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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 #108238
Dustin Kellough (North Carolina) says:
Awesome recipe, I'm making this right now.
#113392
Amanda (United States) says:
No other recipe has gotten a review out of me until now. This chicken pot pie recipe is amazing and requires no alterations. Well, except that it needs to be doubled so that there is enough for leftovers! Oh, wait, I did add potatoes because that's what I'm used to. But other than that the taste is right on - flavorful comfort food. Hint on doubling the recipe; don't double the oil. My chicken was swimming in it. Haha.
#114691
Angie (North Carolina) says:
I loved it. Just fixed it today with left over Turkey. Also put diced potatoes in it. Very filling with just one pie slice.
#114927
Tina Landi (New York) says:
I used left over turkey and made an excellent pot pie which I used whole wheat crust on top! Tastes great with extra black pepper for added spice! This by far (considering my first pot pie) was tasty!!! Thanks...
#116188
Tameka (Arizona) says:
I always buy the little store pot pies. And when I saw that I had all the ingredients, I had to try it. It was my first time ever making my own chicken pot pie! And it turned out delicious!! I had celery and potatoes and green beans and it still turn out great! Thank you so much for putting up this recipe =)
#117772
Tera Isom (California) says:
Great recipe for a cold winters day!!!
#121122
Trish (Oklahoma) says:
Has anyone tried adding broccoli?
#121268
Carole Sue Taylor (Washington) says:
Love the chicken pot pie recipe! I make it over and over but use a 9 x13 pan with 2 crusts. It is always a hit when served!
#121905
Stevee (United States) says:
Dear Blake; I am writing a cookbook. What I did was use your recipe as a guideline. Cooked turkey first, then everything in wave for 7 min. Put in dish and layered canned biscuit dough on top in toaster oven. 10 minutes. Love ya! Stevee.
#122093
Lyndsey N. (Ohio) says:
I'm not the best cook but this recipe was so easy. My two yr old helped with the crust and when it was done my husband came home took one bite and asked what kind of homestyle bake it was lol he didn't believe I made it myself. Had to show him the pictures of us cooking it. Definitely going to use for the holidays!
#123497
Ellie (California) says:
I used the Pillsbury filling recipe/Progresso base and then the homemade crust off here. The Mr. loves it...in fact I'm baking two more for this week! Not a fattening recipe @ all...I use unsalted butter and also add additional healthy spices. Bon Appetit!
#125240
Sherry (Minnesota) says:
It was good. If adding potatoes, cut them small and cook them prior to adding them. I didn't and there were some that were still hard. Also I would not add as much celery seed. It was too overpowering. I would also make my own crust but still add the sage to it. Other than that is was very good.
#125288
Rebecca (United States) says:
Delicious crust, great instructions and useful for leftover veggie soups and roast veggies :) thanks!!
#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!!
#130109
Stacy (Georgia) says:
Just made and served this! Delicious! Thank you for sharing! :)
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