Country Chicken Pot Pie (Homemade Crust) - Reviews (Page 3) - Recipe

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COUNTRY CHICKEN POT PIE
(HOMEMADE CRUST)

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
Country Chicken Pot Pie (Homemade Crust)

· May 15 · #68720

Tiffany (Virginia) says:

Followed directions and it was wonderful. I did use a store bought crust for the bottom because it needed to be used and made the homemade crust for the top. Turned out great! Plan on adding it to the monthly menu.

· May 16 · #68768

Savanah (Washington) says:

I made this recipe with just a few minor changes. I didn't have ground sage so I left that out of the crust. I substituted potatoes for celery as well. I cooked the rest of the recipe just as it is written. I made it in a square casserole dish and it turned out fantastic. Next time I think I will do a crust on the bottom as well as on top.

· Jun 1 · #69975

Kelly (Pennsylvania) says:

great recipe....modified the filling to fewer steps...but the crust!!!!! oh my goodness...SUPER SUPER...YUMMY!!!I am going to try and double the crust next time.(double meaning top and bottom crust)

· Aug 16 · #76026

Byron (California) says:

I used this recipe to stuff discs of a 15 lb zucchini squash I grew then sliced like donuts 3-inch thick, laid on their side and filled the topped with this crust.. It turned out like an award winning stuffed squash. I could win a competition if I entered it. I gave a piece to many different people and they wanted my secret. Simple I said.. Follow this recipe but slice squash 3 inches thick lay on side and take out seeds then fill with pot pie mix and then lay crust over and bake.. SOOOOO good !!!!!!!!

· Nov 8 · #83118

Sarah (Michigan) says:

This recipe was delicious! I actually only used the crust part of the recipe and made 2 batches for a top and bottom crust but it got rave reviews from my entire family! Only 2 changes; I needed 1/2 c of milk not 1/3 c and I used rubbed sage instead of ground because I had it in the house and it was truly delicious!
I have a filling recipe that starts with a white sauce instead of using canned soup and it was great with this crust. Thank you for sharing Blake, this will surely become a regular treat at our house!

· Nov 28 · #85712

Christina Thomson (Illinois) says:

I tweaked the recipe just a little but it turned out very good. Very happy with the overall turn out. Thank you for sharing your recipe.

· Nov 29 · #85758

Carole Taylor (Washington) says:

I have been looking for a great pot pie recipe...this is it! My husband and mom asked for more!

· Nov 30 · #85863

Annie (New Jersey) says:

I tried the crust recipe and it was great! I made a couple of changes. Used a food processor and doubled the recipe. Used a whole stick of butter, fresh sage and buttermilk instead of milk. It was delicious. The dough is very easy to work with. I rolled it very thin and it baked beautifully. Will be using it again to make baked empanadas. Thanks!

· Dec 1 · #85983

Nan (New Hampshire) says:

So simple. . . so Yummy!!!! I used 1/2 the broth & substituted white wine for the other 1/2.

· Dec 23 · #88798

Phyllis (Virginia) says:

I made this last week. It is excellent. The sage in the crust is something I would never have came up with - but will use in other crust recipes that involve meats, vegs. Thanks for a great recipe.

· Jan 13 · #91160

Mike Dunn (Florida) says:

Hands down the best pot pie I have ever made. Great recipe!

· Feb 7 · #93515

Tisha Beaird (Indiana) says:

I used cresent rolls for the crust. I just rolled it out flat to cover the vegetable mixture. It was very good! Thanks for the recipe.

· Feb 21 · #94715

Dee (New Mexico) says:

This was quick and easy to make and my family really enjoyed it. Thank you.

· Mar 23 · #97157

Hanna (Missouri) says:

My husband and I loved it, I added 1/2 cup of corn and 1/2 cup of green beans, it was awesome.

· May 30 · #101728

Stefanie (California) says:

I just made this for the second time in the last 2 weeks. It is definitely a hit at my house. I doubled the recipe and put crust on the bottom, up the sides and on the top. Never too much crust as far as I am concerned. The first night 4 adults ate. I then fixed it for leftovers for several days after that for just the 2 of us at home. It's great!

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