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.

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.

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!

Each pie delivers a hearty, family sized meal and leftovers. One pie can be frozen for a trouble-free dinner sometime in the future.

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.

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?

We recommend you use avocado oil in your crusts. That is an extremely safe 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.

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.

Chicken Pot Pies Instructions

• 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.

Chicken Pot Pie Recipe

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Recipe adapted from: Taste of home