Homestyle Cookin' | Homemade Chicken Pot Pie

I'm finally getting around to posting this blog, which I have started and stopped about 15 times in the past 2 weeks. 

With Fall semi-officially here (I say semi, because, well, I just know that scorching hot weather will rear its head for a few days soon....I just know it), it's time to break out those pots and pans again and get to cookin'! 

One of MY favorite all time recipes of mine (yes, my very own, adapted from about 5 other recipes) is hot steamy homemade chicken pot pie.

Yummmm.

I could eat it every single day....breakfast, lunch and dinner. In fact, I look forward to making it again the very next day after I've already made it. 

Now, my two boys (hubby and Jr) enjoy it, but probably not as much as I do. Click here to

So without further ado, feel special, because I will now share my chicken pot-pie recipe with you.

First of all, let's start with the actual recipe itself.

Homemade Chicken Pot Pie
5-6 boneless skinless chicken breasts (or an entire rotisserie chicken)
2 Pie Crusts (you can make your own, or sometimes I just use Pillsbury)
2 cans of cream of chicken soup
2 cans of canned veggies (or the equivalent in fresh cooked veggies)
A splash of milk (yes, a splash)
1/4 cup of butter
1 carton chicken broth
Flour (unbleached preferably, I hate bleached flour)
Onion Powder
Garlic Powder
Salt & Pepper
Lawry's Seasoning
Celery Seed

As you can see, I don't measure a lot, which can be a good thing or a bad thing for you. I'll try to do the best I can with measurements on here as I go.

Here are the seasoning culprits -- my favorites. You can tweak this recipe with dill, sliced onion, and other veggies if you want.


First, LIBERALLY season your chicken breast halves with Lawry's Seasoning, pepper, a little salt, onion powder, garlic powder, and celery seed. Cover both sides in seasonings.
Bake at 350 for 30-45 minutes.

While you're waiting for those to cook -- poor yourself a nice big glass of chocolate milk...
or....erm....coffee?


Once your chicken has cooked, allow it to cool down for about 30 minutes.
Next, shred it into a large bowl. And try not to eat all of it during this process. Seriously, the best chicken ever...everrrrr.


Now that your chicken is shredded, melt your butter in a large skillet or crock like pan. You're going to need a lot of room!

Add some flour to make it nice and thick. I'd say I added about a cup or two -- start with a cup.

Stir your flour and butter mixture for a few mins, then add 2 cans of cream of chicken soup. Stir.

Next, you'll ad more seasonings! Yes, you added it to the chicken, but now you need to add it to the filling.
1.5 tbsp Lawrys
1/2 tbsp onion powder
1/2 tbsp garlic powder
pepper to taste
1/2 tbsp celery seed
Again, rough measurements.
1 carton chicken broth

And a splash of milk. Up to 1/4 cup.

After you've combined your seasonings into your filling, add your veggies and shredded chicken. Combine.

Next, get our your pie crust. No shame here, I normally use Pillsbury!!

You can roll it out a little more or leave it how it is. Make sure you stretch it a little though.
Place one pie crust in bottom of regular size pie pan (not deep dish, though I've made it with deep dish before)
Fill to rim.

Cover with second pie crust and poke some holes in the top.
Be jealous of my super amazing crimping skills....not. 

At this point you can store it in the fridge for a few hours if you don't want to make it right away -- this is what I do, so that I can just pop it in the oven come dinner time. Or you can make multiple pies and freeze them.

If you decide to bake right away, bake at 350 until your pie crust is golden (45-60 mins, depending on the crust). You can put an egg wash on top before baking, but I just leave mine alone.

I personally like to sort the leftover filling into 2 separate freezer bags and lay them flat in my freezer. When you're ready to thaw, set it out that morning or the evening before. Then make your crust and, voila!!

This is also a great meal to share with friends or a family in need! I normally share one bag with a family member or friend.

And here is the finished product. Make sure you place your pie on a cookie sheet as it can, and most likely will, spill over. 

mmmmm, ooy goodness..
....help me Jesus.....

Here's the recipe for ya.

Homemade Chicken Pot PieFilling mixture makes 3 pot pies unless using a deep dish pie pan.
1 pot pie serves 3-4.

5-6 boneless skinless chicken breasts (or an entire rotisserie chicken)
2 Pie Crusts (you can make your own, or sometimes I just use Pillsbury)
2 cans of cream of chicken soup
2 cans of canned veggies (or the equivalent in fresh cooked veggies)
A splash of milk (yes, a splash)
1/4 cup of butter
1 carton chicken broth (or 2 cans)
Flour (unbleached preferably, I hate bleached flour)
Onion Powder
Garlic Powder
Salt & Pepper
Lawry's Seasoning
Celery Seed

Liberally season your chicken breast halves with Lawry's Seasoning, pepper, a little salt, onion powder, garlic powder, and celery seed. Cover both sides in seasonings.
Bake at 350 for 30-45 minutes.
Shred cooled chicken.
Melt butter in a large skillet or crock like pan. Add 1-2 cups of flour to make a roux. Add enough flour to make the roux thick but creamy. Stir continuously for 2 mins.
Add cream of chicken soup, chicken broth, 
1.5 tbsp Lawrys seasoning, 1/2 tbsp onion powder, 1/2 tbsp garlic powder, pepper to taste, 1/2 tbsp celery seed. 1/4 milk. Combine. Taste mixture, add more if needed.
Add shredded chicken and cooked veggies to mixture. Combine.

Place 1/3 of mixture into a regular 9inch pie crust. Top with second pie crust. Glaze with eggwhite or leave it alone. Slit the top to let extra heat/steam out.

Place the pie on a cookie sheet and bake at 350 for 45-60 mins (depending on your pie crust) or until crust is completely done and golden.

ENJOY!!!



Holistic Health