Easy Recipe: Tasty From Scratch Chicken Pot Pie

From Scratch Chicken Pot Pie. This from-scratch Chicken Pot Pie is adapted from Marshall Field's classic recipe. With a slow-cooked chicken, a creamy vegetable filling, and a handmade pie crust, this pot pie is the ultimate comfort food. A delicious chicken pot pie made from scratch with carrots, peas, and celery for a comfort food classic.

This version is made from scratch, giving it an extra special character that only comes with homemade crust and stew. While it might require a little extra time and effort, we promise this chicken pot pie will be worth it! Pie Crust: I love using my homemade pie crust recipe for today's chicken pot pie. You can have From Scratch Chicken Pot Pie using 10 ingredients and 15 steps. Here is how you achieve that.

Ingredients of From Scratch Chicken Pot Pie

1. You need 3-4 of chicken breast.
2. Prepare 1 cup of heavy cream.
3. Prepare 1/3 cup of all-purpose flour.
4. You need 1 cup of carrots.
5. It’s 1 cup of yellow or sweet onion.
6. It’s 1 cup of celery or 1 no salt added can corn.
7. It’s 2 cups of unsalted chicken stock.
8. You need 2-4 tablespoons of butter or margarine.
9. You need to taste of salt and pepper.
10. You need 1 package of pre made pie crust crust.

Using a combination of butter and shortening yields the flakiest, most tender and With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch. This chicken pot pie recipe is loaded with flavor. It's got flaky pie crust and a buttery creamy chicken pot pie filling with chicken breast, a mix of fresh and I initially wanted to make an easy chicken pot pie. So, I started out using refrigerated pie dough, all frozen vegetables, and all dried herbs.

From Scratch Chicken Pot Pie instructions

1. Put a little bit of olive oil in the bottom of a big saucepan and cook chicken season the chicken how you like.
2. Remove the chicken and set it aside in a bowl with the juices.
3. Add chopped up carrots, first because they require longer cooking, cook halfway through, with 1-2 tbls of butter.
4. Add 1-2 tbls of butter,onions and celery, season with season salt,garlic powder, little bit of pepper,cook both the carrots and the onions until done.
5. If using corn instead of celery add can of corn after the vegetables are through cooking.
6. Add flour and stir until you no longer see the white.
7. Add the chicken back into the pan.
8. Add 2 cups of chicken stock and 1 cup of heavy cream.
9. Add salt and pepper to taste.
10. Cook until thick.
11. Preheat oven to 400.
12. Line a 9 inch circular baking dish with one pie crust (I use this dish because it holds all the contents well) (you can use a square dish if you would like or pre made pie crust thats thawed, you will just have to cook more than one pie).
13. Add all the contents to the baking dish from the pan.
14. Put another pie crust on top of the filling make sure you have a good seal around or the contents will spill out, also make sure you put at least four slits in the top so it can vent.
15. Cook until pie crust is golden brown, usually 20 to 30 minutes depending on how your oven cooks.

What I love about pot pie is, you can cook the chicken right then and there…or you can use leftover chicken (or turkey) if you have it. You can whip up a pie crust just for the occasion…or you can use a crust you might have languishing in the freezer. Chicken pot pie doesn't have to be a huge ordeal! The filling for this Quick Chicken Pot Pie is made from scratch and has no cream in it (most chicken pot pies do). The sauce is made with flour, milk and a bit of cheese instead of using a carton of cream.