Homemade Chicken Pot Pie (make one freeze one, with vegetarian version)

 Make two now and enjoy one later!
 
Make one freeze one recipe!

 

Ahhh, Homemade Chicken Pot Pie. I have always loved pot pie. It is a combination of two of my favorite things. Pie & veggies. 

 

 

Darryl and I got to talking the other day about prepackaged vegetarian meals Morning Star Farms used to make, but didn’t anymore.

 

He REALLY missed their vegetarian Chik’n Pot Pie. I thought it would be great to make a FRESH vegetarian potpie for him. 

 

 

I also had some leftover rotisserie chicken sitting in my fridge from our last Super Target trip, (Archer Farms = best rotisserie chicken EVER) so I though I would make two pies!

Please keep in mind, these recipe makes 2 potpies

 

Don’t have a vegetarian hubby to make a separate pie for? NO worries, this recipe can also be a “make one, freeze one” potpie recipe. PERFECT!

 

I will give you directions on how to freeze the one and then use later. Hope you enjoy! XO Corey

 

Here is what you need: Makes 2 Pies (each serves 6)
- 2 medium potatoes, peeled and cut into 1inch pieces
- 3 medium carrots, cut into 1inch pieces
- 1 medium onion
- 1 rib of celery
- 3 Tbsp butter
- 1 Tbsp olive oil
- 6 Tbsp all purpose flour
- 3 cups chicken (or veg broth for veg version)
- 4 cups cooked chicken meat, shredded or cubed (or Morning Star Chik’n Strips, cooked and cubed)
- 2/3 cups frozen peas
- 1/2 cup plus 1 Tbsp heavy whipping cream, divided
- 1 Tbsp minced parsley
- 1 tsp garlic salt
- 1/4 tsp pepper
- 1 package (15 oz) refrigerated pie pastry 
- 1 egg
 

1. In a large pot, add butter, oil , potatoes, carrots, onion and celery.

2.Saute until tender.

3. Stir in flour until blended.

 

 

 

 

 

4. Gradually add broth. Bring to a boil. Cook and stir for 2 minutes or until thickened.

5.Stir in peas, 1/2 cup cream parsley garlic salt and pepper.

6. Stir in chicken (or fake chik’n).

   

 

I separated mine into 2 pots to keep one vegetarian. But for all real meat or all fake meat batches, just keep it all in one pot :)
 
 
7. Spoon into two ungreased 9 in pie plates.
 

8. In a small bowl, whisk egg and 1 Tbsp of cream, set aside.

9. Roll out the pastry to fit the top of each pie. Place over filling and trim, seal and flute edges.Cut slits in pasty to vent

10. Brush top of pies with egg mixture. Bake at 375 for 40-45 minutes or until golden. Let stand for 10 mins before cutting.

 

 

 
 

NOTE: You can bake both pies, or cover and freeze one potpie for up to 3 months. To use frozen potpie,remove from the freezer 30 minutes before baking.

 

Cover pie loosely with foil. Place on a baking sheet. Bake at 425 for 30 minutes. Reduce heat to 350, remove foil. Bake 55-60 minutes longer or until golden brown.

 
 

The crust was Little D’s favorite :) Potpie HEAVEN! It may look like a lot of steps, but it really was simple and went by fast.

There is nothing like the smell of a Homemade Chicken Pot Pie cooking in our house. Enjoy!

 
 
4.0 from 1 reviews
Chicken Pot Pie (make one freeze one, with vegetarian version)
 
Prep time
Total time
 
Serves: 12
Ingredients
  • 2 medium potatoes, peeled anc cut into 1in pieces
  • 3 medium carrots, cut into 1in pieces
  • 1 medium onion
  • 1 rib of celery
  • 3 Tbsp butter
  • 1 Tbsp olive oil
  • 6 Tbsp all purpose flour
  • 3 cups chicken (or veg broth for veg version)
  • 4 cups cooked chicken meat, shredded or cubed (or Morning Star Chik'n Strips, cooked and cubed)
  • ⅔ cups frozen peas
  • ½ cup plus 1 Tbsp heavy cream, divided
  • 1 Tbsp minced parsley
  • 1 tsp garlic salt
  • ¼ tsp pepper
  • 1 package (15 oz) refrigerated pie pastry
  • 1 egg
Instructions
  1. In a large pot, add butter, oil , potatoes carrots, onion and celery.
  2. Saute until tender.
  3. Stir in flour until blended.
  4. Gradually add broth.Bring to a boil. Cook and stir for 2 minutes or until thickened.
  5. Stir in peas, ½ cup cream parsely, garlic salt and pepper.
  6. Stir in chicken (or fake chik'n).
  7. Spoon into two ungreased 9 in pie plates.
  8. In a small bowl, whisk egg and 1 Tbsp or cream, set aside.
  9. Roll out the pastry to fit the top of each pie. Place over filling and trim, seal and flute edges.Cut slits in pasty to vent.
  10. Brush top of pies with egg mixture. Bake at 375 for 40-45 minutes or until golden. Let stand for 10 mins before cutting.
Notes

NOTE: You can bake both pies, or cover and freeze one potpie for up to 3 months. To use frozen potpie, remove from the freezer 30 minutes before baking. Cover pie loosely with foil. Place on a baking sheet. Bake at 425 for 30 minutes. Reduce heat to 350, remove foil. Bake 55-60 minutes longer or until golden brown.

 

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XO
Corey, Darryl, Big D & Little D

Comments

  1. It’s cold and rainy out, and my dad is driving in from IL right now (I’m in NC, it’s a good 14 hours or so)…I had no idea what to make for dinner. Checked facebook and saw this posted…problem solved! Can’t wait to try it!

  2. @ Melissa, Craig, Ava & Cj…That comment made my day! Thank you so much for taking the time to write it :) I hope the potpies turn out great!

  3. Anonymous says:

    Is there a lower fat version? Anything I can substitute for the heavy cream?
    Thanks!
    Eva

  4. @Eva,
    I suppose you could do lowfat milk, or even do less cream, filling in the rest with lowfat milk. (example: 1/4 cup of cream, 1/4 cup of milk) Almond milk might also be something to try. It is much thicker and creamier than regular milk, and had less calories :)Just make sure not to get the vanilla flavored one! heheh That would not work:) Let me know how it goes! XO

  5. This looks so delicious! I can’t wait to try it out :D I love recipes that make a veg and a meat version because my son is a vegetarian but the rest of the family is not! This looks like something we will all enjoy very much!

  6. I just did one and used rotisserie chicken…it was so good! This is going into recipe rotation for sure! Excellent, and even the picky 4-year-old liked it. :) Thanks for sharing!

  7. I made a vegetarian version with one bag of ground Quorn (freezer section of Whole Food-type store), and it turned out delicious! Looking forward to eating the one in the freezer after Baby #2 is born! Thanks for the recipe. :-)

  8. I made this – my family ate one for dinner and I gave one to a friend that was recovering from surgery. I don’t think that I’ve even gotten such rave reviews on anything that I’ve made before. Both families went nuts over this dish. Now I hear my husband telling everyone that I make a great homemade pot pie. Thank you so much for sharing this!

  9. If you are freezing one, would you brush the crust with the cream and egg before freezing?
    Also, how long did you cool before putting in the freezer?

    • No Karla, I would wait to brush the egg on until baking. I usually wait about 15-20 minutes before putting into the freezer. Hope that helps!

  10. Can I split this recipe in half and just make one?

    • I don’t see why not. I have always made 2, but don’t see a problem with making half the recipe :) Hope that helps!

  11. So the crust is only on the top? What is holding the pie together once you cut it? The filling is just sitting on the bottom of the pie plate? I have never made a pot pie with only one pie crust on the top – I have always put the filling in the bottom crust. Wondering how this works. Thanks!

    • Yes, only on the top. Once you cut into it, it will not hold a pie form, but still tastes amazing :) This processes saves on time, and calories, but still provides that great pot pie taste!

  12. I make almost the identical recipe but I do put a crust on the bottom and the top. It will hold the shape pretty well…especially if you have it for leftovers! I love the crust as much as the filling!

  13. Anonymous says:

    Corey,
    Having baby number 2 in a matter of days and am stocking our freezer with good home cooked meals. I now have 2 of your chicken pot pies ready for consumption, and I almost can’t wait to serve this until AFTER the baby arrives. Thanks for posting this great winter comfort food!

    • Haha. Congrats and good luck with baby #2!!! How exciting. Thank you so much for your kind words. :) I hope you enjoy the pies! XO

  14. I just found this recipe because of my friend Vickie on Instagram..I just love social media.. :-) Now I have this on my Pinterest board for later..
    It looks so good..
    Love, Mona

  15. Mo McCartney says:

    I love this meal, but I cheat for speed and availability. Veg-all has all the veggies, and you can find large or small chunk versions! It helps me keep the ingredients on hand so I can make it anytime I’ve got leftover chicken. :-)

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