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
- 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
- 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
- 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.
- 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.
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.
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.
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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