This recipe for homemade chicken pot pie will be loved by the whole family with its creamy, mild gravy and homemade pastry top. It uses pantry basics for a dish that goes a long way.
Serve with salad and crusty bread.
Continue reading for money saving tips and gluten and dairy free options. There is also a PDF version of this recipe at the end of the post which can be printed or saved to your device to save on paper.
Pastry Topper (You can use 2 sheets readymade puff pastry instead.)
2 ¼ Cups Plain Flour
1 Tsp. Salt
½ Cup Butter or Margarine
8 to 10 Tbsp. Cold Water
1 Egg, lightly beaten
To make the pie filling first put the chicken in a saucepan and cover with water. Bring to a boil then simmer for 30 minutes or until cooked through. Remove the chicken and dice when it is cool enough to handle.
Next measure out the required stock using the leftover broth from the chicken and add one teaspoon of chicken stock powder to increase the flavour. Then combine the milk with the stock and set aside.
In a large saucepan melt the butter and add the diced potato, onion and carrot then cook over medium heat for 10 minutes. Sprinkle the flour over the vegetables and cook while stirring a minute more.
Slowly pour in the combined chicken stock and milk then cook over medium heat while stirring constantly until it is thick and bubbly. Add the pepper, chicken and baby peas then pour into a 32 cm (12 ½ inch) by 22 cm (8 ½ inch) greased casserole dish.
If using readymade puff pastry then thaw two sheets and place on top of the filling and fold the edges back and crimp attractively. Cut slits in the pastry to let the steam escape and brush with the egg.
To make the pastry first put the flour and salt in a bowl then add the butter and rub through with your fingertips until the pieces are pea size. Add the water two tablespoons at a time and toss through with a fork until the flour is moistened and dough forms. This step can also be done in a processor.
Next tip the pastry out on a lightly floured surface then roll it out until the pastry reaches the size of your casserole dish. Cut slits in the pastry then gently roll onto the rolling pin, transfer to the casserole dish and unroll onto the filling.
Cut off any excess pastry and fold back the edges and crimp attractively. Brush the top with the egg and cut out an attractive design in the leftover pastry then place on top and brush with the egg.
Bake in a preheated oven at 400°F (200°C) for 40 to 50 minutes or until top is brown and filling is bubbling around the edges. Let rest 10 minutes before serving.
This recipe is easy to make but does take a little time to get together so it would be perfect for a weekend treat. If you are time poor, try the readymade pastry option.
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Homemade Chicken Pot Pie
Serves: 6 Servings
Amount Per Serving:
% Daily Value*
Total Fat35.84 g
Saturated Fat 11.575 g
Trans Fat 0.037 g
Total Carbohydrate59.99 g
Dietary Fiber 3.9 g
Sugars 6.09 g
Vitamin A 4874 IU
Vitamin C 13.6 mg
Calcium 111 mg
Iron 4.91 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
*The Nutrition Facts label above should be used as a guide only. The amounts can change depending on the brands you use. To reduce the fat content always try to buy reduced fat products and lean meat when you can afford it. Look for reduced salt products and low sugar without artificial sugar replacements.
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Gluten and Dairy Free Options
For gluten free; replace the plain flour in the pie filling with cornstarch then use gluten free chicken stock. For the crust either use a gluten free flour blend for pastry in place of the flour or buy a ready made gluten free shortcrust or puff pastry which is in the freezer section of your store.
For dairy free; replace the milk with lactose free milk and the butter with a dairy free spread. Check the stock for dairy.
It is always cheaper to make pastry yourself especially if you buy flour in bulk. Flour has a long storage life of 12 month to 2 years. Store in recycled glass jars with tight fitting lids to keep out pests.
Consider buying bulk packs of frozen vegetables. They have a long storage life and are just as nutritious as fresh. Frozen vegetables are frozen close to the time they were picked which locks in the nutrients.
Try growing your own carrots. They will grow all year round in most climates. They just need regular watering and well cultivated soil. Try this guide to Growing Carrots.
This guide to Creating Budget Friendly Meals covers everything from planning to making the most of in season vegetables and meat to using raw ingredients to create healthy and nutritious meals which cost less to make. A little forethought can save you a great deal of money over the course of the year.
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To save or print this recipe for homemade chicken pot pie, here is the PDF Version