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Chicken Pot Pie Recipe

Chicken pot pie is a classic comfort food that has been enjoyed by families for generations. Originating in England in the 16th century, the dish was traditionally made with beef, but chicken became a popular alternative in the 20th century. The dish consists of a creamy filling of chicken and vegetables, encased in a flaky pastry crust.

For this recipe, you will need the following kitchen equipment:

  • A large skillet

  • A 9-inch pie dish

  • A rolling pin

  • A pastry brush

  • A sharp knife

Here are the ingredients you will need:

  • 2 cups cooked and shredded chicken (you can use rotisserie chicken for convenience)

  • 1 cup frozen peas and carrots

  • 1/2 cup chopped onion

  • 1/2 cup chopped celery

  • 1/4 cup butter

  • 1/4 cup all-purpose flour

  • 1 1/2 cups chicken broth

  • 1/2 cup milk

  • 1 tsp salt

  • 1/4 tsp black pepper

  • 1/4 tsp dried thyme

  • 1/4 tsp dried sage

  • 1/4 tsp garlic powder

  • 2 refrigerated pie crusts (such as Pillsbury)

  • 1 egg, beaten

If you have any allergies, be sure to check the ingredients on the packaging to make sure they are safe for you to consume. This recipe is not spicy, but you can add some red pepper flakes or hot sauce if you like a little heat.

To make this recipe healthier, you can use low-fat milk and butter, and substitute the all-purpose flour with whole wheat flour. You can also use a gluten-free pie crust if you have a gluten intolerance.

To start, preheat your oven to 375°F (190°C). In a large skillet, sauté the onion and celery in the butter over medium heat until they are tender. Add the flour and stir until it forms a paste. Gradually add the chicken broth and milk, stirring constantly, until the mixture is smooth and thickened. Add the salt, black pepper, thyme, sage, and garlic powder, and stir until well combined.

Add the cooked chicken and frozen peas and carrots to the skillet, and stir until everything is coated in the sauce. Remove the skillet from the heat.

Unroll one of the pie crusts and place it in the bottom of the pie dish. Spoon the chicken and vegetable mixture into the pie dish, spreading it evenly. Unroll the second pie crust and place it on top of the filling. Crimp the edges of the pie crusts together to seal them.

Brush the beaten egg over the top of the pie crust to create a golden brown finish. Cut a few slits in the top of the pie crust to allow steam to escape during baking.

Bake the chicken pot pie for 45-50 minutes, or until the crust is golden brown and the filling is heated through. Allow the pie to cool for a few minutes before slicing and serving.

Calories per serving (1/6th of the pie): approximately 500 calories.

Amazon links to purchase ingredients and equipment:

  • Skillet:

  • Pie dish:

  • Rolling pin:

  • Pastry brush:

If you're looking to make this recipe even healthier, you can swap out some of the ingredients for healthier alternatives. Instead of using butter, you can use olive oil or coconut oil. You can also substitute the all-purpose flour with almond flour or coconut flour for a lower-carb option. Instead of using a refrigerated pie crust, you can make your own crust using almond flour, coconut flour, or a combination of both.

If you have any dietary restrictions or allergies, you can modify this recipe to fit your needs. For example, if you are lactose intolerant, you can use lactose-free milk or a non-dairy milk alternative like almond milk or coconut milk. If you are allergic to chicken, you can use turkey or even tofu as a substitute.

One serving of this chicken pot pie (1/6th of the pie) contains approximately 500 calories. If you're looking to lower the calorie count, you can reduce the amount of butter and use low-fat milk or a non-dairy milk alternative. You can also add more vegetables like broccoli, zucchini, or mushrooms to bulk up the filling and add more nutrients.

Overall, this chicken pot pie recipe is a delicious and comforting meal that is perfect for a cozy night in. With a few modifications, you can customize the recipe to fit your dietary needs and preferences.

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