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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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!
So, I want to try this but I would really like to have a crust on the bottom. So, if I put the crust on the bottom too, how should I go about? Should I spray my pan or use foil? Will I need to cook it longer? Do I cook the bottom crust first for a minute, before adding everything else? Sorry for so many questions, I’m only 22 & have very little cooking experience but I’m trying to get into it. Anyone who can help, I greatly aprreciate it! I’m so excited to try this!
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!
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
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
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. 🙂