Shirley’s Famous Homemade Chicken Pot Pie
A homemade chicken pot pie is comfort food at its best! The ingredients are simple but you will put jut a little extra effort into this hearty dish to prepare the chicken from scratch. It’s worth it!
There are several benefits to boiling a hen besides just for it’s intended recipe. This recipe only calls for one cup of broth which means there will be plenty to freeze for other recipes! There is also enough chicken to divide between two recipes.
BUDGET TIP
Boil one hen for two meals. After pulling the chicken off the bone, refrigerate half of the chicken for a second meal like Chicken and Dumplings or Homemade Chicken Salad. Freeze the leftover broth for soups and stews.
One of the best parts of any chicken pot pie is the crust! I like to make mine in an oblong casserole dish rather than a round deep dish for more crust per serving. Be sure to poke some holes for venting.
Vegetables, cream of potato soup and chicken broth combine to make a stick-to-the-ribs hearty meal. It’s an added bonus that it’s a one dish meal too!
Be sure to add some crust to each individual serving!
- 1 small whole hen
- 1 bag frozen mixed vegetables (16 oz.)
- 1 can cream of potato soup
- 1 cup chicken broth
- Refrigerated Pie Crust
- 1 Tbsp. sage
- Salt & Pepper to taste
- PREPARE THE CHICKEN
- Boil the hen in a Dutch oven until it falls off the bone.
- Drain and debone the chicken.
- Shred the meat by hand and set aside.
- PREPARE THE VEGETABLES
- Into a large pot add the vegetables, chicken broth and soup.
- Heat stirring occasionally.
- Stir in the seasonings and the chicken.
- Heat just until bubbly.
- MAKE THE PIE
- Prepare a casserole dish with non-stick spray
- Spread one pie crust across the bottom and side of the dish.
- Pour in the heated pie mixture.
- Spread the second pie crust over the top to cover completely
- Use a knife or fork to poke sporadic holes in top of the crust.
- BAKE
- Bake in preheated oven at 325° for 30 to 40 minutes uncovered. After 20 minutes of baking, remove from oven and cover with foil then return to oven.
- Serve and enjoy!
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Tiffany says
Hi, Shirley ~ I LOVE Chicken Pot Pie but don’t eat it very often. Now that I have a healthier option, I’m going to enjoy it much more often! I’m pinning it for later reference. Thanks for sharing!
Sherry says
This looks heavenly! Pot pie is one of our family favs. We also use a top and bottom crust (my favorite part). Thanks so much for sharing with us at Funtastic Friday.
Jennifer says
This looks great! Thanks for linking up at the Weekend Blog Hop at My Flagstaff Home!
Jennifer
Joy @ Joy Love Food says
Homemade chicken pot pie is the best, your version sounds wonderful! Thanks for sharing at What’d You Do This Weekend?!
Sandy Sandmeyer says
This looks so good. Thanks for sharing your recipe at the #AnythingGoes Link Party.
Jess says
Oh my, this looks amazing! I’ve pinned it! YUMMY!
Thanks for joining Cooking and Crafting with J & J!
Erlene says
Yum! I do the same as you. I make my pot pie in a rectangular dish with two crusts too! Will have to make this and lyk.
sue says
Love this pie and I love that you use cream of potato instead of cream of chicken soup. Thanks for sharing with us at #WednesdaysWisdom
Melinda says
Hmm, we always use cream of chicken. What kind of different flavor does the potato soup add?
Shirley Wood says
We like the Cream of Potato soup because it add the little potatoes to the pie. I’ve used the cream of chicken when I didn’t have the potato but with the chicken pieces and the chicken broth already added, I thought the potato would be nice. We like it! Try it and let me know what you think.
Julie says
Hi Shirley your chicken pot pie looks so good. I hope you will join and share this at our Cooking & Crafting with J & J this week.
I featured your fabric containers this week at our party. Thanks for sharing that cute craft with us.
Julie
Julie’s Lifestyle
Shirley Wood says
Thank you so much Julie. I’m on the way to link up right now!