Homemade Chicken Pot Pie
Mmmm, if you were like me you have probably eaten a few of those frozen pot pies in your growing-up years.
You know, the ones that have the delicious, crispy edges of crust, the soft mushy part at the bottom, and the veggies and gravy that oozed out when you cut into it.
And…the ones that have all of the YUCKY ingredients.
A few years ago my mom visited us when we lived out in Washington and she made a version of this version of a homemade pot pie. It’s the best I’ve tasted. I usually use homemade cream of chicken or mushroom soup in place of the store-bought MSG-laden kind. You can also find MSG-free versions in most stores now!
Here’s the recipe:
CHICKEN POT PIE
top and bottom crust for deep dish pie plate (make your own!)
3 cups cooked and cubed chicken
1 1/2 cups potatoes, diced
1 1/2 cups carrots, diced
1/2 cup chopped onion
1/4 cup chopped celery (or if you have none, I have simply used celery seeds or a little celery salt instead)
1 cup frozen peas *you can throw in whatever veggies you have on-hand. I sometimes use green beans, zucchini, etc.
Melt 3 TBSP butter and add….
3 T. flour
1/2 t. paprika
2 cups liquid (1 can MSG-free or homemade cream of chicken or mushroom soup plus enough liquid from cooked vegetables to add up to 2 cups total!)
2 bouillon cubes – the non-MSG kind (or the granulated type that are MSG free) – I usually skip this ingredient since I make my own cream of chicken soup using my own homemade chicken broth and just add a bit more salt to taste
salt and pepper as desired
1. Place bottom crust in pie plate. Preheat oven to 450.
2. Cook together in a medium to large pot the potatoes, carrots, onions and celery in enough water to cover vegetables. Cook until they are just becoming tender. When done, DO NOT DRAIN, but add 1 cup of frozen peas. Cover pot. (*Note: you will need a bit of the cooking water in a minute.)
In this picture I used some sweet potatoes in addition to the white potatoes. It was very yummy!
3. Make your 2 cups of liquid by including in a large glass measuring cup the can of soup plus enough cooking water from the vegetables to make 2 cups. Add bouillon cubes to mixture and stir until they are dissolved. I use the non-MSG kind of these as well (if I even use them at all). YOU MAY NOW DRAIN THE VEGGIES and add the chicken to the veggies.
4. In a small sauce pan, melt the butter and then add the flour, paprika and the 2 cups of above liquid, as well as salt and pepper if desired. Bring to a boil. Add to the chicken and veggie mixture. Pour into pie pan and then add the top crust. Cut a few slits in top crust and bake for 20-25 minutes until crust is lightly browned!
*This recipe can easily be changed to include turkey or shredded beef (for beef, use a beef-based cream soup for filling as well as beef bouillon – or use your own homemade version of these soups which will be WAY more healthy!).
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