From Scratch Chicken Pot Pie. Here's a from-scratch Chicken Pot Pie adapted from Marshall Field's classic recipe. With a slow-cooked chicken, a creamy vegetable filling, and a handmade pie crust, this pot pie is the ultimate comfort food. Homemade Chicken Pot Pie could be the king of all comfort foods, and this homemade version is a guaranteed family favorite!

It's got flaky pie crust and a buttery creamy chicken pot pie filling with chicken breast, a mix of fresh and I initially wanted to make an easy chicken pot pie. So, I started out using refrigerated pie dough, all frozen vegetables, and all dried herbs. This classic Chicken Pot Pie is filled with tender pieces of chicken, carrot, celery, potato, and herbs. You can cook From Scratch Chicken Pot Pie using 10 ingredients and 15 steps. Here is how you achieve it.

Ingredients of From Scratch Chicken Pot Pie

Prepare 3-4 of chicken breast.
It's 1 cup of heavy cream.
You need 1/3 cup of all-purpose flour.
It's 1 cup of carrots.
It's 1 cup of yellow or sweet onion.
Prepare 1 cup of celery or 1 no salt added can corn.
You need 2 cups of unsalted chicken stock.
It's 2-4 tablespoons of butter or margarine.
It's to taste of salt and pepper.
You need 1 package of pre made pie crust crust.

It's cozy comfort food that's wonderful in the winter! Sometimes people think of chicken pot pie as boring freezer food, but when it's done right, made from scratch, it can be really delicious and. What I love about pot pie is, you can cook the chicken right then and there…or you can use leftover chicken (or turkey) if you have it. You can whip up a pie crust just for the occasion…or you can use a crust you might have languishing in the freezer.

From Scratch Chicken Pot Pie instructions

Put a little bit of olive oil in the bottom of a big saucepan and cook chicken season the chicken how you like.
Remove the chicken and set it aside in a bowl with the juices.
Add chopped up carrots, first because they require longer cooking, cook halfway through, with 1-2 tbls of butter.
Add 1-2 tbls of butter,onions and celery, season with season salt,garlic powder, little bit of pepper,cook both the carrots and the onions until done.
If using corn instead of celery add can of corn after the vegetables are through cooking.
Add flour and stir until you no longer see the white.
Add the chicken back into the pan.
Add 2 cups of chicken stock and 1 cup of heavy cream.
Add salt and pepper to taste.
Cook until thick.
Preheat oven to 400.
Line a 9 inch circular baking dish with one pie crust (I use this dish because it holds all the contents well) (you can use a square dish if you would like or pre made pie crust thats thawed, you will just have to cook more than one pie).
Add all the contents to the baking dish from the pan.
Put another pie crust on top of the filling make sure you have a good seal around or the contents will spill out, also make sure you put at least four slits in the top so it can vent.
Cook until pie crust is golden brown, usually 20 to 30 minutes depending on how your oven cooks.

Chicken pot pie doesn't have to be a huge ordeal! These Homemade Chicken Pot Pies are amazing. The only complicated part of making a pot pie is the pastry. By using a refrigerated dough you're left with making a quick, savory gravy that can be filled with leftover cooked chicken, turkey, or ham and a good handful of veggies. A dash of poultry seasoning or some finely chopped fresh sage will enhance.