When I think of comfort food, Homemade Chicken Pot Pie is on the top of my list. I am not alone! There is something about the creamy concoction and flaky crust that makes even the pickiest of eaters come running for the table. It is an easy, hearty dish that will satisfy even the hungriest of appetites!

Once you see how easy it is to make, I’m sure Homemade Chicken Pot Pie will become a staple on your menu! Don’t let the long instructions scare you! I wanted to show the steps so that it would be super easy 🙂 And, if you would like to try another yummy, cheesy chicken dish – check out our Mexican Chicken Casserole with Doritos!

Homemade Chicken Pot Pie

Prep Time: 20 mins
Cook Time: 30 Mins
Yield: 1 9 1/2″ pie

Ingredients:

1 large boneless, skinless chicken breast, diced into small squares
1 small-medium onion, diced
2 tablespoons butter
1 cup diced potatoes
1 stalk celery, chopped thinly
1 1/2 cups frozen mixed vegetables
1 14.5 oz can chicken broth
1 can cream of mushroom soup, undiluted
1 tsp. salt
1 tsp. pepper
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. dried parsley
2 Tbsp. cornstarch
2 Tbsp. water
1 cup shredded cheddar cheese
2 pie pastries (find in the dairy section, usually comes 2 to a box)

Instructions:

Preheat oven to 375 degrees.

Melt the butter in a medium size skillet. Add the diced chicken and onion to the skillet and season with salt and pepper. Cook over medium heat until chicken is browned and onion is tender. Stir often.

While the chicken and onions are cooking, in a 3 quart pot – combine the potatoes, celery, mixed vegetables, chicken broth, cream of mushroom soup, salt, pepper, onion powder, garlic powder, and parsley.

Bring mixture to a boil and then reduce heat to a simmer. Cover and allow to continue simmering for 15 minutes, or until vegetables are tender.

Once vegetables are tender, mix the cornstarch and water and stir until smooth. Add to the simmering mixture and stir until smooth and creamy. Mixture will begin thickening.

Add the cooked chicken and onions and stir to combine.

Add the shredded cheese to the mixture.

Stir until cheese has melted and the mixture is creamy.

Creating the Pie:

Spray a 9 1/2″ pie plate with cooking spray and place one of the pastries evenly into the dish.

Spoon, or pour, the chicken and vegetable mixture into the dish.

Place the remaining pastry over the top of the mixture. Tuck the edge of the top pastry down and crimp with bottom pastry to form a seal.

Cut 4 slits in the top of the pastry to allow for venting.

Bake in 350-degree oven for 30 minutes, or until golden brown. Watch carefully during final minutes of baking.

Remove from oven and let stand at least 15 minutes.

Spoon onto plates or into bowls.

Enjoy!

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