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chicken pot pie with homemade fresh milled flour pie crust in a cast iron skillet
Fresh Milled Mama

Chicken Pot Pie With Fresh Milled Flour Crust

5 from 6 votes
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 will surely be a family favorite.
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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 6 people
Course: dinner
Cuisine: American
Ingredients Method Notes

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

Method
 

  1. In a skillet heat butter and cook onions and celery about 3-5 minutes until tender.
  2. Sprinkle in your flour and cook for 1 minute.
  3. 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.
  4. 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.
  5. Fill with your chicken pot pie filling.
  6. Cover with a top crust and cut slits in it to allow steam to vent out.
  7. Bake at 375°F for 45-50 minutes.
  8. 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.