Homemade Chicken Pot Pie with Rustic Crust

A thick pie crust and warm chicken and veggie filling are the basis of this rustic homemade chicken pot pie. Just like grandma made it, you’ll enjoy this recipe for years to come.

Homemade Chicken Pot Pie with Pie Crust

One of my family’s favorite dishes is a piping hot homemade chicken pot pie. But you can’t just make a chicken pot pie with a pre-made crust. No way. It must all be homemade from start to finish. That’s the best part of this rustic homemade chicken pot pie.

Not only is this recipe easy to make, it’s also easy to freeze. This recipe makes two chicken pot pies, which means you can freeze one and have a freezer meal on hand as well. It’s easy to whip together, and your family will love this hearty meal on your farmstead table.

Rustic Homemade Chicken Pot Pie

Homemade Chicken Pot Pie with Pie Crust

This recipe makes enough filling for 2 family-sized pot pies

The Filling

3 cups chicken, cooked and shredded
2-3 cups mixed vegetables, diced small, cooked (carrots, green beans, potatoes, peas, corn)
6 tbsp butter
1 cup flour
1 quart chicken stock
½ cup cream
2 tbsp garlic powder
2 tbsp onion powder
2 tbsp thyme (fresh or dried)
2 bay leaves
1 tsp turmeric
3 tsp salt
2 tsp pepper

Method:

  1. In a large pot on medium heat, melt butter completely. Add in ½ cup of flour at a time until it creates a very thick paste. You may need to use a little more or less to get the consistency.
  2. Once you’ve gotten the proper consistency, vigorously stir in ½ quart of chicken stock. Allow the mixture to begin to bubble. As it thickens, continue to slowly add the remaining half quart of stock. Leave on medium heat and allow to continue to thicken until it reaches a very thick gravy consistency.
  3. Add in herbs, chicken, salt and pepper, and cooked vegetables. Cook mixture on a medium low heat for about 10-15 minutes.
  4. Before turning off, add in cream and stir well.
  5. Turn off heat and set aside until ready to assemble.

TIP: Use the leftover chicken from a rotisserie or baked chicken to make a pot pie the following day.

The Pie Crust

Double this recipe to make 2 pot pies

3 cups unbleached all-purpose flour
½ lb cold butter
1 tbsp apple cider vinegar
⅓ cup cold water
1 egg

Method:

  1. With a grater, shred in cold butter to 3 cups of flour. Toss shredded butter in flour. Mix with utensil until it creates a sandy like texture.
  2. Add vinegar, water, and egg. Mix well.
  3. Do not add more liquid. Simply use your hands to finish mixing the crust until it is completely kneaded and soft.
  4. Form into a ball. Split in half. Flatten into thick discs and freeze or refrigerate until ready to use. If using immediately, allow them to rest in the freezer for about 15 minutes before rolling out.

Pot Pie Assembly

Now that your filling and pie crusts are made, you’ll need to assemble your pie. This recipe makes two family-sized pot-pies. If your family won’t be eating both of them,  you can freeze an assembled pot pie for later use. You’ll need to double the pie crust recipe to make two pies at once, or you can simply freeze the pot pie filling until ready to use.

  1. On a floured surface, roll out one circle of dough. Add to your pot pie dish.
  2. Remove the bay leaves from the pot pie filling and spoon the filling into your pie crust. Bring the filling up just under the crimping portion of your pie crust.
  3. On a floured surface, roll out the remaining circle and place on top of the pot pie. Make an X in the top crust so that steam can escape while it cooks.
  4. Cook at 375°F for 1 hour, or until pot pie begins to golden on top. Allow to rest for 10-15 minutes before cutting.  Serve warm.

Homemade Chicken Pot Pie with Pie Crust

This recipe makes enough filling for 2 family-sized pot pies. Just like grandma made it, and maybe even better!

Ingredients

The Filling

  • 3 cups chicken cooked and shredded
  • 2-3 cups mixed vegetables diced small, cooked (carrots, green beans, potatoes, peas, corn)
  • 6 tbsp butter
  • 1 cup flour
  • 1 quart chicken stock
  • ½ cup cream
  • 2 tbsp garlic powder
  • 2 tbsp onion powder
  • 2 tbsp thyme fresh or dried
  • 2 bay leaves
  • 1 tsp turmeric
  • 3 tsp salt
  • 2 tsp pepper

The Pie Crust

  • Double this recipe to make 2 pot pies
  • 3 cups unbleached all-purpose flour
  • ½ lb cold butter
  • 1 tbsp apple cider vinegar
  • cup cold water
  • 1 egg

Instructions

FILLING METHOD:

  • In a large pot on medium heat, melt butter completely. Add in ½ cup of flour at a time until it creates a very thick paste. You may need to use a little more or less to get the consistency.
  • Once you’ve gotten the proper consistency, vigorously stir in ½ quart of chicken stock. Allow the mixture to begin to bubble. As it thickens, continue to slowly add the remaining half quart of stock. Leave on medium heat and allow to continue to thicken until it reaches a very thick gravy consistency.
  • Add in herbs, chicken, salt and pepper, and cooked vegetables. Cook mixture on a medium low heat for about 10-15 minutes.
  • Before turning off, add in cream and stir well.
  • Turn off heat and set aside until ready to assemble.
  • TIP: Use the leftover chicken from a rotisserie or baked chicken to make a pot pie the following day.

PIE CRUST METHOD:

  • With a grater, shred in cold butter to 3 cups of flour. Toss shredded butter in flour. Mix with utensil until it creates a sandy like texture.
  • Add vinegar, water, and egg. Mix well.
  • Do not add more liquid. Simply use your hands to finish mixing the crust until it is completely kneaded and soft.
  • Form into a ball. Split in half. Flatten into thick discs and freeze or refrigerate until ready to use. If using immediately, allow them to rest in the freezer for about 15 minutes before rolling out.
  • POT PIE ASSEMBLY:
  • Now that your filling and pie crusts are made, you’ll need to assemble your pie. This recipe makes two family-sized pot-pies. If your family won’t be eating both of them, you can freeze an assembled pot pie for later use. You’ll need to double the pie crust recipe to make two pies at once, or you can simply freeze the pot pie filling until ready to use.
  • On a floured surface, roll out one circle of dough. Add to your pot pie dish.
  • Remove the bay leaves from the pot pie filling and spoon the filling into your pie crust. Bring the filling up just under the crimping portion of your pie crust.
  • On a floured surface, roll out the remaining circle and place on top of the pot pie. Make an X in the top crust so that steam can escape while it cooks.
  • Cook at 375°F for 1 hour, or until pot pie begins to golden on top. Allow to rest for 10-15 minutes before cutting. Serve warm.
The Homesteader's Natural Chicken Keeping Handbook

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