Homemade Chicken Pot Pies

Hey everyone! Thanks for checking back in. This post is going to be relatively short because I am exhausted and need to get some sleep! In my hopes of ending winter and moving into spring I made one last winter hearty meal for my family. Chicken pot pies you buy at the store are loaded with calories and sodium. They are so simple to make at home and it's so much better to know exactly what you are putting in them.

Ingredients you will need:
1 cup of milk
2 cups of low sodium chicken broth
2 cups of chicken, cooked and cut into little chunks
3 celery stalks, chopped
2 carrots, diced
2 onions finely chopped
3 cloves of garlic minced
2 cups of frozen peas
2 cups of frozen corn
2 TBS of butter
1/4 cup of flour (plus a tablespoon extra if need be)
seamless pastry dough (I used Pillsbury crescent seamless dough)
1 egg

Tools you will need:
4 small tin pans
cutting board
chef knives
1 medium pot
1 large saucepan

Start by putting your milk and chicken broth in a medium pot, cover and keep warm on low heat.

Proceed to cut your chicken into bite sized chunks and cook in a large saucepan with a little bit of oil, salt and pepper. 

If using the chicken tenderloins, make sure you cut off the tough ends. You dont want your guests fishing out tough pieces of chicken from their pot pies. 

Next, prepare all of your veggies. I used a food processor to speed up chopping the onions and the garlic. Melt your butter in a sauce pan and add in your celery and carrots until they are soft. Add your onion and garlic and cook for another minute. Add your corn and peas and cook for another two minutes. 

Proceed to stir in your chicken and add your flour. Stir all of these ingredients until well combined.

Next, pour your milk and broth mixture over your chicken and veggies. Continuously stir until the mixture becomes thicker. Add more flour if need be. 

Now, you can prepare your dough for the crust. Lay your dough sheets out flat on a cutting board and use your small tin pans as a guide to help you measure the size of the dough you will need. Make sure you cut a large enough piece, but dont go over board because the dough expands. 

Now, fill your tin pans with the pot pie filling. I like to leave a small amount of room at the top so nothing over flows. Place your dough over top and crimp on the edges to seal. 

You can spend time trying to make them look pretty but they taste so good, I really wasn't worried about how they looked. Home cooked hearty food like this is more about taste than anything. Plus the over hanging dough makes for a great crust! Brush the tops with an egg wash before cooking.

Cook in a 375 degree oven for about 20 minutes until the crust is golden brown. Let sit for 15 minutes before serving. Careful!! These will be extremely hot! 

It's a meal in itself and is much healthier than the frozen versions at the store! If you have any questions or comments please post below! Thanks for reading and enjoy!