Homemade Chicken Pot Pie

It has been a couple of weeks since the first official day of fall, and I am loving every minute of it. The crisp cool air, falling leaves, sweater weather and perfect fall comfort foods! 

My loving rancher husband has been busy with working cattle all afternoon. It’s the perfect cool fall, rainy day. 

I love being organized, but I can’t commit to meal planning. What we don’t grow or raise for food, I try to buy healthy foods that are on sale or in season. And the rest of our meals are created with leftovers.

Tonight, I have leftover whole roasted chicken from the other night to use up. It doesn’t get much better than a classic fall comfort food. And chicken pot pie is one of our favorites!

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Homemade Chicken Pot Pie

This recipe is fairly quick and easy because I’m using leftover chicken and some bone broth from a batch I made earlier in the week. If you are using fresh chicken, just cook it prior to following this recipe.

Ingredients for the homemade chicken pot pie filling:

• 1-1 1/2 cups cooked chicken, shredded
• 2-3 medium carrots, sliced
• 2 cups of poultry bone broth
• 1 medium onion, chopped
• 1 medium potato, chopped (but not too large so they cook quickly)
• 1/3 cup fresh or frozen peas (frozen mixed veggies will also work if that’s all you have on hand)
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• Salt & pepper to taste

Lightly grease skillet with olive oil to sauté vegetables. Add onions and carrots to skillet and sauté until onions are slightly translucent. Create a little well in the middle of the vegetables and add butter to melt. Stir in flour until well combined.

Slowly add in bone broth and mix well. Then stir in the chicken, potatoes, and peas. The mixture should resemble a thick gravy. Salt and pepper to taste. Preheat oven to 425 and begin making the pie crust.

Ingredients for the homemade pie crust:

• 2 1/2 cups all-purpose flour
• 2/3 cups butter
• 3/4 cups cold water (more or less depending on type of flour you use)

Add flour to a large bowl or food processor (be careful not to over work the dough if using this method). Cut in butter until mixture resembles coarse crumbs. Then add the water 1/4 cup at a time.

Once you get to the last 1/4 add in slowly until you make a rough dough ball.

Note: I usually use a food processor to save time and add the water in about a tablespoon at at time towards the end.

Once you have your dough formed, divide it in half. Take one half, generously flour your countertop, and rolling pin. Roll it out slightly larger than the diameter of your pie pan.

I used a quiche dish for this recipe. Here’s one similar to what I used. A deep dish pie pan also works well for this.

Add your chicken pot pie filling. Roll out second half of dough and add to top of the pot pie. Crimp the edges and cut an X in the top of the crust.

Add foil or a pie shield around the edges of crust for at least the first half of baking to prevent burning the crust. I usually keep it on until the last 10-15 minutes of baking.

Bake in preheated 425 degree oven for approximately 30-40 minutes or until crust is a nice golden brown and baked through.

Allow to cool slightly before cutting. Serve & enjoy! (scroll for an easy recipe print out!)