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!
- 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
- 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.
© Michelle Rogers, Inc.
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