You’re going to love my family’s Savory Chicken or Duck Pot Pie Recipe. It’s one of my family’s favorite meals for dinner! We raise our own pasture fed organic ducks and chickens on our property, and so we almost always have a freezer full of chickens and ducks. In fact, duck is so common in our diet that we don’t really consider it “fancy” food anymore. This pot pie recipe is easy to make and tastes delicious which is why you’re going to want to bookmark it right away.
Also be sure to check out my recipe for Dr Pepper Peanut Pralines. Our family loves this homemade praline recipe!
If you love a good chicken pot pie recipe, then you need not look any further. You can use either chicken or duck in this recipe. We usually just grab a frozen bird from the freezer and place it whole in the crockpot with some water and allow it cook on low overnight. In the morning, we debone the bird and save the bones, juice, and fat for making broth for soup later. This pot pie recipe is great for a Sunday meal or even when you’re having guests over. Will make two pies or you can bake it in a 10×13 casserole dish as part of a potluck. Here’s how to make Savory Chicken or Duck Pot Pie:
Savory Chicken or Duck Pot Pie Recipe
- 1 1/2 to 2 cups cooked chicken or duck, chopped
- 4-5 small-medium carrots, coined
- 3 stalks celery, chopped
- 1 onion, chopped
- 1/4 cup cooking oil (vegetable, olive, coconut)
- 1 cup spring peas
- 1 cup frozen corn
- 10 oz can cream of chicken
- 10 oz can cream of celery
- 1/2 tsp black pepper, 1 tsp garlic, 1 tsp oregano (optional)
- 1 egg, beaten
- 4 pie shells (store bought or homemade)
First, in a large skillet over medium heat warm the cooking oil just until it starts to smoke. Add carrots, celery, and onion and saute until they begin to soften, about 5 minutes.
Next, add the corn and cooked chicken or duck.
Continue cooking with the occasional stir for another 2-3 minutes or until the corn is warmed.
Stir in the whole fresh peas and cook for another 2-3 minutes or until the peas are warmed through.
Remove from heat and add the can of cream of chicken and the can of cream of celery soup. You may also add the seasoning, if desired, now. Blend everything well and set aside.
Preheat oven to 425 F.
To assemble the pot pies, you’re going to need to line two pie plates with a pie shell each. You can also line one 10×13 casserole dish with two pie shells, cutting and pressing with your fingers any gaps. Although I have a favorite pie dough recipe, I’ve found that being a single work at home mom that it is easier to just buy a refrigerated pie shell from the store instead. Maybe if I ever get married again I’ll go back to making them by hand–or not! Poke several holes using a fork in the bottom of the uncooked pie dough.
Add the cooked mixture into your pie shell.
You can cover this homemade pot pie recipe in a variety of ways. You can take the other two pie shells and fold the edges together and flute, you could make a lattice top or you can flute the edges and top with different shapes. We chose the latter and used cookie cutters to cut out hearts with. If you use the first method, be sure to slice venting holes into the top.
Brush beaten egg over the top and edges of your pie dough.
Bake at 425 F for around 40 minutes or until top is very golden brown and filling is bubbly.
Cool for a few minutes before serving our family favorite pot pie recipe. Yummy!
Also be sure to check out the Mothering with a Purpose Facebook page for more inspiration.