My son has had some trepidation about the launch of this blog. His biggest gripe, “You can’t just give all your best recipes away for free!” I let him in on a little secret, the reason they taste so superior to him is because of the love I bake right into them, especially for him. He seemed to accept this theory of mine. I explained to him that recipes are all over the internet and that anyone can find just about anything they are searching for. But when he saw the title of this post, his exact words were, “How dare you?!” I hope he will feel nostalgic about his momma’s cooking when he is older :)
When my husband and I were just starting out, I would make the Bisquick recipe for chicken pot pie. I think it’s still right on the back of the box. We always liked the idea of a balanced meal in one dish. Over the years I have tried many chicken pot pie recipes but this is THE one. I make this probably three times per month. It is and will always be one of my “signature dishes.” I hope it becomes one of your family’s favorites as well.
I cooked a whole chicken yesterday and used about 2 and half cups for this pie. You could cook up some chicken breasts or use a rotisserie chicken from the grocery store. Turkey also works well.
Homemade Chicken Pie
- 2-3 cups cooked chicken, shredded or diced
- 1 tablespoon olive oil
- 1/4 cup onion, chopped
- 1 1/2 cups carrots, chopped
- 1 1/2 cups potatoes, chopped
- 1 stalk of celery, chopped
- 1/4 cup frozen peas
- 1 or 2 pie crusts
- 1 cup chicken broth
- 2/3 cup milk
- 4 tablespoons butter
- 4 tablespoons all-purpose flour
- salt & pepper
Preheat oven to 400*F.
Place potatoes and carrots in a saucepan and bring to a boil, simmer until cooked.
Sauté the onions and celery in a pan with a little olive oil or butter, until transparent.
Line a pie plate with one pie crust, or leave out, if only using one pie crust. Scatter the cooked chicken in the pie plate.
Drain carrots and potatoes. Add to the pie plate along with the onion and celery on top of the chicken. Dot with frozen peas.
Melt the butter in the same pan the onions and celery were cooked in. Add all-purpose flour to create a roux.
Let this mixture cook a bit, it will be thick and bubbly. Whisk in the chicken stock and milk, stirring until thickened, about 2 minutes. Season with salt and pepper, liberally. Pour this over the chicken and vegetables.
Cover with a pie crust, flute the edges and pierce the top for steam to escape.
Place pie on a cookie sheet to catch any spillage and bake for 50-60 minutes. Let cool 5-10 minutes before slicing.
If sliced into 8 equal pieces, each double pie crust serving will be 380 calories, 39g of carbs, 8g fat, 18g protein and 2g fiber.