Little Momma’s Healthy Chicken Pot Pie

Hello Loves!!! Last week I had the greatest pregnancy craving: Chicken Pot Pie. Oh! It’s so good! 😛 I couldn’t tell you the last time I had chicken pot pie, but it realllllllllly hit the spot. After having it for dinner at The Smith, which was great! I decided to make my own, slightly cleaned-up version to have for dinner the next day! Ha! I modified a classic recipe, and added my own touches to share with you! It was such a hit! Marc had one bite, and ran downstairs to share a piece with his family to try. It really is adorable how he brags about my cooking – NOT to toot my own horn! But it definitely makes cooking more fun when you have such a fan. 🙂 I didn’t have intentions of blogging this recipe, since I wasn’t sure how it would turn out, so I didn’t get too many photos of all the steps. I’ll try to write as many details as I can remember for you! It’s so easy, but if you have any questions about this chicken pot pie recipe, just holla’ at your little momma. 😉 Side note: This is a great recipe to make ahead of time! I covered and left ours in the fridge until we were ready to bake for dinner. So great for busy nights or when you’re in a hurry! Bon appetite! xx A

INGREDIENTS:

2 Packages Chicken, chopped into small cubes

1 Can of Peas (if you have frozen peas use 1.5 cups)

1 Stalk of Celery, chopped

1 Bag of Carrots, chopped

1 Small Onion, chopped

5 Tablespoons Butter, I used a vegan butter

1 3/4 Cups Chicken Broth

1/3 Cup All-Purpose Flour

Salt and Pepper

1 Teaspoon Celery Seed

3 Tablespoons Dried Parsley

2/3 Cup Low Fat Milk (or milk alternative)

2 Premade Pie Crusts, I included a photo of the one’s I get from Whole Foods, but am on the hunt for whole wheat ones!

1 Deep Pie Dish, I used this one! 

DIRECTIONS:

Preheat oven to 425 degrees F. In a giant pot, combine chicken, carrots, peas, onions and celery. Fill with water and bring to a boil. Boil for about 10-15 minutes, until chicken is cooked through and vegetables are fork tender. Remove from heat, drain, and set aside. While filling is boiling, you can prepare the bottom pie crust! I followed the same steps as my quiche, which you can see here.  Add a little olive oil and wipe your dish with a paper towel so it’s very lightly covered. Press premade pie crust into dish and using a fork, make little fork marks all over.

Reduce heat and using the same pot add butter, salt, pepper, parsley and celery seed. Stir and add chicken broth and milk. Slowly using a whisk and sifter, add in the flour while stirring. The sauce will instantly start to thicken! Use your judgement! You don’t want it too runny, because it will make the pie soggy, but you don’t want it too thick! You can always add a tablespoon of chicken broth or more flour until desired thickness. The consistency I got was a little thicker than a chowder. Add in chicken and vegetables and stir until everything is covered.

Remove from heat and set aside for about 5 minutes. Perfect time for a taste test! 🙂 You can add more salt and pepper here for flavor. I added a ton of pepper to ours! Start filling pie plate and don’t be shy! The mixture will not rise, and shouldn’t move much so fill it up!!! This recipe makes for a little extra filling, which I enjoyed for lunch/snack. Once it was all packed, add the top pie crust layer and pinch into corners of bottom pie crust. I also brushed with a little olive oil and scored the top to let some heat out! Have fun making your design!

Bake in preheated oven until pie is golden brown and filling is bubbly, about 30 – 35 minutes. Let it cool for about 10 minutes before cutting into and serving! YUM!!!!

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