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Baked Chicken Pot Pie

Amish Chicken Pot Pie

Forget the frozen kind, make your own homemade version!
4.50 from 4 votes
Course Main Course
Cuisine American, Amish

Ingredients
  

  •   2 cups peeled and diced potatoes
  • 1 1 /4 cups sliced carrots
  • 2 /3 cups chopped onion
  • 1 cup butter softened
  • 1 cup all-purpose flour
  • 1 3 /4 teaspoons salt
  • 1 /4 teaspoon black pepper
  • 2 tablespoons chicken soup base
  • 3 cups chicken broth
  • 1 1 /2 cups milk
  • 4 cups cubed cooked chicken
  • 1 cup cup fresh or frozen peas
  • 2 pie shells , homemade or store-bought

Instructions
 

  • Preheat the oven to 425.
  • Boil the potatoes and carrots in a large saucepan over medium heat until almost tender., about 10 minutes.
  • Drain and set aside. In a large skillet, saute the onion and butter until tender.
  • Stir in the flour, salt, pepper, and chicken soup base until blended.
  • Gradually stir in the broth and milk. Cook, stirring for 2 minutes or until thick.
  • Add the chicken, peas, potatoes, and carrots to the broth mixture.
  • Remove from the heat.
  • Divide the chicken mixture evenly between two unbaked pie shells.
  • Use some water to wet rim of the bottom crusts which will help both crusts adhere together.
  • Cover the pies with the top crusts, crimping the crusts together all the way around.
  • Bake the pies for 35 to 40 minutes until the crust is golden brown.
  • Cool on a wire rack or windowsill until the pie is firm, about 45 minutes.
  • Pie will keep for a week sealed in the refrigerator.
Tried this recipe?Let us know how it was!