There are many ways to make chicken pot pie, and there’s not really a wrong way. Basically it’s just a thick chicken & veggie stew in a pie crust. So if you have a favorite chicken soup recipe, try thickening it up and put it in a crust! I rarely stick to a specific recipe and always cook to taste, but this recipe will give you a rough idea of how to make my chicken pot pie. This makes a great freezer meal too!! (see below)
- 3-4 chicken breasts
- 1-2 bags of mixed veggies of your choice
- 5-10 potatoes chopped small
- 4 cups of milk or cream
- 1/2 cube (4T) of butter
- 3/4 c. flour
- seasonings of choice
- Pie crust (top & bottom of pan)
Boil the chicken breasts until cooked, then chop up into bite sizes. Place the chicken back into some of the water you boiled the chicken in (about 2 cups worth) and add the butter & potatoes and set on a Med-high heat. In a separate bowl mix together the milk & flour (otherwise it will make lumps in your soup) When the milk & flour are mixed together without lumps pour them in to the chicken & water. Once the soup starts to thicken add the other veggies and keep stirring.
Line the bottom of your pan or pie dish with a layer of pie crust. When the soup is at the desired thickness pour it into the pan or pie dish and then cover with a second layer of pie crust.
Bake at 350 degrees for about 30 minutes or until the top starts to brown.
You can used frozen or canned veggies. I use store bought pie crust, but you can also make your own. This makes a great freezer meal!