  • Substitute some of the veggies with others that you have on hand, such as peas, corn, or mushrooms.

Cooking Instructions

1

Preheat the oven to 400 degrees F.

2

Arrange frozen pies on a cookie sheet.

3

Place cookie sheet on the middle rack of the oven. Bake for 30-40 minutes, or until filling is bubbly and crust is golden brown.

Downloadable Files

Printable cooking instructions for Avery 5164/8164 3.5″ x 4″ stickers

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