A homemade chicken pot pie is comfort food at its best! The ingredients are simple but I put jut a little extra effort into this hearty dish to prepare the chicken from scratch. It’s worth it!
Chicken Pot Pie is like Vegetable soup in a casserole! It’s a delicious stick-to-the-ribs hearty dish we usually prefer to enjoy in the winter months.
My recipe is almost from scratch. Why do I say almost? Here’s why!
- We cheat a little bit with the crusts by using pie crusts
- Frozen vegetables save us time and money
More Weeknight Meal Ideas
- Easy Chicken Parmigiana
- Mostly From Scratch Homemade Chicken and Dumplings
- Cheesy Mashed Potato Smothered Meatloaf
- Easy Classic Lasagna
This recipe begins by boiling a hen so we have fresh broth and chicken. That freshness adds tons of flavor to this dish and allows the opportunity to save some chicken and broth for another meal. You know, cook once, eat twice is a great way to stretch the budget.
The recipe only calls for one cup of broth which means there will be plenty to freeze for other recipes! Chicken Broth freezes well.
Also See How To Preserve Chicken Broth
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.
One of my shortcuts is using refrigerated pie crusts which is a big time saver.
Printable recipe at the end
Frozen Vegetables, cream of potato soup and chicken broth combine to make a scrumptious filling for this Chicken Pot Pie. Heating the pie filling on top of the stove prior to baking helps to meld all of the flavors.
It’s an added bonus that this is a one dish meal too! This Homemade Chicken Pot Pie is so good, you will want to eat it again the next day. That is why I usually double the recipe and plan for leftovers the next day.
~Share This Recipe To Pinterest~
- 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!
Shirley Wood
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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!