Thursday, January 23, 2020

Chicken Pot Pie from Scratch

I made this from scratch today and my girls both said it was really good.  I actually made chicken pot pie back in 2008 and here is the link to my old post.  I used the same flaky pie crust recipe and slightly altered the ingredients and method to what I have at home or currently using.  You can see my recipe in the next page.

I used the same lattice pattern on my pie, but I didn't brush it with egg wash this time.

Pie before baking and top with chicken filling.  I used two homemade flaky pie crusts for this recipe.  I pre-made the pie crusts in the morning and then refrigerated until ready to use.  Just bring it out to thaw on the kitchen counter while cooking the filling.


2 flaky pie crusts

1 chicken breast, cut into small pieces
1 cup frozen peas and carrots
1/2 cup frozen organic corns
1 cup frozen green beans
1 cup water
2 Tbsp. organic chicken base
1 cup almond milk
2 Tbsp. all-purpose flour
Pink rock salt and black pepper to taste
A pinch of thyme
3 Tbsp. unsalted butter


1.  Heat up a frying pan, add butter.  When melted, add in the chicken pieces, stir-fry until cooked.

2.  Add in all the frozen vegetable, stir to mix well.  Add in the water and then the chicken base.  Stir to dissolve the chicken base.  Add in almond milk, thyme and season with salt and pepper.

3.  Add in the flour to thicken the mixture.  Stir to thicken, when thicken, turn off heat and set aside to cool.

4.  While the chicken mixture is cooling, work on rolling the pie crust.  Put the pie crust in a 9-inch pie plate and pour in the chicken mixture.  Work on the other pie crust and make a lattice pattern with it and put on top of the pie.

5.  Bake at preheated 425'F oven for 40 minutes.  Cover the whole pie with foil in the last 15 minutes and finish cooking it.  Let cool before serving.  Enjoy!

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