This Tuesday I’m sharing one of our all-time favorite recipes – homemade Chicken Pot Pie. We love to have this. We have to have at least two to serve our family these days but it is certainly a favorite!
We use leftover chicken or turkey when we have extra and always make extra filling to freeze. I have made homemade crust but at times, a good Pillsbury Ready Made piecrust works too. Hope you enjoy it as much as our family does.
- 1 package Pillsbury Ready-Made Pie Crust (or homemade Pie Crust – 2 pieces per pie)
- 1 cup flour
- 1 stick of margarine
- Salt and pepper to taste
- 1 tsp garlic powder
- 1 tsp minced onions (fresh or dried)
- 1 cup peas
- 1 cup carrots
- 1 cup diced potatoes
- 2 cups chicken or turkey
- 16 oz of chicken broth
Preheat oven to 400 degrees. In a large pan, heat one stick of margarine until melted over medium-high heat. Slowly stir in flour to make paste. Slowly add in chicken broth until you have a good texture of thick rue. Decrease heat to low and stir periodically.
Slowly add in peas, carrots, and potatoes. Slowly add in chicken or turkey. Once all is stirred in, transfer into piecrust, laid out in deep pie dish. Add piecrust top over the filling. Take a knife and add holes to allow steam release. (Hint: for extra quick, you can use thawed frozen peas and carrots or canned as well as canned white potatoes.)
Bake on high for 35-40 minutes. Oven times and temperatures vary. You can cover the edges of the crust to prevent browning or burning.
We typically serve this with a side salad, though it’s a complete meal in and of itself. (Hint, great way to use leftover rotisserie chicken or turkey – think holiday leftovers !!)