A Chicken Pot Pie Recipe That Won't Kill You
Updated: Nov 1, 2022
Chicken Pot Pie ---I gotta admit --- I have had a love/hate relationship with this my whole life.
Traditional is problematic for me because; a) – weird chicken in store bought, and b) – weird vegetables in mixed veggies. I mean…I am NEVER going to want lima beans. And celery makes me gag. So --- just no!
Many moons ago Matt’s mom was visiting us when we lived in East Texas – and while Matt and I were working, she and Jackie made this recipe. And I was weirded out (who puts California blend in a chicken pot pie – and chicken pot pie was always a little weird anyway!). And then we had supper. And I was still a fairly new daughter-in-law and didn’t want to share that I thought it was too weird.
So, I took a scoop and pushed it around my plate…and then tried a bite of Amazingness.
Simply Wonderful. Like, no really, Wowza. It was so good! So, we ripped the recipe off of the box of pie crust it came on – and I used that for years…eventually writing it on a notecard for my recipe book.
This has been a family favorite since then! I hope you enjoy! And – I know others have put in veggie mixes with “weird veggies” – and they didn’t die or anything – so if that floats your boat you can do that too! 😉 But I wouldn’t recommend it…
Melt 1/3 cup butter and add chopped onion (we use onion powder and garlic powder) If you use real onion cook a couple minutes until tender!
Add 1/3 cup of flour, salt and pepper – mix until smooth and cook for just a minute or so.
Stir in (whisk) 1 ½ cups of Chicken broth, and 2/3 cup of milk.
Cook until bubbly and starting to thicken. This is going to be the creamy part that holds everything together!
Add 2 ½ cups of cooked chicken
Add 2 cups of frozen vegetables (I usually use more like 3-4 cups)
You then pour into a pie crust – top with another crust – flute the edges to look pretty – cut slits so steam can escape! I like to spray with a little bit of butter flavored pam because I think it helps get a nice golden crust – and then bake!
Bake at 425* for 35-40 minutes. If you let it stand 5 minutes before serving it holds up a little better. If you are impatient like we tend to be – then scoop it with a spoon!
As for the fluting the pie crust – I did take a picture of that – you are just pinching the edges up/together between thumb and forefinger…and if I wasn’t holding the camera, my other hand would have been doing the same. Just a slight twist…and done! It really is super easy, and I think that it just looks a little more special on any kind of pie!
Hope you enjoy – let me know if you like it!