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Chicken Pot Pies From Scratch

A Hearty chicken pot pies recipe makes two large pies. These pies are Delicious, filling and flavorful. This makes a yummy meal in a pie plate full of meat and vegetables with a tender, flaky crust .

Chicken Pot Pies

Chicken pot pies with an herbed coconut oil crust

I LOVE pot pies… I always looked forward to my mom going out when I was a kid. That meant dinner from the freezer. Pot pies were what I always wanted. and I still adore them.

But I will no longer eat them. Not the ones from the freezer section that I have found anyway. Holy heart attack! They are expensive and unhealthy. Full of stuff I am happy to eliminate from my diet now a days. So I make my own.

Making your family pot pies from scratch has a lot of advantages.

  • They use up leftovers in your fridge.
  • Pot Pies are unendingly popular.(especially with kids)
  • You can make them as your family likes them with all their favorite spices and fillings.
  • Pot pies taste best with your homemade crusts. Making your own pie crusts allows you to use a healthy fat in place of nasty  hydrogenated fats which are not good for you or the family. Either our Homemade coconut oil crust or (If you have some sourdough starter handy) sourdough pie crusts are delish!

Worth it? Well, I think so! You get two huge delicious chicken pies. Each pie delivers a hearty, family sized meal and leftovers. One pie can be frozen for a trouble-free dinner sometime in the future. That pays back the work and then some.  Just saying. No more store bought frozen chicken pot pies for me.

Chicken Pot Pie

A rich filling chock full of vegetables, gravy and chicken!

And they are so versatile! What does your family truly love in their pot pies? For us, it’s chunky meat, and fresh potato and carrot chunks. Dave could care less if I add peas. He wants good seasonings with lots of flavor and a hearty filling pie with lots of meaty goodness. So that’s how I make his.

Chicken Pot Pie Filling

Chicken pot pie filling

Use a homemade pie crust. Please. unless you can find an organic pie crust mix. I haven’t, so I make my own. It’s easier for me now that I have two recipes that are working well for me and use better quality fats.

I love using coconut oil in my pie crusts. Coconut oil bakes wonderfully and is healthy. The best part about coconut oil is the flavor. It adds a lovely flavor and gives a flaky, tender crust. Try coconut oil in your pie crusts and all your baking too!

Want an even healthier oil?

Use avocado oil in your crusts. That is an EXTREMELY safe at high heat oil that is also heart healthy and works great in baked goods.

If you are a butter crust devotee… and you have sourdough starter lying about? Sourdough pie crust is the way you need to go. This crust offers a really great flavor change up and freezes like a dream!

No matter which homemade pie crust you choose, Putting herbs in your pie crust is a great flavor enhancer and SO easy to do:

To herb a pie crust just whisk a Tablespoon of Italian herb seasoning into the flour and proceed with the recipe. I use a whisked egg white  to glaze the pie crusts for a little shine.  For  this savory herbed crust; please omit the sugar sprinkled on top, that I recommend for fruit pies, not a good flavor accent for this pie.

Chicken Pot Pie

Chicken Pot Pies

You can make this recipe go WAY faster if :

You use premade pie crusts. Just pull your frozen pie crust dough out of the freezer several hours ahead and defrost it at room temperature for a few hours before you need to roll it out. Coconut oil pie crusts are easiest to work with at room temperature. For the sourdough crust work it very cold.

Use Pre-Pulled Rotisserie Chicken– it’s already deboned and seasoned. I find mine at Costco.

Frozen veggies will also speed up your time table. But whatever ingredients you choose look for good quality ingredients that will offer your family a good nutritious meal at the end of the day. The turmeric seasoning may seem a bit odd but I promise it is very good in this recipe and very good for the family. Turmeric offers a quiet hearty smokiness to the recipe and lots of nutrients too.

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Chicken Pot Pies From Scratch:

  • Preheat oven to 425°.
  • Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until vegetables are crisp-tender. Drain.
  • In a large skillet, heat coconut oil over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended.
  • Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat.
  • Make 2 double pie crusts and lay your bottom crust into each of two 9-in. pie plates; trim even with rims.
  • Add chicken mixture.
  • Unroll remaining pastry; place over filling. Trim, seal and flute edges. Cut slits in tops.
  • Bake 15 minutes at 425 degrees, then reduce the temperature to 350 degrees and bake an additional 20 minutes, until crust is browned and the pies are bubbly.

NUTRITIONAL INFORMATION:

303 CALORIES/ serving:

Fat:              13 g

Carbs:          32 g

Protein:        14 g

Chicken Pot Pies
Yield: 16 servings

Chicken Pot Pies

Prep Time: 55 minutes
Cook Time: 35 minutes
Total Time: 1 hour 30 minutes

Chicken Pot Pies are Delicious, filling and flavorful. These make a meal full of meat and vegetables with a tender, flaky crust .

Ingredients

  • 2 cups diced peeled potatoes
  • 1-3/4 cups sliced carrots
  • 2 fresh peppers, any type-chopped small
  • 2 Tablespoons coconut oil
  • 2/3 cup chopped onion
  • 1 cup all-purpose flour
  • 1-3/4 teaspoons salt
  • 1 Tablespoon dried Italian herbs
  • 1 tsp. Turmeric
  • 1 tsp. Sweet Mesquite seasoning
  • 3/4 teaspoon pepper
  • 3 cups chicken broth
  • 1-1/2 cups milk
  • 4 cups cubed cooked chicken, Rotisserie Chicken works well
  • 1 cup frozen peas
  • 1 cup frozen corn
  • 2 coconut oil pie crusts
  • 1 egg separated

Instructions

  1. Preheat oven to 425°.
  2. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until vegetables are crisp-tender; drain.
  3. In a large skillet, heat coconut oil over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato mixture; remove from heat.
  4. Make 2 double pie crusts and lay your bottom crust into each of two 9-in. pie plates; trim even with rims. Add chicken mixture. Unroll remaining pastry; place over filling. Trim, seal and flute edges. Cut slits in tops.
  5. Bake 15 minutes at 425 degrees, then reduce the temperature to 350 degrees and bake an additional 20 minutes, until crust is browned and the pies are bubbly.

Notes

The prep time for this recipe will change according to what you do. If you are using pre-made pie crusts, frozen or pre prepped veggies or pulled rotisserie chicken, the prep time will drastically reduce.

Nutrition Information


Amount Per Serving Calories 303

Did you make this recipe?

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Recipe adapted from: Taste of home

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Rebecca

Wednesday 19th of November 2014

Just found your site today and excited to try so many of your recipes! Love that they use "normal" ingredients that I already have. Looking forward to making the Chicken Pot Pie, but wondered how long you bake it.

homemadefoodjunkie

Wednesday 19th of November 2014

Rebecca I'm so happy you found us! Thank you for the heads up on the bake time for this recipe. I have edited the recipe to include that rather important information. Enjoy!

Joy @ Joy Love Food

Wednesday 12th of November 2014

These are lovely! I just started having a serious chicken pot pie craving :) Pinning! Visiting from Totally Terrific Tuesday.

homemadefoodjunkie

Wednesday 12th of November 2014

Thanks so much Joy! Love the visit and the compliment. eLt me know how you like these pies. They are very popular at our house. A nice filling meal in a pie!

Hadia

Monday 10th of November 2014

Your chicken pot pie is bursting with flavor Diane! The other day I went and bought a coconut oïl bottle. You inspired me to use it in my cooking. Have a great day!

homemadefoodjunkie

Monday 10th of November 2014

O that's wonderful! I'm excited to hear how you like cooking with coconut oil! Thank you for stopping by. So nice to hear from you Hadia.

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