This is a homemade version that doesn't use any canned soups.

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Name: Chicken Pot Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 1 3/4 pounds Cubed chicken 1.5 inch cubes, can be leftovers, I like dark meat but you can be traditional and use white meat; 10 1/2 ounces White potatoes 1 inch cubes; 1 1/2 ounces Crimini mushrooms Sliced; Can use white shrooms as well (2 med shrooms); 3 1/8 ounces Celery sliced on the bias; 7 ounces Yellow onions diced; 5 ounces Peas Can use fozen (I substitued some corn I had left over); 4 ounces Carrots diced into 1/2 inch cubes or 1/4 inch slices; 2 cloves Garlic minced and crushed; 1/2 cup All purpose flour; 1 3/4 cup Chicken Stock; 1/2 cup Whole milk; 1 cup Heavy whipping cream; 1/4 ounce Fresh parsley; 2.5 tablespoon Chicken base paste; 1 tablespoon Unsalted butter; 3/4 teaspoon salt; 1 pinch Nutmeg; 3/4 teaspoon Black pepper; 1/4 teaspoon Celery seed; 1/4 teaspoon Dried thyme; 4 each Pie crust

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INGREDIENTS

1 3/4 pounds Cubed chicken ; 1.5 inch cubes, can be leftovers, I like dark meat but you can be traditional and use white meat
10 1/2 ounces White potatoes ; 1 inch cubes
1 1/2 ounces Crimini mushrooms ; Sliced; Can use white shrooms as well (2 med shrooms)
3 1/8 ounces Celery ; sliced on the bias
7 ounces Yellow onions ; diced
5 ounces Peas ; Can use fozen (I substitued some corn I had left over)
4 ounces Carrots ; diced into 1/2 inch cubes or 1/4 inch slices
2 cloves Garlic ; minced and crushed
1/2 cup All purpose flour
1 3/4 cup Chicken Stock
1/2 cup Whole milk
1 cup Heavy whipping cream
1/4 ounce Fresh parsley
2.5 tablespoon Chicken base paste
1 tablespoon Unsalted butter
3/4 teaspoon salt
1 pinch Nutmeg
3/4 teaspoon Black pepper
1/4 teaspoon Celery seed
1/4 teaspoon Dried thyme
4 each Pie crust

INSTRUCTIONS

Preheat oven to 400. (makes two pies)

Boil the potatoes in salted water for 8 minutes; strain and set a side.

Cook off the cubed chicken in the butter on high if it isn't already cooked for 3 to 4 minutes and then add the veggies (onions, celery, peas, mushrooms, garlic, and parsley) and cook for 6 to 7 minutes. Turn the stove off and add the flour into the mixture; once incorporated cook on medium for a couple minutes just to get the raw flour taste cooked out. Add the chicken stock and stir, add the chicken base paste. Add the cream and stir, add the milk and stir. Throw in the potatoes and all the spices and herbs; bring to boil.

Cook off a pie shell to go under the pie. Then fill the pie up with the chicken mixture and put the top shell on. Slit the pie shell and bake until the crust is done (35ish minutes).

NOTES

You can play with what veggies you want. You can use salt instead of the chicken base paste, but I think it brings some depth to the pie.

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Chicken Pot Pie

1 3/4 pounds Cubed chicken 1.5 inch cubes, can be leftovers, I like dark meat but you can be traditional and use white meat
10 1/2 ounces White potatoes 1 inch cubes
1 1/2 ounces Crimini mushrooms Sliced; Can use white shrooms as well (2 med shrooms)
3 1/8 ounces Celery sliced on the bias
7 ounces Yellow onions diced
5 ounces Peas Can use fozen (I substitued some corn I had left over)
4 ounces Carrots diced into 1/2 inch cubes or 1/4 inch slices
2 cloves Garlic minced and crushed
1/2 cup All purpose flour
1 3/4 cup Chicken Stock
1/2 cup Whole milk
1 cup Heavy whipping cream
1/4 ounce Fresh parsley
2.5 tablespoon Chicken base paste
1 tablespoon Unsalted butter
3/4 teaspoon salt
1 pinch Nutmeg
3/4 teaspoon Black pepper
1/4 teaspoon Celery seed
1/4 teaspoon Dried thyme
4 each Pie crust

Preheat oven to 400. (makes two pies)

Boil the potatoes in salted water for 8 minutes; strain and set a side.

Cook off the cubed chicken in the butter on high if it isn't already cooked for 3 to 4 minutes and then add the veggies (onions, celery, peas, mushrooms, garlic, and parsley) and cook for 6 to 7 minutes.  Turn the stove off and add the flour into the mixture; once incorporated cook on medium for a couple minutes just to get the raw flour taste cooked out.   Add the chicken stock and stir, add the chicken base paste.   Add the cream and stir, add the milk and stir.  Throw in the potatoes and all the spices and herbs; bring to boil.

Cook off a pie shell to go under the pie.  Then fill the pie up with the chicken mixture and put the top shell on.  Slit the pie shell and bake until the crust is done (35ish minutes).

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This is the finished product. Darn is it yummy!!
MikeHessel

Ingredients all chopped up!
MikeHessel

Sauteing the veggies.
MikeHessel

Getting the filling to thicken.
MikeHessel

Alright Mr. DeMille, I'm ready for my close-up!
MikeHessel

Nutrition

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Serving Size: 1 Serving (458g)
Recipe Makes: 8 Servings

Calories: 899
Calories from Fat: 410 (46%)

Amt Per Serving		% DV

	Total Fat 45.5g	61 %
	Saturated Fat 18g	90 %
	Monounsaturated Fat 17.3g
	Polyunsanturated Fat 6g
Cholesterol 111.1mg		34 %
Sodium 719.6mg		25 %
Potassium 793.5mg		21 %
Total Carbohydrate 81.8g		24 %
	Dietary Fiber 5.2g	21 %
	Sugars, other 76.6g
Protein 39.2g		56 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 899

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