Easy Homemade Chicken Pot Pie
A comforting homemade chicken pot pie with tender chicken, mixed vegetables, and a creamy filling encased in flaky crust, perfect for family dinners and hearty appetites.
Ingredients
Instructions
- Debone the whole chicken and place it in a 13 x 9-inch baking dish.
- Slice oleo (butter) all over the chicken.
- Drain and spread one can of English peas over the chicken and butter.
- Cook celery and sliced carrots together until tender.
- Spread the cooked celery and carrots on top of the peas.
- Mix together flour, baking powder, salt, and milk to form a batter.
- Pour the batter over the layered vegetables and chicken.
- Mix chicken broth with the can of cream of celery or mushroom soup.
- Pour this mixture evenly over all the ingredients.
- Bake at 350°F (175°C) for 1 hour until golden and bubbly.
Tips & Substitutions
For a richer flavor, consider using homemade chicken broth instead of store-bought. If you prefer, you can substitute the butter with olive oil or margarine. For added texture, mix in some diced potatoes or use frozen mixed vegetables instead of just peas. To enhance the dish, add herbs like thyme or rosemary. For a twist, try it with variations from classic American recipes.
Serving Suggestions
Serve this comforting chicken pot pie with a simple side salad or bread for a complete meal. It pairs beautifully with Mom'S 'Chicken Pot Pie'(Anita'S Favorite Dinner) for a nostalgic touch. Consider adding a scoop of cranberry sauce or a side of steamed green beans for a pop of color and flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place individual servings in the microwave for a few minutes or cover the entire dish with foil and warm it in the oven at 350°F (175°C) until heated through. Avoid reheating more than once to maintain quality.
Nutrition & Diet Analysis (per serving)
Each serving of Easy Homemade Chicken Pot Pie contains roughly 344 calories, with 9g protein, 65g carbohydrates, and 5g fat. It is an excellent source of calcium (29% of the Daily Value), iron (28% of the Daily Value), and vitamin A (23% of the Daily Value), and a good source of protein and vitamin C. Note that it is relatively high in sodium, at 2003mg per serving (87% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use leftover chicken for this recipe?
Absolutely! Leftover rotisserie or cooked chicken works perfectly. Just ensure it's shredded or diced into bite-sized pieces for even distribution. This is a great way to use up any extra chicken from previous meals while saving time.
What can I substitute for the cream of celery soup?
If you don’t have cream of celery soup, you can use cream of mushroom soup or even make a homemade version using heavy cream, sautéed celery, and seasonings. This substitution will still provide a creamy texture and delicious flavor to the pot pie.
Can I make this pot pie ahead of time?
Yes, you can prepare the layers ahead of time and assemble the pot pie but bake it just before serving. Alternatively, you can bake it and then store it in the refrigerator, reheating it when needed. Just keep in mind that the crust may lose some crispness if stored.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).