Homemade Chicken Pot Pie Recipe for a Hearty Fall Meal
Fall has finally arrived and I couldn’t be happier! It is my favorite time of year. I love the wonderful colors of the changing leaves on the trees and the crisp cool air. Along with the colors of Fall, our food focus shifts to hearty and warming. If you are like me, there is something about crisp cool air that makes me bring out my hearty comfort foods! One of my very favorite comfort foods is Homemade Chicken Pot Pie!
You just cannot beat this recipe for a tasty, hearty meal! And, please do not let the ingredient list and steps scare you! It is actually a VERY EASY and simple recipe that anyone can make! There are no uncommon ingredients – just simple, basic and very forgiving. And, while I could have went all out and made my crust from scratch, those pre-made pie crust are so darn handy and no one has complained yet! Why not take the easy way out 🙂
While we are on the subject of comfort food, you may like our yummy Quick and Easy Buffalo Chicken Mac Recipe too!
Homemade Chicken Pot Pie
Ingredients:
1 large boneless chicken breast, cut into small diced squares (if breast are very small, or using tenders, use 2)
1 small-medium onion, diced into small squares
2 tablespoons butter
1 cup peeled diced potatoes (usually equivalent to 4 small potatoes or 2 medium)
1 stalk celery, chopped thinly
1 1/2 cups frozen mixed vegetables
1 14.5 oz can chicken broth
1 can cream of mushroom soup, undiluted
1 tsp. salt
1 tsp. pepper
1/8 tsp. onion powder
1/8 tsp. garlic powder
1/4 tsp. dried parsley
2 Tbsp. cornstarch
2 Tbsp. water
1 cup shredded cheddar cheese
2 pie pastries from the dairy section (usually comes 2 to a box) OR see pastry recipe below post
Optional glaze (I use) for top crust:
1 egg yolk beaten slightly
1 tablespoon milk
Instructions:
Preheat oven to 375 degrees.
Melt the butter in a skillet. Season diced chicken with salt and pepper to taste and cook over medium heat until chicken is browned and onion is tender. Stir often.
While chicken and onions are cooking, in a 3 quart or larger pot – combine the potatoes, celery, mixed vegetables, chicken broth, cream of mushroom soup, salt, pepper, onion powder, garlic powder, and parsley (the next 10 ingredients listed).
Bring to a boil and then reduce the heat to a simmer. Cover and allow to simmer approximately 15 minutes or until vegetables are tender.
Mix together the cornstarch and water and stir until smooth. Add to the vegetable and soup mixture and stir until smooth and creamy. This will thicken the mixture. Continue simmering a few minutes until thickened.
Add the shredded cheese and stir until cheese has melted and the mixture is smooth.
Once the mixture is smooth, add in the cooked chicken and onions and combine thoroughly.
Spray a 9 1/2″ pie plate with cooking spray and place one of the pastries into the dish.
Pour, or spoon, the chicken and vegetable mixture into the dish.
Place the remaining pastry over the top of the chicken mixture. You can trim the edges, but I prefer to tuck it around and seal with the bottom pasty. Then, crimp the edges. Using a fork, gently press the edges to complete the seal.
Cut 4-6 slits in the top of the pastry.
Optional:
Combine the egg yolk and 1 tbsp. of milk. Brush lightly over the pastry with a pastry brush to seal and give it a golden brushed striped glaze.
Bake at 375 degrees for 30 minutes, or until golden.
Notes:
Watch carefully during the final 5-10 minutes. If it appears to be browning to quickly, cover lightly with aluminum foil for the rest of the baking time to prevent over browning.
If using the egg glaze, the pie will brown more quickly.
Remove from oven and allow to rest, or sit, for approximately 10 minutes. Then, serve in individual bowls or ramekins by spooning out and serving with a section of the crust.
Homemade Chicken Pot Pie is a hearty delicious homemade meal sure to satisfy hungry appetites!
Enjoy!
If you prefer to make homemade pie crust:
Pie Crust Ingredients:
Yields: 1 double pie crust
2 1/2 cups all purpose flour
1 tbs vinegar
1 tsp salt
1 whole egg
1 cup shortening
1/4 cup cold water
Pie Crust Instructions:
Combine flour and salt together. Cut shortening into flour mixture.
Beat egg with whisk, add water and vinegar then combine with flour and shortening mixture.
Roll out to approximately 1/4 thick
Print this recipe!
- 1 large boneless chicken breast, cut into small diced squares (if breast are very small, or using tenders, use 2)
- 1 small-medium onion, diced into small squares
- 2 tablespoons butter
- 1 cup peeled diced potatoes (usually equivalent to 4 small potatoes or 2 medium)
- 1 stalk celery, chopped thinly
- 1½ cups frozen mixed vegetables
- 1 14.5 oz can chicken broth
- 1 can cream of mushroom soup, undiluted
- 1 Tbl. salt
- 1 tsp. pepper
- ⅛ tsp. onion powder
- ⅛ tsp. garlic powder
- ¼ tsp. dried parsley
- 2 Tbsp. cornstarch
- 2 Tbsp. water
- 1 cup shredded cheddar cheese
- 2 pie pastries from the dairy section (usually comes 2 to a box) OR see pastry recipe below
- Optional glaze for top crust:
- 1 egg yolk beaten slightly
- 1 tablespoon milk
- Preheat oven to 375 degrees.
- Melt the butter in a skillet. Season diced chicken with salt and pepper to taste and cook over medium heat until chicken is browned and onion is tender. Stir often.
- While the chicken and onions are cooking, in a 3 quart or larger pot - combine the potatoes, celery, mixed vegetables, chicken broth, cream of mushroom soup, salt, pepper, onion powder, garlic powder, and parsley (the next 10 ingredients listed).
- Bring to a boil and then reduce the heat to a simmer. Cover and allow to simmer approximately 15 minutes or until vegetables are tender.
- Mix together the cornstarch and water and stir until smooth. Add to the vegetable and soup mixture and stir until smooth and creamy. This will thicken the mixture. Continue simmering a few minutes until thickened.
- Add the shredded cheese and stir until cheese has melted and the mixture is smooth.
- Once mixture is smooth, add in the cooked chicken and onions and combine thoroughly.
- Spray a 9½" pie plate with cooking spray and place on of the pastries into the dish.
- Pour, or spoon, the chicken and vegetable mixture into the dish.
- Place the remaining pastry over the top of the chicken mixture. You can trim the edges, but I prefer to tuck it around and seal with the bottom pasty. Then, crimp the edges. Using a fork, gently press the edges to complete the seal.
- Cut 4-6 slits in the top of the pastry.
- Optional:
- Combine the egg yolk and 1 tbsp. of milk. Brush lightly over the pastry with a pastry brush to seal and give it a golden brushed striped glaze.
- Bake at 375 degrees for 30 minutes, or until golden.
If using the egg glaze, the pie will brown more quickly.
Remove from oven and allow to rest, or sit, for approximately 10 minutes. Then, serve in individual bowls by spooning out and serving with a section of the crust.
Homemade Chicken Pot Pie is a hearty delicious homemade meal sure to satisfy hungry appetites!
If you prefer to make homemade pie crust:
Pie Crust Ingredients:
2½ cups all purpose flour
1 tbs vinegar
1 tsp salt
1 whole egg
1 cup shortening
1/4 cup cold water
Yields: 1 double pie crust
Pie Crust Instructions:
Combine flour and salt together. Cut shortening into flour mixture.
Beat egg with whisk, add water and vinegar then combine with flour and shortening mixture.
Roll out to approximately ¼ thick
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