Chicken Pot Pie is one of my families favorite Sunday Suppers. This pie has a flakey crust and the filling is creamy and full of flavor.
I have a small confession to make – pie crusts and I don’t really get along well. If you have an aversion to pie crusts that are not pretty then shield your eyes before you look any further. Do not, however, think this recipe is not worth trying.
Here at Feeding Big and more, we often have leftover chicken from a Sunday roast chicken. I don’t like to waste anything and work hard to prevent food waste, so I make sure I find recipes that use up our leftovers. This chicken pot pie uses up what we have leftover and makes a great meal that my family loves.
If you don’t have leftovers, you can easily stop by your local grocery store and pick up a rotisserie chicken and use that. You can use a purchased pie crust, if you are low on time. I believe on making your time in the kitchen enjoyable and not stressful.
Every bite of this chicken pot pie is filled with chunks of chicken and tasty vegetables. This dish is truly a one pot meal. I alway add a salad to the dinner just to round things out.
Chicken Pot Pie is a recipe you should try! I know your family will love it.
Chicken Pot Pie from Scratch
- 2 cups all purpose flour
- 3/4 cup Crisco® All-Vegetable Shortening well-chilled
4 to 8 tablespoons ice cold water
- 1 tsp salt
- 1/3 cup Land-O-Lakes butter
- 1/3 cup chopped onion
- 1/3 cup chopped carrot
- 1/3 cup chopped celery
- 1/2 small can of mushrooms
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon thyme
- 1 3/4 cups Swanson™ chicken broth from 32-oz carton
- 1/2 cup milk
- 2 1/2 cups shredded or chopped cooked chicken can use turkey
Heat oven to 425°F.
Make pie crust.
In a 2-quart saucepan, melt butter over medium heat. Add onion, carrot and celery; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk. Stir frequently until thick and bubbly.
Stir in chicken, peas and mushrooms. Remove from heat and let cool. Spoon mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
Bake about 40 minutes or until crust is golden brown. When the pie has baked for 20 minutes, take it out of the oven and cover the crust edge with foil.
Let stand 5 minutes before serving.
If you are a busy and don't have time to make a pie crust - by all means, use a purchased one. Don't have leftover chicken? Purchase a rotissarie chicken and use it. You can also change up the vegetables to suit your family.
Make sure you stop by these other home cook’s sites and see what they created.
Appetizers and Soups
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- Cheesy Sausage Stuffed Mushrooms from Runner’s Tales
- Creamy Zucchini Soup from Lydia’s Flexitarian Kitchen
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- Take the Sunday Supper Month Pledge plus Family Friendly Recipes from Sunday Supper Movement
Help us celebrate National Sunday Supper Month by entering the Idaho® Potato Let’s Poutine recipe contest, sponsored by the Idaho Potato Commission, with prizes of $500, $200 and $100, plus a ticket for each winner to Food and Wine Conference 2016. All the rules and conditions for entry can be found on our Sunday Supper Movement website.
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To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
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