After that, the only other "pot pie" I've tasted is the kind prepared with condensed "cream of" soups and topped with biscuits. The experience with this one was better. While I liked the filling for the pot pie, I wasn't fond of the soggy biscuits. The tops of the biscuits always looked great, but the underside of the biscuits would be soggy. So, whenever I would make that dish, I would make the biscuits separately and serve on the side. Joe would usually split the rolls and put them on the bottom of his dish and top with the chicken/veggie mixture.
After enjoying the pie crust bottom on the Loaded Mashed Potato Pie from a couple of weeks ago, I decided I wanted to attempt a homemade pot pie. No "cream of" soup and no canned biscuits. Like the Chicken 'n' Dumplings I made last month, I knew my friend Lisa often makes Chicken Pot Pie. I asked her if she had a tried and true recipe from her gluten eating days. She directed me to a recipe she has posted on her blog. A recipe she tells me she still makes using gluten free flours.
Chicken Pot Pie
- 3/4 cup celery, chopped
- 3/4 cup onion, chopped
- 2 large potatoes, diced
- 2 cups frozen mixed veggies (corn, peas, carrots, green beans, lima beans), thawed
- 2 cups shredded or chopped chicken, pre-cooked
- 1/3 cup butter
- 1/4 cup flour
- 2 cups broth
- 1 cup milk
- 1 tsp. salt
- 1/2 tsp. pepper
- pie crust (homemade or store bought)
- Preheat oven to 400 degrees.
- Cook potatoes, onions and celery in a large pot of water, until potatoes are tender. Drain, set aside.
- Melt butter in a large pot. Add flour, milk and broth, stirring constantly until thick and bubbly.
- Stir in the salt, pepper, chicken and vegetables. Cook until heated through.
- Pour into a 2 quart casserole dish.
- Top with pie crust. Cut slits into the pastry to allow steam to escape.
- Bake in over for 25-40 minutes, or until pie crust is golden brown and filling is thick and bubbly.
- Remember I said I wasn't a fan of pot pies? Well, forget I ever said that! This pot-pie was amazing! We really enjoyed this dish! We each had a large portion for dinner. I had a smaller portion the next day for lunch and froze the rest for lunch later in the month.
- This recipe is a great way to use up leftovers making this a very frugal dinner!
- I used a simple Bisquick pie crust, the same crust I used for the Loaded Mashed Potato Pie. Super easy for this non-baker.
I'll be linking this post the the following blog carnivals and linky parties:
- Your Recipe, My Kitchen
- Delicious Dishes
- Tempt My Tummy Tuesday
- Tuesdays at the Table
- Tasty Tuesdays
- Tuesday Glam Party
Rachel Ray had a Chicken pot pie turnover recipe a few years ago that we liked. It used pie crust cut in triangle with the chicken in the middle. I liked the chicken mixture to crust ratio better than the potpie recipes I've seen.
You could make this with your Thanksgiving turkey leftovers. Budget friendly that way!!
@Merry I'll have to check that out! Sounds yummy!
@Colie's Kitchen That's the plan! :) I'm really looking forward to all of the meals I can make with the leftovers!
I LOVE a good potpie! This looks great!
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