Homemade Chicken Pot Pie I made for My Son #shorts

Definitely not a diet dish but it’s ok to splurge every now and then especially if it’s homemade!

Love this recipe:

Chicken Pot Pie

Prep: 20 min (it’s way more if you’re making it all that day, though)
Cook Time: 50 mins
Total Time: 1 hour 10 mins

Fabulously easy to make chicken pot pie makes the perfect comfort food.

Course: Entree
Servings: 6
Calories: 512 kcal

INGREDIENTS:
● 2 cups cooked and shredded chicken
● 1 cup sliced carrots
● 1 cup frozen peas
● 1⁄2 cup sliced celery
● 1⁄3 cup butter
● 1⁄3 cup chopped onion
● 1⁄3 cup flour
● 1⁄4 teaspoon black pepper
● 1⁄2 teaspoon salt (or to taste)
● 1⁄4 teaspoon garlic powder
● 2 cups chicken broth
● 3⁄4 cup milk (I used almond milk and it came out fine)
● 2 nine-inch unbaked pie crusts (I used the recipe from above and it was more than
enough, probably could have made 3 pie crusts with it)

INSTRUCTIONS:
1. Preheat oven to 425 degrees F (220 degrees C). Spray a 9-inch pie dish with cooking
spray or rub it with oil and press one of the crusts into the bottom pushing the sides down evenly. Bake in the preheated oven for about 8 minutes (made sure you leave the crust around the rim really thick so it doesn’t dry out too much).
2. Meanwhile, combine carrots, peas, and celery in a saucepan with the chicken broth. Bring to a boil and boil for 15 minutes (I did it for 10 so the veggies weren’t overcooked). Drain and reserve broth. Stir the chicken into the vegetable mix.
3. Cook the onions with melted butter in the saucepan over medium heat until soft. Stir in flour slowly (use a sifter if you have one) stirring continuously, add pepper, salt, and garlic powder. Slowly stir in chicken broth and milk. Simmer over medium low heat until thick (but not too thick or it won’t settle into the pie). Remove from heat.
4. Spread the chicken mixture evenly on the bottom pie crust. Pour hot broth mixture over the chicken, and cover with the top crust, pinching the edges into the rim of the pie plate/bottom crust.
5. Bake in the preheated oven on a cookie sheet for 30-35 minutes or until pie is golden
and filling is bubbly (I like using a glass pie plate because I can peek at the bottom to
see if it’s browned or still raw, and I cook it until that looks good).
6. Cool for 10 minutes before cutting.

I split this into 6 tiny pies instead of one big one so my son could heat them up whenever he wanted one.

Portion control achievement UNLOCKED!

And I made my crust from scratch.

Super easy pie crust recipe:
Dump 3 cups AP flour in a bowl and cut in 1 cup butter or shortening and don’t forget the 1 tsp salt like I did.

Beat 1 egg with 1 teaspoon vinegar and enough water to make 1 cup total liquid.

Combine with flour mixture and allow to rest in fridge while you cook the rest of the ingredients!