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You are here: Home / Health / Diet & Nutrition / Warm up a cool day with Chicken Pot Pie

Warm up a cool day with Chicken Pot Pie

October 17, 2015 By Michelle Rogers

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If the cool, crisp days of fall have you craving hearty comfort food, here’s a recipe that you should try — homemade chicken pot pie!

This is something I’ll often make when I have leftover rotisserie or other baked chicken. I pick off the remaining meat by hand, tear it into smaller pieces, and use in the pie.

I’ve always loved making chicken pot pie, and for many years I used a recipe that called for a can each of cream-of-potato and cream-of-chicken soup. However, when I started trying to “eat clean” and reading labels, I realized that those soups include ingredients that I don’t want to ingest anymore, such as MSG.

These days I use an even better recipe that doesn’t require any soup, and it’s simple and delicious! My family loves it. Give it a try and let me know what you think!

Ingredients:

  • About 2 cups of cooked chicken, cut into bite-size pieces
  • 2 Tbsp. butter
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/4 tsp. celery seed
  • 14.5 oz. can of chicken broth (low-sodium, MSG-free)
  • 2/3 cup milk
  • 15 oz. can of mixed vegetables (I use the “no salt added” Veg-All brand)
  • (2) 9″ unbaked frozen deep-dish pie crusts
  • 1 egg

Directions:

  • Preheat oven to 425 degrees F.
  • Take the pie crusts out of the package to thaw. Place one on a cookie sheet. (Tip: baking the pie in a tin on a cookie sheet makes it much easier to transport to and from the oven; and prevents spillage if it bubbles over).
  • In a saucepan over medium heat, saute onions in butter until soft and translucent.
  • Stir in flour, salt, pepper and celery seed. Then add chicken broth and milk.
  • Simmer until thick, stirring frequently. Add chicken and vegetables, stir.
  • Pour chicken mixture into the pie crust that’s on the cookie sheet.
  • Take the other pie crust and turn it upside down over the filled one, carefully removing it from the tin pan to form the top crust.
  • Press down on the edges gently with your fingers, then with a fork, to seal the edges.
  • Take a knife and make a few small slashes in the top to allow steam to escape.
  • In a cup, whip one egg and a little bit of water with a fork, to make an egg wash. Brush the top of the pie lightly with some of it.
  • Bake for 30 minutes, until pastry is golden brown.
  • Let set for a few minutes before serving.

Enjoy!

© Michelle Rogers, Inc.

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Filed Under: Diet & Nutrition, Food Tagged With: chicken, fall, recipe, recipes

About Michelle Rogers

I'm a Certified Personal Trainer, Certified Health Coach, Certified Group Fitness Instructor, and a Senior Fitness Specialist. Visit my fitness services website!

About the Editor

Welcome to my healthy living blog! My name is Michelle Rogers. I am a Certified Personal Trainer, a Certified Health Coach, a Certified Group Fitness Instructor, and a Senior Fitness Specialist. I … Read more

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