Homemade Chicken Pot Pie Recipe

Homemade Chicken Pot Pie: Here is a recipe on how to make a homemade crust and pot pie from scratch. If you are like me, craving a pot pie but not wanting all the bad stuff that is in the store-made pot pie. This is the recipe for you

How to make Chicken Pot Pie Dough:

This makes enough dough for a 9-inch pie or a 12ct size cupcake pie.

2 cups of flour

1 teaspoon salt

1 cup of butter

1/3 cup of water

1 whole egg

If you are using a bread maker, then you will want to add all the ingredients to the bread maker pan and set it to dough settings. If you are not using a bread maker, then you want to do as follows:

In a large bowl, add the flour and salt and give it a quick mixing

add your butter to the mixture, and mix with a wooden spoon so it will be flakey

Once your dough is all mixed, you will now want to roll it out with a rolling pin to make the bottom crust of the pot pie. I suggest making two batches for your top and bottom of the pot pie.

Once you have rolled the dough out, you will want to take your pan and lay it over the pan to cover the whole pan. Put pie crust in the oven for 10 minutes at 375F just to cook the bottom a little bit, so the crust bottom will not be soggy when the pie is fully cooked.

Pot Pie Ingredients:

1/3 cup butter or margarine

1/3 cup chopped onion

1/3 cup flour

1/2 teaspoon salt

1/4 teaspoon pepper

1 3/4 cups of chicken broth

1/2 cup milk

2 1/2 cups cooked chicken

3 cups mixed frozen or fresh vegetables

Preheat oven to 425F

In a saucepan, add butter salt, pepper, onion, and chicken broth. Let that come to a boil, then add in your milk, vegetables, and flour. Stir until the mixture is not too runny or too thick.

Once your mixture is at the right stage, add your mixture to the pie crust. Once the mixture is added to the pie crust, add your dough to the top and begin to seal the pie.

Once sealed the pie top, put it in the oven Bake for 30 to 40 minutes or until the crust is golden brown. During the last 15 to 20 minutes of baking, cover the crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.

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