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Recipes for Busy Moms Recipes for Busy Moms

Homemade Chicken Pot Pie Recipes?

Posted by on Nov. 18, 2012 at 12:13 PM
  • 6 Replies
Im really craving one but I want to make it homemade. Don't like those frozen ones. Anyone have any great recipes?
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by on Nov. 18, 2012 at 12:13 PM
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Replies (1-6):
SuperPickle
by Gold Member on Nov. 18, 2012 at 12:15 PM

I love this one...I made it with turkey for the blog, but I have since made it with chicken and beef and it is great!!!

http://cookinwithsuperpickle.blogspot.com/2010/09/most-delicious-turkey-pot-pie.html

SuperMom2433
by on Nov. 18, 2012 at 12:22 PM
1 mom liked this
Mmmm. Thank you for sharing! Can't wait to try it. :). I like that there is no bottom crust! Thanks again!


Quoting SuperPickle:

I love this one...I made it with turkey for the blog, but I have since made it with chicken and beef and it is great!!!

http://cookinwithsuperpickle.blogspot.com/2010/09/most-delicious-turkey-pot-pie.html


Posted on CafeMom Mobile
itsblissmas
by on Nov. 18, 2012 at 1:15 PM
1 mom liked this

That sounds SOOOO good!

Quoting SuperPickle:

I love this one...I made it with turkey for the blog, but I have since made it with chicken and beef and it is great!!!

http://cookinwithsuperpickle.blogspot.com/2010/09/most-delicious-turkey-pot-pie.html


Kimberly954
by on Nov. 18, 2012 at 5:27 PM

i use cooked chicken (like leftover rotesserie) but you dont have to. Cut chicken into bites. I cook in italian dressing. Add 1 T flour. Then 1/2 block of cream cheese, 12 cup of chicken broth and a 10 oz bag of veggies. top with crust and bake 30 minutes.

babynurse244
by Member on Nov. 19, 2012 at 1:41 AM

Recipe I adapted from Campbellskitchen.com. I use this recipe all the time.

Classic Chicken Pot Pie

3 cups cooked, chopped chicken (you can also use leftover turkey)

2 layer pie crust from the refrigerator section

3 ½ - 4 cups chicken broth

1/3 cup all purpose Flour

1/3 cup butter

3 cups vegetables ( I usually use a bag of frozen peas and carrots, thawed)

1 cup chopped onion

½ teaspoon ground pepper

1 teaspoon dried thyme leaves

1 Tablespoon Dijon style mustard

Heat oven to 400 degrees. Unfold the pastry shell and roll out as needed, place in the bottom of a 10 inch deep dish pie plate. Pierce bottom of pastry with a fork. Heat the butter in a skillet. Add the onions. Cook for 5 minutes or until the onions are tender. Add the flour and cook for 3 minutes, stirring constantly, until mixture starts to brown.  Slowly add the chicken broth.  Cook and stir until mixture boils and thickens. Stir in the mustard, thyme, and black pepper. Add the chicken and vegetables. Cook until warm. Remove the skillet from the heat and pour contents into the pie shell. Unfold the remaining pie crust and place on top of the vegetable and chicken mixture. Fold under the edges and crimp. Pierce the top crust to allow steam to escape. Bake for 45 - 50 minutes until crust is golden brown and contents are thoroughly heated and bubbling.

MyLuvMaya
by on Nov. 19, 2012 at 8:04 AM


Quoting SuperPickle:

I love this one...I made it with turkey for the blog, but I have since made it with chicken and beef and it is great!!!

http://cookinwithsuperpickle.blogspot.com/2010/09/most-delicious-turkey-pot-pie.html


This looks yummy! I`ve never thought of using condensed potato soup. I`m gonna try this!

eating

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