Listen. There is nothing wrong with Marie Callender’s frozen chicken pot pies. They’re quite delicious. But there is something even more comforting about a homemade chicken pot pie. I love gathering recipes, and this is one that deserved a handwritten recipe card. Something to pass down. It’s really easy, I promise.
3-4 cooked and chopped chicken breasts (about 4+ cups )
2 pie crusts and deep dish pie pan
1 stick of unsalted butter
1/3 cup all purpose flour
2 rounded tbsp sugar
2-3 cups of low sodium chicken broth
1 tbsp of Better than Bouillon Roasted Chicken base
16 oz frozen mixed vegetables
salt and pepper to taste
Preheat over to 350 degrees
Pre-bake bottom pie crust for 15 minutes
While pie crust is baking, melt butter in medium sauce pan
Add flour and sugar until mixture starts to thicken.
Add 2 cups chicken broth and stir constantly until mixture gets to gravy consistency. Salt and pepper to taste
Add chicken and frozen vegetables
Add more broth (about another cup) until the filling is creamy.
Pour into bottom pie crust and top with other crust. Use a knife to vent top crust.
Bake for 45 minutes, remove and let it set for 5-10 minutes before slicing.
If you have extra filling, pour it into a small pie tin and top with biscuits or Bisquick biscuit mix and bake at 450 for 10 minutes.