I don’t know about you but I love a good Sunday supper. I typically have a little more time to cook on Sundays so I can linger over a recipe–better yet if the dish makes the whole house smell good while it bakes, and believe me, this one does. This is your basic homemade chicken pot pie. It’s simple, cozy, has a delicious crust and and creamy filling that’s made of wholesome ingredients–protein and vegetables. And yes, there’s definitely some butter, but what is chicken pot pie without the butter?
As a mom, I wouldn’t try to make this recipe on a week-day. I feel like 30 minutes or less is the name of the game Monday-Friday for us when it comes to dinner, but this is perfect for ending the weekend (and providing leftovers for the week to come, too!). So I hope you enjoy this cozy and simple chicken pot pie that will fill your home with delicious scents for hours to come.
Cozy and Simple Homemade Chicken Pot Pie
Ingredients
- 1 lb skinless, boneless chicken breasts cubed
- 1 cup diced carrots
- 1/2 cup diced celery
- 1/3 cup diced onion or better yet, use 1 mirepoix mix for the carrots, celery and onion all together
- 1 cup frozen peas
- 1/3 cup butter
- 1/3 cup flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1 bouillon cube
- 1 3/4 cup chicken broth
- 2/3 cup milk
- 2 9 inch unbaked pie crusts
Instructions
- Preheat oven to 425 degrees F.
- In a large saucepan, combine cubed chicken, diced carrots and celery, frozen peas and 1 bouillon cube. Cover with water and heat until boiling. Let boil for 15 minutes and then drain.
- While first pot boils, In another large saucepan cook onions in the butter over medium heat until translucent (about 5 minutes). Stir in flour, salt, pepper and garlic powder. Then slowly stir in chicken broth and milk. Simmer over medium low heat until thick, then remove from heat.
- Place one of the pie crusts in the bottom of a pie pan and top with the cooked chicken, vegetable mixture (once it's drained). Pour the hot onion liquid mixture over the chicken and vegetables in the pie crust. Cover with the top crust. Seal edges and cut away excess dough. Make a few small slits in the top of the pie crust to allow steam to escape.
- Bake in preheated oven for 30-35 minutes, to until crust is golden brown. Cool for 10 minutes before serving.
