Homemade Chicken Pot Pie
Recipe type: Dinner, Supper
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
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
  • 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
Instructions
  1. Preheat oven to 375 degrees.
  2. 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.
  3. 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).
  4. 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.
  5. 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.
  6. Add the shredded cheese and stir until cheese has melted and the mixture is smooth.
  7. Once mixture is smooth, add in the cooked chicken and onions and combine thoroughly.
  8. Spray a 9½" pie plate with cooking spray and place on of the pastries into the dish.
  9. Pour, or spoon, the chicken and vegetable mixture into the dish.
  10. 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.
  11. Cut 4-6 slits in the top of the pastry.

  13. Optional:
  14. 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.
  15. 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 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
¼ 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
Recipe by It's Free At Last at https://itsfreeatlast.com/homemade-chicken-pot-pie-recipe-hearty-fall-meal/