Nothing quite beats the experience of making, baking, and eating a homemade chicken pot pie. This recipe is bursting with juicy chicken and hearty vegetables, perfect for a fall or winter day (but delicious year round). It’s easy to make and even easier to eat, so you may just want to go ahead and make two pies at once. The total for this recipe came out to $5.34!
Chicken Pot Pie
Prep. Time: 10 Minutes (if using pre-made dough)
Cook Time: 45 Minutes
Makes: 1 pot pie
Made from scratch chicken pot pie bursting with flavor.
- 2 balls of pastry dough ($1.56)
- 1 lb chicken thighs, cubed ($1.99)
- 1 tbsp oil
- 1/2 onion, thinly sliced ($.25)
- 1 bag frozen peas ($.99)
- 1/2 package onion soup mix ($.43)
- 2 tbsp flour
- 1 tbsp Worcestershire sauce
- 1 c water
- Salt and pepper
- 1 egg ($.12 – optional)
Preheat oven to 350F. Roll out one ball of pastry and fit into a deep pie plate. Heat oil in saucepan over medium heat. Add chicken and onion. Sprinkle with salt and pepper and brown meat, cooking until the onion is translucent. In a 1 cup measure, whisk flour into water and Worcestershire sauce. Deglaze pan with flour/water mixture. In a large bowl, toss peas and carrots and with contents of onion soup mix pouch. Combine with chicken mixture. Pour into pie crust. Roll out second ball of pastry and cover pie plate. Using a fork, poke a few holes in the top to let steam escape. Whisk egg with a fork and brush all over pastry (optional). Bake at 350F for 45 minutes.