Homemade Chicken Pot Pie

 

Homemade Chicken Pot Pie

I’ve been making a lot of homemade chicken broth lately and as I use a whole chicken, I end up with a lot of leftover meat. Sometimes I make chicken salad out of it, but I decided to try something different. This did take some time, but it was delicious.

* Prep Time: 1 hr

* Total Time: 1 3/4 hrs

* Servings: 6-8

Ingredients:

o 1 cup organic potatoes, peeled and diced

o 1 cup organic yellow onions, diced or 1 cup pearl onions

o 1 cup organic carrots, diced

o 1 cup organic mushrooms, sliced

o ½  cup organic celery, diced

o ½  cup organic parsley, chopped

o  2 cloves organic garlic, diced

o 1/3 cup melted organic butter or coconut oil

o 1/2 cup  organic all-purpose flour

o 2 cups chicken broth, preferably homemade

o 1 cup organic half-and-half (or ½ c. raw milk, ½ cup raw cream)

o 1 teaspoon Celtic or sea salt

o 1/4 teaspoon pepper

o 4 cups organic, pastured chicken, cooked and chopped

o 2 pie crusts ( either store bought or your own recipe)

 

Directions:

1. Preheat oven to 400°F.

2. Sauté onion, celery, carrots and potatoes in butter for 10 minutes. Add the garlic and parsley during the last minute or so.

3. Add flour to sautéed mixture, stirring well, cook one minute stirring constantly.

4. Combine broth and half and half.

5. Gradually stir into vegetable mixture.

6. Cook over medium heat stirring constantly until thickened and bubbly.

7. Stir in salt and pepper; add chicken and stir well.

8. Pour into shallow 3 quart casserole dish and top with pie shells.

9. Cut slits to allow steam to escape.

10. Bake for 40-50 minutes or until pastry is golden brown and filling is bubbly and cooked through.

11. Enjoy!

Read more, great Fight Back Friday posts here: http://www.foodrenegade.com/fight-back-friday-march-18th/

Read more, great Simple Lives Thursday posts here: http://gnowfglins.com/2011/03/16/simple-lives-thursday-35/

Read more, great Real Food Wednesday posts here: http://kellythekitchenkop.com/2011/03/real-food-wednesday-31611.html

Read more, great Hearth and Soul Hop recipes here: http://amoderatelife.com/2011/03/hearth-and-soul-hop-volume-39/

Read more, great Monday Mania posts here: http://www.thehealthyhomeeconomist.com/2011/03/monday-mania-3142011/

8 Responses to “Homemade Chicken Pot Pie”

  • I love chicken pie, thanks for sharing the recipe it sounds really good!

    I’m also taking part in the Hearth & Soul hop and that’s how I found your blog.

  • Ott, A:

    Just stopping by from HearthNSoul. Chicken pot Pie is the ultimate comfort food. It’s a favorite at our house. While I was here I wanted to invite you to my Iron Chef Challenge which starts tomorrow and the themed ingredient is canned tomatoes. Link up a recipe and you’ll have a chance to win a prize. Hope you can join in the fun!!!

  • Mom:

    Thanks Aurelia. It’s the first time I’ve made it from scratch. It was really great.

  • I haven’t had chicken pot pie in years and never homemade….You’ve certainly made me hungry with this post!

    Thanks for sharing at the hearth and soul hop.

  • It can be hard to come up with dishes to use the chicken meat from making broth – I think you have a winner here – I have never made pot pie – I think I need to put it on the menu!
    Thanks for sharing this with us at the Hearth and Soul Hop!

    • Mom:

      Hi Christy,
      I had never made it before this time, either. It took some time but was pretty easy and it was the best way I’ve found yet for using the chicken from broth making. It can be dry, but with all the wonderful milk and cream it was just great.
      Sheri aka Mom

  • Rebekah Randolph:

    I changed a couple things, but oh, it was delicious! I had fewer people to feed so I just cut down on the amounts, and tweaked the veggies for what I had in the fridge. We loved it.

    So I used 1 cup chopped onion, 1 1/2 cups each of chopped carrots and peas, several cloves garlic, 1/4 cup each butter and flour, 1 1/3 cups stock, 1/3 cup half and half, 3 cups chicken… seasoned it with salt, pepper, parsley, marjoram, and paprika… and topped it with biscuits rather than pie crust.

    I would really like to try it with the mushrooms next time I have them around! Thanks for the recipe.

    • Mom:

      I think you could easily use what you have on hand. Even with a very hungry teenager we got two dinners out of this. Glad you liked it too. 🙂

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