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Homemade Chicken Pot Pie


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Homemade Chicken Pot PieHomemade Chicken Pot Pie
Homemade Chicken Pot PieHomemade Chicken Pot Pie

Recipe of the Month: November 2010

Homemade Chicken Pot Pie


  • 1 pound chicken breast, diced into 1-inch cubes
  • 2 cup frozens mixed vegetables (peas, carrots, corn, red peppers)
  • 1/2 cup celery, diced
  • 1/2 cup butter
  • 1/3 cup onions, diced medium
  • 1/2 cup flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 2 1/2 cups chicken broth
  • 1 cup milk
  • 2 9-inch ready-to-use pie crusts, unbaked
  • 1 egg white


  1. Preheat oven to 375℉.
  2. In a saucepan, combine the diced chicken, frozen mixed vegetables and celery. Add water to just cover the chicken and simmer for 8-10 minutes, or until chicken is just cooked through. Remove from heat, drain and set aside.
  3. Heat a large stock pot over medium-high heat for one minute. Add the butter and onions and sauté until translucent. Stir in salt, pepper, garlic powder and flour. Slowly stir in chicken broth and milk. Lower heat to medium-low and simmer until thick, approximately 3-5 minutes. Remove from heat and set aside.
  4. Line a 9-inch deep-dish pie pan with one of the pie crusts. Place the chicken and vegetables in the pie pan and pour the sauce over the chicken until it reaches the top of the pan. Top with the second crust and pinch the sides to seal. Brush the top crust with the egg white and cut 4 slits in the top crust to vent.
  5. Bake in preheated oven for 45 minutes, or until pie crust is golden brown. Cool for 10 minutes before serving.
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