Chicken Pot Pie Recipe
By TMoM Team Member Sydney D. Richardson, Ph.D.
Chicken Pot Pie was one of the first meals that I tackled years ago. Even though, it was a meal that looked complex to me. The presentation was always beautiful, so it had to be difficult to make, right? Not at all. I made my first chicken pot pie fourteen years ago and never looked back. Over the years, I started making my own cream filling, and I’ve ventured into gluten free crusts even. Either way, this is a great cold weather meal that will please the whole family.
Chicken Pot Pie
Ingredients:
- 3 cooked chicken breasts, diced or a small, whole chicken, diced
- 5 cups of peas and carrots
- Condensed cream of chicken or make your own filling (recipe below)
- Two pie crusts, thawed (gluten-free or non-gluten free)
- Salt and pepper (season to your liking)
- 1 tbsp garlic
- ¼ tsp red pepper flakes (optional)
- Sprinkle of thyme
Directions:
- Cook the chicken breasts with a seasoning of garlic, salt, pepper, red pepper flakes, and thyme. When done, dice the chicken.
- After cooking the chicken breasts and dicing them, place them into a large bowl. Next, cook the peas and carrots and place them into the bowl with the chicken.
- Add the cream of chicken and stir until the chicken and veggies are fully coated.
- Then, pour the entire mixture into one of the pie crusts.
- Next, place the 2nd pie crust on top of the chicken mixture and pinch the edges of the pie crust closed. Poke a few holes in the top of the pie crust and sprinkle with sea salt and parsley (optional).
- Finally, place in a 400-degree oven for 45 minutes, or until browned. Note: to prevent the edges from burning, cover the pie edges in aluminum foil for the past 15 minutes.
Enjoy!
*Homemade cream filling: I use this for my chicken pot pies.
Ingredients:
- 2 cups of heavy cream
- 1 stick of butter
- 1 tsp of cornstarch and 1 tsp of water or chicken stock, mixed
- Salt and pepper to taste
Directions:
In a pan, melt the butter (don’t burn it). Then, add the cream, salt, and pepper and stir. Cook on low until the cream thickens. However, if you need to speed up the thickening process, mix1 tsp of flour and 1 tsp of water or chicken stock and add it to the cream. Caution, stir it gently. Once thickened, remove from heat and immediately add to the chicken.
*Disclaimer- My family is allergic to onions and one member is allergic to gluten, so adjust this recipe as needed.
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