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You are here: Home / Home-Main / Homemade Chicken Pie

Homemade Chicken Pie

December 9, 2013 By Beth Cranford Leave a Comment

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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: 20 mins
Cook time: 20 mins
Total time: 40 mins
Print
 
Ingredients
  • 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
Instructions
  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.
3.2.2708

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

More Ways To Eat Better and Spend Less:

Freezer-Friendly Pizza Dough
Bow-Tie Tuna Salad
How Cindy's Family Eats Clean And Gluten Free On A Limited Budget

Filed Under: Home-Main, Main Dishes, Whole-Meal Directions

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BETH CRANFORD

Beth is a full-time homeschooling mom who believes in offering support to wives and moms at all stations in life.

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