Our Favorite Chicken Pot Pie Recipe From Scratch
We have had a lot of requests lately for our Chicken Pot Pie Recipe. We love this recipe. When I make it I like to double the recipe so we can have leftovers. If you are going to take the time and make it you mine as well make enough to eat it more than once. If I am thinking ahead of time, I will cook a whole chicken the day before. Take all the meat off of the bird and then make a fresh chicken broth in our instant pot which takes less than an hour.
Modern Steader Chicken Pot Pie
Ingredients
Gravy
- 3 Cups Chicken Broth Homemade or store bought
- 1 teaspoon Onion Powder
- 1-2 teaspoons Salt To your taste
- 2 Stalks Celery
- 1/2 teaspoon Sweet Basil You can use regular Basil
- 5 Tablespoons Butter We use Kerrygold
- 5 Tablespoons Flour You can use Gluten Free Flour
Pot Pie
- 2 Chicken Breast We use a whole roasted chicken or left overs
- 1/2 Onion
- 2 Carrots
- 2 Potatoes
- 2 Stalks Celery
- 1/2 Bag Frozen Corn
- 1 Pie Crust Homemade is the Best but store bought will work
Instructions
Step 1
- Preheat your oven to 350f. Pour the chicken broth into a large stockpot. Put on Medium low and bring to a simmer. Break the two celery stalks in half and place in broth for flavoring. Add the onion powder, sweet basil, and salt. Let this simmer while you work on step 2
- If you are not using leftover chicken now is a great time to slice your chicken breast and brown them in a skillet with a little bit of oil. Once done set them aside for a few minutes.
Step 2
- Get a skillet on the stove and add a little bit of oil. We like using lard or Avocado oil. While the skillet is heating up cut up the onions, carrots, potatoes, and celery. Remember the smaller you make them the faster they cook. Once your onions are cut put them in the skillet that is warm with the oil. Start adding your other vegetables once they are cut. Once the onions are translucent they are ready.
Step 4
Take the cooked vegetables and chicken and add them to the chicken broth. Remove the celery stalks from the broth. Turn the heat up on the stove and bring the broth to a boil. Let the mixture boil for around 10 minutes. This will start to cook the carrots, potatoes, and celery. In a small pan melt your butter. Once the butter is melted turn off the burner. Add the flour. I find a fork works best to stir it and get rid of any lumps. Once the roux is ready add it to the broth. If you watch the video I share my trick for thicking.
Step 5
Get your pie pan out. If you are doubling your recipe get out your casserole dish. Add the broth mixture that has the chicken and vegetables in it. Cover the pan/dish with your pie crust. Put a few slits in the crust so the pie can breathe. Now you can put it in your 350f preheated oven for 60 minutes or until the crust is brown.
Recipe Notes
We double the recipe we I make it and cook it in a casserole. We enjoy having plenty left over to eat throughout the week. And it doesn’t take any more time.
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Rob Haan
I enjoy your videos and think you are very good at building. Why not build a more permanate shelter for the pigs? Do you have any kind of heat in New Yolk City?
thanks
LumnahAcres
We want to move our pigs around to different locations on the homestead.No we dont have any heat for our livestock. We give them extra bedding when it gets cold
kathy grafton
Can you put the recipe for the dough also?
Susan
Al I love your family and videos – they just keep getting better with time 🙂 Since you’re a man of the kitchen, as I watched you chopping vegetables one day your knife looked very sharp. I’m struggling with knife sharpening and wonder if you could do a video on that. Wranglerstar seems to be interested mostly in macho stuff like axes and chainsaws. And I’m not going to buy a $300 sharpening system – but I would buy a good 3-stone set if I knew which one to buy recommended by someone like you 🙂 And thanks for reminding me it’s time to start seeds – where did the winter go ???? !!!!
LumnahAcres
Thanks I will keep that in mind
Johny Jackson
I need to to thank you for this very good read!! I definitely enjoyed every bit of it.
I have you saved as a favorite to look at new things you post…
Lauren Conrad
Your style is unique in comparison to other folks I’ve read
stuff from. Thank you for posting when you’ve got the opportunity, Guess I will
just book mark this blog.
Brent Velarde
Have you ever considered writing an e-book or guest authoring on other sites? I have a blog centered on the same information you discuss and would really like to have you share some stories/information. I know my audience would appreciate your work. If you are even remotely interested, feel free to send me an e mail.
Erick
We adapted this recipe and made it with left-over chicken soup. Came out great. Thanks!
LumnahAcres
That is awesome!
Ranay Turner
Thank you folks for your great content. I have dreams of doing the same someday. God Bless