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chicken pot pie

Chicken Pot Pie

This healthier twist on chicken pot pie skips the cream of chicken soup, offering a lighter yet delicious option. Customize it with your favorite veggies and enjoy a comforting meal that's perfect for any occasion. For added convenience, make mini pies to freeze and serve later!
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Prep Time 30 minutes
Cook Time 25 minutes
Servings 8 servings

Ingredients
  

  • 1 lb chicken boneless, skinless, cut into small pieces
  • 16 oz bag frozen carrots and peas
  • 1/2 cup celery cut into small pieces
  • 1/2 cup onion chopped into small pieces (or 1/2 tsp onion powder)
  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp celery seed
  • 1/2 tsp garlic powder
  • 32 oz chicken broth reserve 1 3/4 cups after boiling
  • 2/3 cup milk
  • 2 9 inch pie crusts uncooked

Instructions
 

  • Preheat the oven to 425º
  • In a large pot, combine the raw chicken, carrots, peas, celery. Add the carton of chicken broth to cover and boil for 15 minutes, until the chicken is cooked through.
  • Remove from the heat and drain into a bowl (reserving 1¾ cups chicken broth for filling). Set aside.
  • In a saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk.
  • Simmer over medium-low heat until thick, stirring constantly. Remove from the heat and combine with the chicken, carrots, peas, and celery mixture in a large pot or bowl (I use the pot that I boiled the chicken in).
  • Add more chicken broth if you like your pot pie thinner.
  • Put a crust in the bottom of a pie dish. Put the chicken filling on top of the crust. Cover with top crust, seal the edges with a fork, and cut away excess dough. Make several small slits in the top to allow steam to escape.
  • Bake for 25 to 30 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before cutting and serving.
  • If you're making mini pies, cut your top and bottom crusts out and get the pie maker ready. Add the bottom crust and about 1/3 cup of the chicken mixture. Top with the top crust and cook for 4-5 minutes. Repeat and reroll crust as needed. (You may need more crust to use up all of the chicken filling).