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| COUNTRY CHICKEN POT PIE (HOMEMADE CRUST) | |
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Preheat oven to 350°F. Chicken: 1 lb. skinless, boneless chicken breast halves, cubed 1/3 cup oil (olive or vegetable) 1 tsp. minced garlic 1/4 tsp. onion salt 1/4 tsp. black pepper In a skillet, place oil, minced garlic, onion salt, black pepper, and 1 pound chicken which has been cubed. Cook on medium to high heat until cooked through. Drain and leave in strainer for future use. Crust: 1 cup all-purpose flour 2 tsp. baking powder 1/2 tsp. ground sage 2 tbsp. butter 1/8 tsp. salt 1/3 cup milk In a large bowl, combine flour, baking powder, ground sage, salt, cold butter, and milk. Form into a ball, roll out. Using skillet from the chicken, add carrots, celery, and onion. Pour in enough broth to cover the vegetables. Set left over broth aside for future use. Bring to a boil, reduce heat and simmer for 10 to 15 minutes. Filling: 1/2 cup chopped onion 1 cup sliced carrots 1 cup frozen green peas 1/2 cup sliced celery 1 can cream of chicken or cream of mushroom soup, condensed 1/2 tsp. celery seed 1/8 tsp. black pepper 1/8 tsp. salt 1/8 tsp. garlic powder 1 (14 oz.) can chicken broth In the same bowl used to prepare the crust, combine chicken, carrots, onion, celery, frozen peas, condensed soup, celery seed, pepper, salt, garlic powder. Add left over chicken broth until the desired consistency is reached. Lightly grease a 9x9-inch dish. Place mixture in bottom. Place crust on top and brush with egg whites or butter. Bake in preheated 350°F oven for 30 to 35 minutes, or until crust is golden brown and filling is bubbly. Cool for 10 minutes before serving. Submitted by: Blake Henry | |
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recipe reviews #179356
Ahdie (New York) says:
This also makes a GREAT pie... with a little adjustment!
#174705
Cris (Oklahoma) says:
Thank you for sharing your recipe. It's our favorite #1 recipe. Happy Holidays!
#170541
Steve (United States) says:
Great recipe. Have made it for the family numerous times. The only difference was it was missing potatoes so I add frozen cubed hash browns when cooking other veggies. Wonderful flavor. Love the sage in the crust.
#170120
Bstnh1 (Kentucky) says:
After 35 minutes, no bubbles at all - not even close. I suggest you heat the filling in a sauce pan before putting it in the casserole. (Yes, I followed the recipe exactly and even thawed the frozen peas before adding them).
#164970
Sherri Spencer (United States) says:
I have my own pot pie mixture made which I froze due to not needing as much. I am going to make this crust tomorrow and maybe double the recipe for crust on bottom and top, and you can also make mini pot pies - put crust in muffin pan, fill with filling, top with crust and bake! I am so glad I found this, its easy and I will have dinner done in a jif! Thank you so much!!
#151826
Tom (British Columbia) says:
I actually was just looking for a quick basic recipe, and this is definitely it. The only problem is , I phoned my mom while I was making this, and she is a accomplished chef of 35 years, while I was needing the dough on the board I told her, the recipe called for baking powder, and she said, well then your basically making a scone.
Tom
Tom
#147543
John Dang (California) says:
For the filling I sauté sliced shitake and brown beech mushroom with onions carrotsand zucchini butter before reducing with a little wine and then mixed inpre boiled potatoes and celery. Hearty and awesome.
#146481
Julie (Nevada) says:
Made the crust and used leftover chicken soup with a roux added. Delicious pot pie!
#142311
Lynda (Hawaii) says:
Made this using a double crust & adding 1/4 cup ground flax meal to it in place of some flour for added nuttiness/fiber. Put a layer of shredded Gruyere on top before adding the top crust, altho' sometimes I add cheese into crust mixture esp for apple pie. Used my frozen chicken gravy I had instead of the soup & thickened it some more with white wine/corn starch mixture, substituted green beans for the peas & sautéed garlic in with the veggies which also had red
potatoes & fennel. Delicious!
potatoes & fennel. Delicious!
#141787
Bill (Puerto Rico) says:
I never thought about sage in the crust. I'll try that. I usually use a heavy pinch of curry powder in my crust and also I'm a top and bottom cruster. I do love a chicken pot-pie and this is a great recipe.
#137914
Helen English (Georgia) says:
Have not used as of yet. I am interested in the rice-a-roni addition. Add the box to the filling to cook?
#134360
Tina Thompson (Idaho) says:
This came out so flaky and flavorful. .. I used my own home made filling and used this crust recipe as a top and bottom for my pot pies, totally awesome!
#130684
David (Michigan) says:
Very good recipe. Of course like so many other I add potatoes and I also add rice. I perforate the chicken and brown Rice a Roni mix makes for a nice thick filling. Of course when I make these I always make a few extra and freeze that way they are ready for the next time my family wants pot pies. Thanks so much.
#130109
Stacy (Georgia) says:
Just made and served this! Delicious! Thank you for sharing! :)
#127513
Dawn Horne (California) says:
This was a simple and fullfilling recipe, although I had to double the crust. Instead of the traditional filling I used califlower, broccoli, and carrots. My kids loved it!!
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