How To Make A Homemade Chicken Pot Pie
Using your favorite pie crust recipe, line your favorite pie plate with dough.
Combine your chicken, bacon, corn and new potatoes in a large bowl.
Place the chicken filling into the dough lined pie plate and slowly add seasoned gravy.
Trim your pot pie with leaf cutouts.
3-4 chicken breasts
2 cups corn
2 cups new potatoes
6 slices of bacon
6 cups of water
1 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon pepper
1/2 cup all-purpose flour
Turn your crock pot on high, add 6 cups of water, 3-4 chicken breasts, salt, pepper and thyme and let cook for 6 hours (or until chicken is thoroughly cooked). Remove chicken, reserving 3 cups of broth in a saucepan. Let chicken cool, then shred into bit size pieces.
Meanwhile cook bacon in a cast iron skillet until crisp, drain on paper towels and crumble into bits.
Boil new potatoes until slightly under cooked, cool and cut into bite sized chunks.
In a large bowl combine chicken, potatoes, corn and bacon. Spoon chicken mixture into a homemade single layer pie crust.
Make a simple gravy mixture on the stove top using 3 cups of reserved broth and 1/2 cup of flour. Season to taste.
Slowly pour gravy over chicken and top with a pie crust sealing the crust to the edge of the pie plate. Add additional pie crust leaf cut-outs to the top and brush with a simple egg wash (1 egg mixed with 2 tablespoon of water). Cut 4 slits into the top of the crust.
Bake at 375 degrees for 40-45 minutes or until your pie crust is golden brown and the gravy is bubbling inside your pie.
Let chicken pot pie cool before serving.