Easy Homemade Chicken Pot Pie made with simple pantry staples and a homemade buttery crust for the top of this delicious pie!
You know me right? I’m all about the simple easy meals that gets dinner on the table and hungry kids fed with minimal effort. That is exactly what you get with this pot pie.
Making this homemade chicken pot pie is the perfect way to use those pantry staples and frozen foods! So easy too!
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HOW TO USE PANTRY STAPLES OR FROZEN FOODS?
The way to use your pantry staples and frozen foods is pretty simple! You will need canned goods like vegetables, soups and broth. Flour is something that most of us keep on hand and.
Also to substitute fresh eggs you could used pasteurized. They have a long shelf life in the refrigerator, so definitely something good to have on hand!
I am pretty sure I have made crust before but it had been awhile so I took a look.
I found this Classic Chicken Potpie Recipe from Martha Stewart which guided me along on how to make the crust.
I made it before we headed out the door to church.
Left it in the oven cooling while we were gone and the best meal was there when we came home.
How to make it?
This pot pie is something my Mom used to make all of the time growing up! Here are the list of ingredients to help you get start!
- Chicken, cans of vegetables
- Cream of chicken
- Broth
- Salt
- Add the homemade crust crust on top and it is almost ready to go! ENJOY!
You may also enjoy these individual puff pastry chicken pot pies for something a little easier. This leftover turkey pot pies is a family favorite as is this puff pastry taco pot pie!
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Homemade Chicken Pot Pie
Ingredients
- FOR THE CRUST:
- 1 1/2 cups all purpose flour and a little extra for rolling out dough
- 1 teaspoon salt
- 1 stick cold butter cut into cubes
- 5 tablespoons ice cold water
- FOR THE FILLING:
- 2 14.5 ounce cans of vegetable mix drained
- 1 14.5 ounce can cream of chicken
- 1/2 cup chopped onion
- 1/2 cup chicken broth
- 1 cup chicken cooked and diced
- 1 egg
- 1 tablespoon water
Instructions
FOR THE CRUST:
- Add flour and salt to mixing bowl. Add butter. Using the flat blade on your mixer mix the flour and butter together till butter is pea size.
- Slowly add one tablespoon water in till you get a nice smooth dough.
- Form dough into a disk and wrap in plastic wrap. Place in the refrigerator for 50 minutes or until ready to use.
FOR THE FILLING:
- Preheat oven to 375 degrees. Spray 9x13 rectangle glass casserole dish with non stick cooking spray.
- Mix vegetables, cream of chicken, onion, broth and chicken together.
- Pour into pan.
- On a floured surface roll dough out to a rectangle of 1/8 inch thickness.
- Place over your vegetable mixture.
- Cut slits in the top of your dough.
- Whisk 1 egg and 1 tablespoon of water together and brush onto the top of your crust.
- Bake for 45-50 minutes or until you have a nice golden brown crust.
- Allow to cool in oven for 30 minutes. Cut and serve! ENJOY!
Notes
Jocelyn (Grandbaby cakes)
This looks so wholesome and comforting. I would love a bite of this!
Nancy P.
So comforting especially on cold days Jocelyn! Thanks!
Renee@Two in the Kitchen
This chicken pot pie is totally making me hungry!! It looks fantastic! 🙂
Nancy P.
Thanks Renee!
Alyssa
I love chicken pot pie and this one looks fantastic!
Nancy P.
Thanks Alyssa, this is becoming a family favorite!
Caroline Schryer
Would like to hear from someone that has actually made this dish. It looks really good, but is it runny or nice and thick… don’t like runny so if you have made this, please let us know how it turned out !! Am anxious to make this… Thanks.
Nancy P.
Hi Caroline, I made this recipe twice before I posted and once after. One of those times it was runny but I did not allow it to cool. I took it out of the oven and it went straight to the table. I believe that was why it was runny. The other times I just left it in the oven and I really think this is why it thickened up for me so well. If you make it, let me know how it turns out! Thanks!
D. Casselman
Canned vegetables…..yuk!!
Nancy P.
I bet making this with fresh vegetables would be amazing!
Aimee @ ShugarySweets
Chicken Pot Pie is pure comfort food. Need this in my life soon!
Nancy P.
The ultimate comfort food, right! Thanks Aimee!
BitsyBet
Looks easy and delicious. I only like potatoes and carrots in chicken pot pie. I’m wondering if I would have to precook the fresh vegetables before adding them. What’s would you recommend?
Nancy P.
While I have never made this recipe using fresh veggies I would think you would need to precook them. when coming out of a can they are already precooked. So I would recommend precooking them. Let me know how it comes out! Thanks
Cathy Trochelman
It’s been so long since I’ve made homemade pot pie! I must try this recipe!
Cathy
Do you drain the cans of mixed vegetables?
Nancy P.
Yes! Thank you for pointing that out, i will update the recipe!
Jessica
Thanks! I’ve been collecting recipes that could use all pantry items, in case of emergencies; this is a perfect addition!
Nancy P.
You are welcome! Hope you enjoy it!
Anna
this is disgusting. this is not hone made
Nancy P.
Hi Anna, sorry you didn’t like it. The crust is homemade, but you are correct, the filling is not. This is how we had it growing up and loved it so much. Thanks!