I started writing this post 18 months ago but never finished it! Since I just posted my pie crust recipe last night, I thought I would finish and share this recipe (I even have pictures from when I started this). This pot pie is so rich and creamy; it’s totally worth the time to make your own crust. My husband thought he didn’t like chicken pot pie until he finally tried mine! I hope you will try it sometime and let me know what you think.
Homemade Chicken Pot Pie
1/2 – 1 pound chicken (I use boneless, skinless chicken breasts, but you could use thighs, a whole chicken, or even a rotisserie chicken to save time)
1 bag frozen mixed vegetables
1/2 cup chicken stock or broth
Boil chicken in a pot of water until no longer pink. Shred with two forks. Prepare pie crust and cream soup recipe.
Combine chicken, extra broth, mixed vegetables, and prepared cream soup.
Place bottom crust in baking dish (a pie plate or 9-inch square dish work well). Pour chicken mixture into bottom pie crust. Roll out top crust and place on top, crimping edges to seal. Use a fork or knife to make holes in crust to vent. Place foil strips or a pie crust shield around the edges to prevent over-browning.
Bake at 400 degrees for 30-40 minutes or until bubbling, removing foil or pie crust shield for last 5-10 minutes.