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The Best Homemade Chicken Pot Pie

· In: Lifestyle, Recipes, Uncategorized

You may be thinking that a chicken pot pie doesn’t sound like a recipe you would find within the walls of a healthy living program and well, you would be right. However, comfort food, a dish that hugs your heart and soul, is one of life’s necessities. No, we do not eat this every day or even every week, however, it does play an important role in our lives. I have lost track of the number of chicken pot pies I have made for my family, friends, and even their friends. It is the number one dish that I am asked to make and once you have one of these pies baking in your oven you will understand why. I have a two recipes that range from incredibly easy to a bit more labor intensive and I promise you they are both fabulous! No matter what your cooking and baking skill set is, you can create a magnificent pot pie. I am excited to share with you a recipe for the best homemade chicken pot pie that you will want to make over and over.

But first, can we take a moment to talk about comfort food?

So, can food really offer you comfort in times of heartbreak, grief, and despair?

In short, yes. I do believe it can.

Once upon a time, when my children were in elementary school, my family went through an extremely dark and painful period. My son Joey, then eight years old, was diagnosed with brain cancer and then Leukemia. His treatment and numerous complications dragged on for years and as you might have guessed, combining the roles of wife, mother, caregiver, and business owner was mentally and physically exhausting. The hospital became our second home and while we tried our best to keep things normal for Joey’s twin sister and his 10-year-old brother, coming up with a dinner plan was beyond my capabilities. And then, like something out of the movie It’s a Wonderful Life, kind and generous people started showing up with meals for my family.

Gathering together around the dinner table with a home-cooked meal brought a sense of much-needed normalcy and family time. Sure, we could get a carry-out from a local restaurant and we often did, but nothing can replace a homecooked meal made with love. It was as if we could taste the love and concern for our family in every bite. The very thought that someone took the time out of their busy lives to do this for us meant everything.

If you were one of the angels that came to our rescue, I sincerely hope you know how much that meant to us. We have never forgotten it.

On one of those nights, my neighbor’s mother Carol sent over a chicken pot pie with some absolutely divine homemade yeast rolls. I am someone who that believes in times of crisis carbs can be your best friend. I can still recall my family staring into the oven in awe as the pie baked and filled our home with the most tantalizing aroma imaginable.

Carol was kind enough to share her recipe with me and since then I have created and made (depending on my time and what ingredients I have on hand) chicken pot pie numerous times.

So, out of the two different recipes for chicken pot pie, which one is really the best? It is whichever one you decide to make! Honestly, when you pull it out of the oven you will agree.

You will want to get your hands on this!

I talk about Better than Bouillon products so much that people think it is my side hustle. I have been using it for over ten years and won’t be without it. I think all of the flavors are praiseworthy, but today let’s talk about the Organic Roasted Chicken reduced sodium. I keep a jar of regular roasted chicken and the reduced sodium on hand. Once open, be sure to store them in the refrigerator. I use both in so many dishes, casseroles, roasted chicken, gravy, and much more. Also, I no longer purchase vegetable stock or chicken stock, or broth. It is so easy to make your own. I use a large Pyrex measuring cup and add boiling water and about a tablespoon of the Better than Bouillon and stir. No matter which chicken pot pie recipe I use, you can bet that you will find Better than Bouillon.

If you are adding your own seasonings or using canned veggies then I do recommend the reduced sodium. Canned foods are often high in sodium (if using canned I look for the reduced sodium) and if you use the regular Better than Bouillon you will have a super salty pot pie. (I made this mistake once so trust me on this one )

What about vegetarians?

You absolutely can make a fabulous veggie pot pie! I recommend getting your hands on the No Chicken Base Better than Bouillon and adding your favorite vegetables. You can also replace the chicken if you wish with a plant-based chicken or simply leave it out. I like to add broccoli to my pot pie when making a vegetarian version.

I am sharing my three favorite ways to make a chicken pot pie. Let me know which one you try!

Oops…almost forgot. Before we begin…I love this reusable ring that you place over the edges of the crust. It keeps the edges from getting too dark or burning. This one is adjustable and comes in a two-pack so you can make one pie to give away and keep the other for yourself. You can use foil, but this stays on and in place so nicely and as I mentioned, is reusable.

The Easiest Ever Homemade Chicken Pot Pie

This recipe has all the shortcuts but I promise you will still be a superstar when you pull this out of the oven. If you do not have time to cook chicken breasts you could use a rotisserie chicken from your local grocery store.
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Ingredients
  

  • 1 All Ready pie crust Found in refrigerator section
  • 2 cups Frozen mixed vegetable blend
  • 1/2 cup Frozen peas you can adjust the amount of veggies to your liking
  • 1 can Cream of potatoes soup
  • 2 cans cream of chicken soup
  • 3 cooked chicken breasts, cut into small pieces or use rotisserie chicken and cut up
  • 1 tbsp Better than Bouillon reduced sodium roasted chicken base If using the original Better than Bouillon Roasted chicken base, I recommend using reduced sodium soups.

Instructions
 

  • Preheat oven to 425°. While the oven is preheating, bring the pie crust to room temp and then place one of the pie crust rolls in the bottom of a pie dish
  • mix all ingredients together in a large bowl and then pour into pie crust
  • Cover with the other crust and roll the top over the bottom crust and pinch together sides.
  • Cut three slits on top crust with knife to allow steam out. Brush top with milk or cream
  • Bake for 30 mins and then place ring on edges or foil.
  • Put back in oven and back for approx 45 additional minutes.
  • You will know it is done baking when top is golden brown and filling is bubbling through slits.
  • Remove pie from oven and allow to rest for 15 minutes before serving

Notes

Will something so easy really be praiseworthy? Yes. Yes, it will. Comforting? You bet. 
A few things to consider when preparing this:
-Allow the pie crust to come to room temperature before working with it. Otherwise, it will crack and fall apart. 
-You can Google a video on how to pinch together sides of crust but really, it will not matter how it looks! Don’t sweat it. 
-Keep in mind that using canned soup will contain sodium. You can add in salt and pepper but once you add too much salt, you cannot take it out. I did this once! 
A word on cooking chicken breasts: 
I always cook my own chicken for pot pies either by roasting a chicken the day before or cooking chicken breasts. When using chicken breasts, place on a cookie sheet, drizzle with olive oil, and sprinkle on salt and pepper. Bake until done but do not overcook. I cut up the breast into bite-size pieces with a fork and a pizza wheel. 

Classic Homemade Chicken Pot Pie

My favorite way to make chicken pot pie is to roast a couple of chickens the night before for dinner and then use the remaining chicken and gravy in my pot pie. It gives the pie a true homemade taste. If roasting up chickens the night before is not in your wheelhouse, no worries! Cook chicken breasts in the oven by drizzling on a little olive oil, salt, and pepper. Do not over bake.
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Ingredients
  

  • 1 Pie crust -homemade or store-bought. You need the top and the bottom. Bring to room temp.
  • 1 lb. cooked chicken breast or roasted chicken
  • 5 tbsp organic butter
  • 1 1/2 cup sliced organic carrots
  • 1/2 cup chopped celery
  • 1/2 cup yellow onion – chopped
  • 3/4 cup Frozen peas -organic (I like lots of veggies so you can adjust to your liking)
  • 1/2 cup leftover chicken gravy if you have it. No worries if you do not.
  • 1/2 teaspoon Garlic powder
  • 1/2 teaspoon Poultry seasoning
  • 1 tbsp Better Than Bouillon Roasted Chicken
  • 1/4 cup All-purpose Flour
  • ½ cup Heavy Cream -Organic
  • 1 cup Chicken broth (I make my own with Better than Bouillon by dropping in a tbsp into a Pyrex measuring cup of 1 cup hot water and dissolving)
  • Fresh Parsley if desired
  • salt and pepper to taste. Watch the salt if using the regular and not reduced soduim Better than Bouillon.

Instructions
 

  • Pre-heat oven to 425°
  • Add the butter to a large skillet over medium heat and melt the butter. Add the carrots, onion, and celery and cook until tender.
  • Add in poultry seasoning, garlic powder, and Better than Bouillon. Stir well.
  • Add in flour and combine well until no dry flour remains. Slowly stir in the cream and then the chicken broth. Cook until thick and bubbling. Stir often.
  • Remove from heat and stir in chicken, peas, and parsley if using. Add in gravy if you have that. (gravy is from a previous roasted chicken. Simply skip if you do not have it)
  • While the filling is cooling slightly, add one of the bottom pie crust layers to the pie dish.
    Once the filling has cooled down, (you don't want it super hot) spoon it into the pie dish.
  • Top with the second pie crust and seal the edges of the crust together. Cut three slits on the top with a knife to allow steam to escape. Brush a little heavy cream on top and place the pie on a parchment-lined cookie sheet.
  • Place in oven on the lower rack. After approx. 15 min. baking, remove pie and add a ring to the edges or foil to prevent the crust from getting too brown or burnt. Place back in the oven and bake for an additional 20 min. or until the crust is golden brown and the filling is bubbling through the slits.
  • Remove from oven and allow to cool 15-20 minutes before serving.

Notes

To me, a homemade chicken pot pie is like a heartier version of chicken soup. Both soothe and comfort us in times of stress, heartache, and sickness. 
I like to send over one of my chicken pot pies instead of flowers when there is sickness or grief in someone’s family. 
In times of sickness or grief, I make one of my chicken pot pies and give it unbaked to the family. I cover the pie in aluminum foil, write out the baking instructions on a slip of paper, and tape it on top. This way they can bake it up fresh or freeze it. Leftovers reheat nicely too. 
I use heavy cream as my wash on the top crust because we have an egg allergy in my household. Feel free to use an egg wash if you wish. 
Do allow the pie to cool down for approx 15-20 minutes before cutting and serving. Otherwise, it is a bit runny and hard to serve. 

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