Nothing says comfort on a cool autumn evening like a chicken pot pie, fresh from the oven. Our take on this American classic returns the dish to its roots, eliminating canned ingredients and processed foods. Not only is this meal satisfying and delicious, it packs a host of nutritional value with protein, veggies and whole grains. We’ve eliminated the crust on the bottom to cut back on calories and carbs without denying you the flaky goodness of crust altogether!
This recipe can easily be prepared ahead of time as well, so you can pop your pot pie in the oven after work as you wind down for the evening. Add these ingredients on your grocery list right away, and soon you’ll be setting the table to enjoy this simple, creamy chicken pot pie guaranteed to please your pickiest eaters.
Chicken Pot Pie Recipe
- 2 tbsp grass fed butter or coconut oil
- 1 bag frozen, mixed veggies, thawed (or sauté your own fresh blend!)
- 1 small sweet onion, such as yellow or Vidalia
- 3 cups chicken, roasted and shredded (easy method here!)
- 4 tbsp of whole wheat or all-purpose flour
- 3 cups chicken stock
- 1 cup milk or milk substitute
- ¾ tsp salt
- ¼ tsp pepper, or to taste
- 1 tsp dried thyme
- Premade, organic pie crust (or make your own here!)
- Preheat your oven to 400 degrees F.
- In a large saucepan over medium heat, add 2 tbsp of the butter or coconut oil. Once heated, add the onion and sauté until it becomes translucent, for about 4-5 minutes. Add in the garlic and cook for an additional 1-2 minutes. Next, stir in your cooked, frozen veggies and shredded chicken and cook for 1-2 minutes more.
- Next, slowly add in 4 tbsp of flour and stir for a few moments, adding in extra butter or coconut oil if your mixture dries out or is hard to work with.
- Add in your milk and broth and bring the mixture to a boil. One bubbling, reduce heat to a simmer and simmer for 20 minutes, stirring occasionally to ensure your filling doesn’t burn or stick to the bottom of the pan. Allow it to thicken until it lightly coats the back of a spoon.
- Once the chicken mixture has thickened, remove it from the heat and stir in the salt, pepper, and thyme. Pour into a tall round baking dish.
- Place your pie crust on top so it covers the top of your baking dish with a generous overlap. Slowly roll up and crimp your crust using your thumb and forefinger until you are satisfied with the look of your crust. Next, brush with your lightly beaten egg and use a fork to poke some holes in the top to allow steam to escape.
- Place your pie on a baking sheet to catch any drips and keep the bottom of your oven clean.
- Bake your chicken pot pie for 20-25 minutes and allow to stand for 5-10 minutes before serving.
What are your favorite fall comfort foods? Share your recipes and ideas with us in the comments section below!
Photo by Mali Maeder from Pexels