Chicken Pot Pie

Chicken pot pie is a dinnertime classic. The ingredients can be altered based on what you have on hand, and of course, you can always do a mashed potato top crust instead of a pie crust if you prefer. Alternatively, you can leave the bottom crust out and just have a top crust. Make it how you and your family like best!

Can use store bought or homemade pie crusts. We recommend Grandma Riemer's recipe that uses lard for a flaky, tasty crust!

You can substitute the frozen mixed vegetables with freshly prepped veggies instead and just pair down the proportions as needed. You can also switch out veggies, as you prefer. My mom always made pot pie with the classic corn, carrots, peas, and beans, but you can certainly add celery or take out beans or prepare it however you choose! 

Be sure that they are chopped into smaller sizes that will cook evenly and be the right size to bite into when you serve your pie.

This take on chicken pot pie was inspired by Allrecipe's Chicken Pot Pie recipe by Robbie Rice.

1. To start, have your chicken breasts already thawed and ready to dice. Dice them into bite size pieces. Chop onion seperately and set aside.
2. Preheat oven to 425 degrees.
3. Add chicken and vegetables to a pot and cover with water, then bring to a boil. Boil for 15 minutes then drain water and remove from heat.
4. While chicken is cooking, in a separate pan, melt butter over medium heat, then add chopped onion and stir until translucent (about 5 minutes). Add flour, salt, and pepper and stir to combine.
5. Slowly, add turkey bone broth (can use chicken broth, too) and milk to flour/butter roux and stir to gently combine. If it's added too quickly, the flour/butter can clump instead of blend.
6. Reduce heat to medium-low and simmer until thick, about 5-10 minutes. Stir as needed. Taste and season further, as desired.
7. Lay out pie crust (have prepared ahead of time, if making from scratch) in pie pan. Do not prick holes in bottom.
8. Add chicken and vegetables evenlyto pie crust. Cover with gravy mixture.
9. Top with second pie crust and seal the edges.
10. Perforate the top of the pie crust to let steam out while it bakes. You can do a simple cross or make a more decorative design, if you prefer.
11. Bake in the oven for 30-35 minutes, until top crust is a flaky golden brown.
12. Cool for 10 minutes before serving.

Enjoy!