Chicken pot pie is a timeless classic! This chicken pot pie with fresh milled flour crust is a from scratch comfort meal. Filled with veggies in a creamy sauce this dish, this dish will surely be a family favorite.
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This recipe incorporates easy fresh milled flour pie crusts for a truly from scratch meal. I milled my flour in my Komo Mio Mill. If you’re in a hurry or you don’t use fresh milled flour you can also sub out a store-bought pie crust or biscuits.
Chicken pot pie is an easy way to use up leftover rotisserie or baked chicken. You can even use canned chicken or change it up with leftover turkey from Thanksgiving.
What You’ll Need
Pie Crust: Use homemade or storebought. My easy fresh milled flour pie crust recipe makes 2 pie crusts.
Onions
Carrots
Celery
Frozen Mixed Vegetables: I like to keep the big bags of frozen mixed vegetables from Costco on hand to use in a variety of recipes.
Shredded Chicken: Use rotisserie chicken, canned chicken, or freshly cooked chicken breasts.
Seasonings: I like to use poultry seasoning, onion powder, and garlic powder.
Broth: This recipe calls for chicken broth. I make mine using Better Than Boullion Base. Feel free to use any other broth in place of chicken.
Flour: This will thicken your chicken pot pie sauce. I used my fresh milled hard white flour, but any flour will work.
How To Make Chicken Pot Pie
You’ll start by making your filling. In a skillet heat butter and cook onions and celery about 3-5 minutes until tender.
Sprinkle in your flour and cook for 1 minute.
Add broth and heavy cream gradually and keep stirring as sauce thickens. This could take 3-5 minutes. As it thickens add in your mixed vegetables, salt, pepper, and seasonings.
When making your sauce you want to make sure you simmer your mixture until it’s bubbly and thickens. It will thicken and set up even more after it’s done baking and cools off a little bit.
Set mixture aside. I set mine aside in a bowl so I could clean my cast iron skillet and let it cool down to use for the pot pie. If you have 2 cast iron skillets you don’t have to do this. This recipe makes just under 8 cups of filling so you could also make two 9-inch pot pies. I opted to make one large pot pie in my 12-inch cast iron skillet.
Put your pie crust into your pie pans or cast iron skillet.
Fill with your chicken pot pie filling.
Cover with a top crust and cut slits in it to allow steam to vent out.
Bake at 375 degrees Farenheit for 45-50 minutes.
With my easy fresh milled flour pie crust I didn’t pre-bake the bottom crust and I didn’t experience a soggy bottom crust.
As you can see don’t fret about a “perfect” crust. I pieced my edges together because I’m still working on learning how to roll a circle. It still turned out beautiful and tasted amazing!
As it cooled the filling set up even more and the bottom crust didn’t go soggy.
Can I Make Ahead And Freeze?
Yes! In fact this is a very freezer friendly dish. Use a disposable aluminum pie pan or a glass pie dish (Pyrex or Anchor makes oven safe pie dishes).
If you’re using glass DO NOT pre-heat your oven when you go to bake it. Place the frozen pot pot pie into a cold oven and then preheat. This will bring the temperature of the glass dish up to temperature as the oven preheats so it doesn’t break.
To avoid it being soggy do not thaw your pot pie. Just take it from the freezer to the oven and bake as directed until the crust is golden and sauce is bubbly.
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Chicken Pot Pie With Fresh Milled Flour Crust
Ingredients
- Pie Crust 2 needed if doing a top and bottom crust homemade or store-bought
- 3 cups cooked chicken rotisserie, canned, etc.
- 1 onion chopped
- 3/4 cup celery chopped
- 1/2 cup butter 1 stick
- 3/4 cup flour
- 3 cups chicken broth any flavor will work
- 3/4 cup heavy whipping cream
- 3.5 cups frozen mixed vegetables 16oz.
- 1 tsp poultry seasoning
- 2 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp onion powder
Instructions
- In a skillet heat butter and cook onions and celery about 3-5 minutes until tender.
- Sprinkle in your flour and cook for 1 minute.
- Add broth and heavy cream gradually and keep stirring as sauce thickens. This could take 3-5 minutes. As it thickens add in your mixed vegetables, salt, pepper, and seasonings. Set aside.
- Put your pie crust into your pie pans or cast iron skillet. This amount of filling is perfect for a 12-inch cast iron skillet or would fit in 2 9-inch pie pans.
- Fill with your chicken pot pie filling.
- Cover with a top crust and cut slits in it to allow steam to vent out.
- Bake at 375°F for 45-50 minutes.
- Remove and let cool 10 minutes before serving. Sauce will thicken as it cools.
Notes
With my easy fresh milled flour pie crust I didn’t pre-bake the bottom crust and I didn’t experience a soggy bottom crust.
Can I Make Ahead And Freeze?
Yes! In fact this is a very freezer friendly dish. Use a disposable aluminum pie pan or a glass pie dish (Pyrex or Anchor makes oven safe pie dishes). If you’re using glass DO NOT pre-heat your oven when you go to bake it. Place the frozen pot pot pie into a cold oven and then preheat. This will bring the temperature of the glass dish up to temperature as the oven preheats so it doesn’t break. To avoid it being soggy do not thaw your pot pie. Just take it from the freezer to the oven and bake as directed until the crust is golden and sauce is bubbly.If you try this recipe and love it, I would love if you gave it 5 stars! Thank you! Tag me on Instagram @freshmilledmama
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