Homemade Chicken Pot Pie (make one freeze one, with vegetarian version)
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
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.
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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.
Chicken Pot Pie (make one freeze one, with vegetarian version)
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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)
- 2/3 cups frozen peas
- 1/2 cup plus 1 Tbsp heavy cream divided
- 1 Tbsp minced parsley
- 1 tsp garlic salt
- 1/4 tsp pepper
- 1 package 15 oz refrigerated pie pastry
- 1 egg
Instructions
- In a large pot, add butter, oil , potatoes carrots, onion and celery.
- Saute until tender.
- Stir in flour until blended.
- Gradually add broth.Bring to a boil. Cook and stir for 2 minutes or until thickened.
- Stir in peas, 1/2 cup cream parsely, garlic salt and pepper.
- Stir in chicken (or fake chik'n).
- Spoon into two ungreased 9 in pie plates.
- In a small bowl, whisk egg and 1 Tbsp or cream, set aside.
- 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.
- 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
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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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!
@ 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!
Is there a lower fat version? Anything I can substitute for the heavy cream?
Thanks!
Eva
I always substitute anything creamy with ground up chick peas, or greek yogurt or both. At least then you get higher fiber and protein and lower unhealthy fats and salts
There is a no-fat version of heavy cream available at my grocery. I have never understood it, but it cooks and tastes fine.
Yes, you can either sprinkle 2-3 tablespoons of flour over the sautéed vegetables and chicken, working the flour well into any fat in the pan and on the chicken and vegetables, then whisk in 1/2 cup or so of whole milk and heating until you achieve the desired consistency, or you can whisk the flour into 1/2 cup of milk, before whisking the egg into it, and adding it to the pan, heating it until it thickens, and adding a bit more milk if it becomes too thick.
@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
This looks so delicious! I can’t wait to try it out 😀 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!