Chicken pot pie can be made with leftover cooked chicken, or with drained canned chicken. Either way, use the broth for making the gravy.
Oh, pot pie, where were you all my life?
I mean, Mom always made fabulous pies – apple pies, cherry pies, strawberry-rhubarb pies – but I don’t ever remember her making meat pies. That was a shame, because I bet they would have been as good as her fruit pies.
It took moving to the city and struggling to manage on a very small wage for me to discover frozen chicken pot pies.
Really, Mom, you could have saved me from this by just making a chicken pot pie at home!
How could I resist these frozen pies? They were maybe fifty cents each back then, and took no preparation. Out of the freezer and into the oven. They weren’t very GOOD, mind you, but they were cheap and easy.
Heaven only knows what is in them.
And for the longest time, I thought that that was the very definition of chicken pot pie.
It had to be difficult to make, right? Years passed before I decided to try – and the shock was how easy it was to make my own chicken pot pie, even a freezable version.
And you can make them in bulk, wrap them up in freezer bags and stick them away for a super-convenient meal later.
The ingredients are simple. You’ll need two pie crusts. Make them yourself or buy frozen crusts – even a frozen crust is better than buying a frozen pie.
You’ll need to know how to make a thick gravy with chicken broth and milk. Thyme is a nice herb to add to a chicken pot pie.
You need vegetables. Potatoes, carrots, corn, and peas are typical. Unlike the frozen pies, though, you can choose your vegetables. Words can’t describe how much I dislike mushy peas, so I don’t put them in mine. You could increase the onion, add mushrooms, even add some diced red pepper. Just make sure the vegetables are cooked first.
This is your pie.
Add the vegetables to the gravy and spoon it into your pie, then put another pie crust on top, pinching it to seal around the edges. Cutting a slit in the top lets your pie release steam instead of exploding all over your oven.
Bake 425F 35-40 minutes.
If you want to be able to freeze this, you will either need to use canned cream soup diluted just a bit with milk OR use (affiliate link) Thermflo instead of flour.
A pie takes 60-90 minutes to cook from frozen, but the nice thing is that you just unwrap it, place it on a baking sheet and put it in the oven.
You might like:
This can be made with leftover cooked chicken, or with drained canned chicken. Either way, use the broth for making the gravy.
- 2 unbaked pie crusts
- 1 1/2 cups chicken broth
- 3/4 cup milk
- 1/2 cup butter
- 1/2 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon thyme
- 1/2 teaspoon pepper
- 3 cups cooked vegetables
- 2 cups chicken, cooked and cubed
- 1/3 cup onion, chopped
- Line a 9” pie plate with pie crust. Trim edges of dough even with edges of the plate.
- Prepare the filling: Make a thick gravy with chicken broth and milk thickened with a roux of butter and flour.
- Season with salt, thyme and pepper.
- When gravy is thick and seasoned, add assorted cooked vegetables (potatoes, carrots, corn and peas are typical), cooked, cubed chicken and chopped onion.
- Spoon filling into pie crust. Roll out a second pie crust, cut slits into it and carefully top pie. Fold top edge of crust over lower and pinch to seal.
- Bake 425F 35-40 minutes.
- If you want to be able to freeze this, you will need to use canned cream soup. I suspect that I could make the gravy with ThermFlo/ClearJel, but I need to experiment with it to be sure.
- Serving Size: 8