I make them periodically. I don’t find it a lot of work, but I make a lot of stuff from scratch and it’s second nature. They are much better than the ones you can purchase, in my opinion.
I don’t want a bottom crust so mine are made with a top crust only, but that’s just a personal preference and easily remedied. If you don’t make pie crust from scratch, no biggie.
I usually make these when I have leftover breast meat from a whole roasted chicken, and the rest of the ingredients are things I generally have around the place. It’s the perfect recipe for when the milk or cream is about to expire.
Here’s my recipe. The filling recipe will probably make enough for 2 whole pies, one of which you can freeze before baking with no problem, if you use both top and bottom crusts and bake in a regular 9 inch pie plate. Otherwise, you can use one deep dish casserole and top with one crust only.
Ingredients:
3 cups cooked chicken, chopped
1 1/2 cups chicken broth
1/4 cup butter
8 ounces sliced fresh mushrooms
1 medium onion, chopped
1/2 cup sliced celery
1/4 cup chopped red bell pepper
1/3 cup all-purpose flour
1 teaspoon poultry seasoning
1 cup milk or half-and-half
1/2 cup frozen peas
1 purchased or homemade pie crust (or two, if you want bottom crusts)
1 egg, beaten
Preparation:
Lay 2 bottom crusts into regular pie pans if you want bottom crusts on your pies.
In a large saucepan, melt butter or margarine. Add mushrooms, onion, celery and red bell pepper. Cook for about 3 minutes, or until vegetables are tender. Stir in flour, poultry seasoning, 1/2 teaspoon salt (less if using salty broth) and 1/4 teaspoon pepper. Saute until flour is cooked, about 3 minutes.
Add the broth and milk. Cook and stir until thickened and bubbling. Stir in chicken and peas.
Pour into 2 prepared pie plates or one deep, round casserole dish. Brush the edges of the pie crusts or casserole with beaten egg to help the top pie crust adhere. Place top pie crust over the mixture. Cut to fit and crimp edges all around. Cut steam vents in top. If desired, re-roll and cut excess pastry into strips or decorative shapes and lay over the crust. Or not.
If you want to freeze one for later, now is the time. Wrap well in plastic wrap after pie filling has cooled and freeze.
Brush chicken pot pie with remaining beaten egg. Bake at 400° for 30 to 40 minutes, or until crust is browned.