Homemade Chicken Pot Pie
A proper chicken pot pie is slow food in the best sense. It asks for patience, but it gives back warmth, nourishment, and more than one meal. This is the kind of recipe that steadies a home, especially in the deep winter months when comfort and fullness matter.
Using a whole chicken, homemade broth, and a rich, creamy filling allows this dish to be both economical and deeply satisfying. Made well, it is the sort of meal that feels abundant without excess and provides leftovers that truly help later in the week.
Why This Recipe Saves Money Without Sacrificing Flavour
A single whole chicken can carry several meals if used thoughtfully. Half of the meat is used here for the pot pie, while the remaining meat can be saved for chicken fried rice or another simple dish. The bones are then used for broth, meaning very little is wasted.
Frozen vegetables keep costs down while still providing good texture and flavour. Coconut cream replaces dairy cream beautifully, adding richness and thickness without irritation. Preparing the chicken and broth ahead of time turns this from a stressful meal into a peaceful one. It takes effort, yes, but the return is generous, nourishing food that stretches far.
Chicken Pot Pie Filling
Ingredients
- 1 whole chicken, cooked and shredded
(Use half the meat for this recipe, reserve the rest) - 1 onion, finely diced
- 3 cloves garlic, minced
- 4 cups frozen mixed vegetables
- 4 tablespoons fat (butter, tallow, or olive oil)
- 4 tablespoons flour
- 2 cups homemade chicken broth
- ¾ to 1 cup full-fat coconut cream
- Salt and pepper to taste
- Optional: a pinch of dried thyme or poultry seasoning
Method
In a large pot, heat the fat over medium heat. Add the onion and cook gently until soft. Stir in the garlic and cook briefly.
Sprinkle the flour over the mixture and stir well, cooking for one to two minutes. Slowly add the broth, stirring constantly until thickened. Add the coconut cream and continue stirring until the filling becomes rich and smooth.
Fold in the frozen vegetables and half of the shredded chicken. Season generously. Simmer gently until everything is heated through. The filling should be thick and creamy and will continue to set as it cools.
Remove from heat and allow to cool slightly before assembling the pie. This step is important for structure.
Homemade Pastry for the Pot Pie
Ingredients
- 2½ cups all-purpose flour
- 1 teaspoon salt
- 1 cup cold butter (or cold tallow), cubed
- 6–8 tablespoons cold water
Method
Combine flour and salt. Cut in the fat until the mixture resembles coarse crumbs. Add cold water gradually until the dough just comes together.
Divide into two discs, wrap, and chill for at least 30 minutes. Homemade pastry holds up beautifully to a creamy filling and freezes well for future meals.
Assembling and Baking
Preheat the oven to 190°C (375°F).
Line a pie dish with the bottom crust. Spoon in the cooled filling. Top with the second crust, seal the edges, and cut small vents.
Bake for 40–45 minutes, until golden and bubbling. Allow the pie to rest before slicing so the creamy filling can fully set.
A Note on Homemade Bone Broth
After removing the meat, save the carcass. Simmer gently with water, a splash of vinegar, and any vegetable scraps. This broth can be used for future pot pies, soups, or cooking grains.
Using the whole chicken this way keeps food costs down and honours traditional kitchen wisdom.
Closing
This chicken pot pie is meant to be deeply comforting, filling, and steady. Coconut cream gives it richness and structure without dairy, and when cooled, the filling holds beautifully.
I hope this becomes a recipe that warms your home, stretches your groceries, and gives you peaceful leftovers for another day. I hope it is hearty, nourishing, and very yummy.
