How to Make Homemade Chicken Pot Pie

by Tamara Letter

Supplies

  • 2 Refrigerated pie crusts (premade)
  • 2 ½ Cups Chicken, Cooked and chopped
  • 2 Cups Mixed vegetables
  • ⅓ Cups Flour
  • ⅓ Cups Onion, chopped
  • ⅓ Cups Butter
  • ½ Teaspoons Salt
  • ¼ Teaspoons Pepper
  • 1 ¾ Cups Chicken broth
  • ½ Cups Milk
  • Instructions

    Step 1

    Preheat oven to 350 degrees F.

    Step 2

    Melt butter in saucepan over medium heat. Add onions and stir until onions are soft and transparent.

    Step 3

    Add flour.

    Step 4

    Stir well until sauce thickens.

    Step 5

    Add milk and chicken broth to onion mixture and stir well. (This picture shows 2c. broth, but I would use a little less as written in the ingredients to make the pie a bit thicker.)

    Step 6

    It should look like this.

    Step 7

    Add chicken and vegetables to soup mixture.

    Step 8

    Stir well until bubbly.

    Step 9

    Take refrigerated pie crusts out of the fridge. This is the kind of pie crusts I use.

    Step 10

    Roll out one pie crust in a pie pan.

    Step 11

    Add soup mixture to pie crust.

    Step 12

    Unroll second pie crust and lay on top of pot pie.

    Step 13

    Join edges together.

    Step 14

    To make this traditional edging for your pot pie, press the tines of a fork around the edge.

    Step 15

    Use a knife to cut air vents in a symmetrical pattern on the top crust.

    Step 16

    Place in the oven and bake for 15 minutes.

    Step 17

    Remove pie and cover edges with aluminum foil to prevent burning. Return pie to the oven and bake for 20-30 minutes or until crust starts to turn golden brown.

    Step 18

    Remove pie from oven and allow to cool.

    Step 19

    Serve and enjoy!