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Easy Chicken Pot Pie

Easy chicken pot pie recipe with flaky, homemade crust, rich broth and plenty of meat and vegetables. Works great to make leftover chicken into a new meal.

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Easy chicken pot pie recipe with flaky, homemade crust, rich broth and plenty of meat and vegetables. Works great to make leftover chicken into a new meal.

Ingredients

Units Scale
  • Pie crust, enough for top and bottom crust or single crust*
  • 1 medium/large onion, chopped
  • 1/4 cup butter
  • 12 cloves garlic, minced or run through a garlic press
  • 1 cup diced chicken, cooked or raw
  • 1 quart chicken broth
  • 1 large potato (2 cups chopped)
  • 2 carrots (2 cups chopped)
  • 2 stalks celery, chopped
  • 12 tablespoons fresh parsley, chopped
  • 1 cup peas
  • 1 cup water mixed with 1/2 cup flour or 1/4 cup cornstarch (for thickening)
  • 1/2 teaspoon curry powder
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 350°F.
  2. Saute onions and garlic in butter until glossy and tender. Add chicken and cook through if needed.
  3. Add broth, carrots and potato. Cook until tender.
  4. Add celery, parsley and peas.
  5. Mix flour and water to form a slurry. Bring broth mixture to gentle boil. Pour flour/water mix into broth, stirring constantly, until broth thickens into gravy. NOTE – you may not need quite this much flour and water, depending on your broth and veggies, but this should be about right.
  6. Pour chicken/veggie mixture into prepared crust. Make sure you cut ventilation slits in the top crust before placing it on the pie and sealing it. Crimp the edges of the pie with your fingers, making sure to catch the edge of the pie plate rim with the crust. Bake 45 minutes to one hour, until top is lightly browned and center of pie is bubbling. (Glass pans will take longer to cook.)

Notes

Basic Pie Crust Recipe

  • 1/2 cup lard or half lard/half butter, cold
  • 2 cups all purpose flour
  • 1 teaspoon salt
  • 1 tablespoons cold water

Cut together flour, salt and lard/butter with two knives or a pastry blender until mixture forms peas size lumps and is evenly blended. Mix together other ingredients in small bowl, blend well. Pour liquid over flour/lard mix. Blend with fork until you can form the dough into a ball. To keep crust light and flaky, do not overwork the dough.

Roll out between sheets of waxed paper lightly dusted with flour for easier handling. Dough will keep wrapped in the refrigerator for several days or can be frozen.

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