Homemade Chicken Pie

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Mmmmm. Who doesn’t love chicken  pie!

The ultimate in healthy (ish) comfort food!

I’ve been eating this exact  pie since I was a kid and loving every bite.

If I could get away with it, I might just eat the crust off the whole pie and then serve what’s left to the family. But that would be bad.
Very bad. I need vegetables, and this is a pretty tasty way to get them.

Chicken Pie doesn't have to take you hours to make. Here is a simple recipe, and you can keep the dough and cooked chicken in your freezer for quick weeknight dinners.

Maybe you shy away from making Chicken Pie because it’s a bit of a process. Have no fear, you can do some of the work ahead and have it in your freezer. I usually keep a batch of dough and the cooked chicken in the freezer. With those two parts done, you’re well on your way to a delicious weeknight dinner, without it tasting like it’s been frozen. (I don’t care for freezing the whole pie, besides, it takes up too much room in the fridge.)

Be a good girl and don't eat the whole crust!

I like to serve it with either homemade Bread & Butter pickles or applesauce.

Chicken Pot Pie
Serves: 6
Prep time:
Cook time:
Total time:
  • 3 cups flour
  • ½ cup butter-cold
  • ¾ tsp salt
  • 4 tsp baking powder
  • 1½ cups canned milk
  • 1½ cups cooked mixed vegetables
  • 2 C hot water and 2 chicken bouillon cubes
  • ½ C canned milk
  • ¼ tsp salt
  • ¼ tsp pepper
  • 4 TBSP butter
  • 5 TBSP flour
  • 2 C cooked, diced chicken
  1. It is best to make the crust dough before starting the filling. You can even make it a day ahead.
  2. If your chicken isn’t cooked, go ahead and get that started too.
  3. Put dry ingredients into a medium bowl.
  4. Cut butter into small pieces and add to bowl.
  5. Mix butter into flour with a pastry cutter or fork (or use a food processor).
  6. Add milk and mix just until you can form a ball; don’t over mix, lumps are OK.
  7. Divide dough evenly and form into two disks.
  8. Cover with plastic wrap and chill until ready to use.
  9. In a saucepan, heat 4 Tbsp butter and 5 TBSP flour until blended. Add all other ingredients except the chicken and veggies and cook until the sauce thickens
  10. Add chicken and veggies, stir.
  11. Dust a clean surface with flour.
  12. Roll out ½ of the dough into a circle, a little larger than your pie plate.
  13. Transfer dough to plate, allowing edges to hang over.
  14. Add filing.
  15. Repeat with other ½ of crust, lay on top of filling.
  16. Cut off extra crust from both top and bottom.
  17. Press all around the edges with a fork to seal.
  18. Using your fork, poke a few holes in the top crust.
  19. Bake on 375 for about 20 minutes.

Keep the dough and cooked chicken in the freezer for an easy weeknight meal.

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