Homemade Chicken Pot Pie
A most popular recipe the Classic Pot Pie with creamy chicken and veggies along with a flaky crust is the perfect winter time recipe that everyone loves. A cozy dinner and you can make ahead and freeze this easily.
Keep frozen until ready to bake. Learn how I turn a normal dry pot pie into a delicious moist chicken pot pie everyone will love with the secret ingredient of MASHED POTATOES make’s it so much better!
Ingredients:
- 3 Tbsp Butter or Lard
- 1 Onion Diced
- 2 Garlic Gloves Diced <– Learn How To Grow Your Own!
- 2 Tablespoons Flour
- 1 Cup Milk
- S&P
- 2 Cups Mashed Potatoes
- 2 Cups Cooked Diced Chicken <–Learn the lazy way here
- 2 Cups Mixed Diced Vegetables (corn/carrots/peas) fresh or frozen
- 1 Pie Crust (a bottom and top layer) Click for my sourdough pie crust recipe!
I LOVE this Lodge Pie Pan Check it out!
Directions:
1. Melt butter or lard in a skillet and add in onion and garlic for 2 minutes
2. Stir in flour to form a paste and slowly add in milk, mix well
3. Add in the mixed diced vegetables and chicken until warm, turn off heat
4. Add S&P for your taste
Layering Your Pot Pie:
- Roll out or place one prepared pie crust in the bottom of your pie plate
- Add the mashed potatoes in a single layer
- Next add in the sauce with veggies & chicken
- Layer the top the other pie crust, crimp the edges and make 4 slits to allow for steam
- Preheat oven to 375° F and place into preheated over for 45 minutes or until golden
You may choose after 25 minutes to place a pie crust cover to help the edges from burning - Let cool for 10-15 minutes before slicing & serving
