Homemade Chicken Pot Pie

On these chilly days, we ♥ pot pies ~ homemade, that is!

This is a savory comfort food dish, from scratch, that will please you and yours. 

Make the pot pie with a bag of frozen vegetables, or approximately 3 cups of leftover vegetables or your favorite fresh veggies.  Your choice! 

Make your own pie crust, or buy packaged refrigerated crust ~ you know ~ Pillsbury’s.  I cooked 3 chicken breasts for it this time.  You can make it with thighs, and it could be even easier using rotisserie chicken. 

Decisions, decisions!  However, you make it, it will be great for sure, because it’s homemade ~ it beats the pot pies in the freezer section!

If I still lived in the South, I’d be swooning over this…

Double-crust Chicken Pot Pie

Ingredients:

3 cups cooked chicken, cut into bite-size pieces

1/3 cup butter

½ cup onions, chopped

1/3 cup flour

½ teaspoon salt

½ teaspoon seasoned pepper

1 teaspoon celery seed

1 tablespoon sweet Hungarian paprika

2 cups chicken broth

¾ cup half and half, or milk

1 (10-ounce) package frozen mixed vegetables

1 large potato, cooked and diced

2 prepared piecrusts

Method:

Preheat oven to 375 degrees.

Melt butter over low heat in a large saucepan.

Add onions and sauté for a couple of minutes until tender.

Blend in flour and stir well.

Remove from heat; add salt, pepper, celery seed and paprika.

Whisk in broth and half and half.

Heat to boiling, stirring constantly.

Continue boiling for 1-2 minutes.

Reduce heat.

Stir in chicken and vegetables, combine well and set aside.

Line a 9-inch pie plate with bottom piecrust.

Spread chicken mixture onto crust.

Top with remaining piecrust.  Crimp edges and cut 4-5 slits in center to vent.

Place pie on a baking sheet.

Bake at 375 degrees for about 50-55 minutes, until crust is golden brown (if piecrust edge browns too quickly, place foil around rim.)

Let stand for 15 minutes.

Cut into slices and serve.

UMMM, mmmm, good!!!

Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes! 

Turkey Potpies

Way back here, I told you about my kitchen gadget fetish, especially this one ~ the Breville Personal Pie Maker.

I’ve made fruit mini pies in the pie maker, and finally got around to making savory pot pies.  I used leftover turkey from Thanksgiving, but use your choice of meat, or go vegetarian with no meat at all.  Use whatever vegetables you have on hand, or a bag of frozen mixed vegetables works well. 

The next time, I will be adding mushrooms.  Or maybe I’ll try tuna with a combo of vegetables, or a shepherd’s pie, or maybe even quiche. 

Traditional pie making will always be around, but with this little gadget, mini pies couldn’t be any easier or quicker to make.   Dinner or an afternoon treat will be ready in no time!  

Turkey Potpies

Ingredients:

1 tablespoon butter

1 tablespoon flour

2/3 cup whole milk

1 teaspoon Worcestershire sauce

1 cup diced cooked turkey

¼ cup cooked onion

¼ cup diced cooked potato

¼ cup diced cooked carrot
¼ cup corn

¼ cup green beans

Salt and freshly ground pepper

1 pie dough round for 8-inch pie

1 frozen all-butter prepared puff pastry sheet, thawed

Method:

In a frying pan, over medium-low heat, melt the butter. 

Whisk in the flour and cook until light golden brown, about 2 minutes.

Remove from the heat.

Whisk in the milk.

Place back on medium heat and bring to a boil, whisking occasionally.

Boil, whisking until the mixture starts to thicken, about 2 minutes.

Remove from the heat. 

Stir in the Worcestershire sauce.

In a bowl, combine the milk mixture, meat and vegetables.

Stir until well blended.

Season to taste with salt and pepper, set aside.

Preheat the pie maker until ready to use.

Meanwhile, using the pastry cutter, cut the pie dough into 4 large rounds and the puff pastry into 4 small rounds.

Working quickly, place each large pie dough round into the pie maker.

Mold the dough into the wells to form the bottom crusts.

Divide the filling among the crusts and spread evenly.

Place a small puff pastry round over each filled crust.

Bake until the crusts are browned, about 10 minutes.

Using a fork, lift one edge of a pie just enough to slide a small offset spatula under the bottom and transfer to a wire rack to cool slightly.

Repeat with the remaining pies.

Serve warm.

Potpies ~ Delicious way for leftover Thanksgiving turkey!

Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes!