Homemade Chicken Pot Pie (starting with a whole Chicken)

This is an old-fashioned chicken pot pie made from scratch (except the pie shell), starting with a whole roasted chicken.

Makes: 1 deep-dish 9-inch pot pie (6–8 servings)

Ingredients

For the Chicken
• 1 whole chicken (4–5 pounds)
• 1 large onion, quartered
• 2 celery stalks, cut into pieces
• 2 tablespoons olive oil or melted butter
• 1-2 teaspoons kosher salt (to taste)
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon poultry seasoning (optional)

For the Pie Filling

• 2 tablespoons butter
• 1 medium onion, diced
• 2 carrots, peeled and diced*
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1/2 cup frozen peas*
• 1/2 cup frozen corn*
• 1/2 cup green beans, cut into bite-sized pieces*

• Can substitute 2–3 cups frozen mixed vegetable medley.

Remove from the oven and let rest for 15–20 minutes.

Step 2: Save the Drippings

Transfer chicken to a plate
• Pour the drippings from the roasting pan into a pot and let it settle.
• Skim off excess fat, reserving about ¼ cup fat for the gravy, saving all of the flavorful juices.
These drippings are what give the pot pie its rich homemade flavor.

Step 3: Pull the Chicken

Once cool enough to handle:
• Remove the skin and bones.
• Pull the meat into bite-sized chunks instead of shredding it too finely. Remove all bones.
• Set aside about 4–5 cups of chicken for the pie.

Step 4: Cook the Vegetables
In a large skillet:
Melt 2 tablespoons butter over medium heat.
Add:
• diced onion
• carrots
• celery

Cook for about 8–10 minutes, until they begin to soften.

Add garlic and cook another minute.
Stir in:
• peas
• corn
• green beans

Step 5: Make the Gravy
In a saucepan (or the same skillet after moving the vegetables aside):

1. Whisk a tablespoon of flour with 3/4 cup of water and set aside.
2. Heat the reserved chicken drippings until bubbly. Add additional chicken broth and butter (if necessary) to make about 2½–3 cups gravy.
3. Pour flour mixture into the drippings.
4. Cook 2–3 minutes, stirring constantly.
5. Simmer on low until thick and creamy, time varies depending on bunner temp.
6. Season with salt, pepper, and thyme if desired.

Step 6: Make the Filling
Add the chicken chunks and vegetables.
to the homemade gravy.
Stir gently until everything is well coated.
The filling should be thick and creamy, not runny.

Step 7: Assemble the Pie

1. Preheat oven to 400°F.
2. Fit one pie crust into a deep 9-inch pie plate.
3. Spoon in the chicken filling.
4. Top with the second crust.
5. Crimp and trim the edges.
6. Cut a few small slits in the top crust.
7. Brush with egg wash (one beaten egg) if desired for a golden crust.

Step 8: Bake
Bake for 35–45 minutes, until:
• the crust is deep golden brown
• the filling is bubbling through the vents
If the edges brown too quickly, cover them loosely with foil.
Let the pie rest for 10–15 minutes before slicing so the filling can set.

Shortcut Version
Don’t have time to roast a whole chicken?
Use a Meijer rotisserie chicken instead. Pull the meat into chunks and use a jar of homestyle chicken gravy. It’s a great shortcut while still making a delicious pot pie.