Healthy, hearty chicken pot pie
This chicken pot pie is what you get when you combine a rich, savory sauce with sweet, crunchy vegetables. When it’s topped with a crisp, buttery crust there’s no resisting this amazing combination of texture and flavor, guaranteed to please even picky eaters. Make this recipe your own by substituting in your favorite vegetables or proteins.
Although you can opt to make your crust, I usually try to save time by using puff pastry or a pre-made pie crust. To look extra fancy cut your dough into strips and criss-cross them over your filling.
- ½ onion, diced
- ½ cup carrots, diced
- ½ cup peas, diced
- ½ cup corn
- 2 cups cooked chicken, diced
- 4 tablespoons butter + approximately 1 more for sauteeing vegetables
- 4 tablespoons flour
- 3 cups chicken broth
- 1 premade pie crust or puff pastry
- Saute onions in butter until they begin to turn translucent and aromatic. Mix in remaining vegetables, stirring well, until they begin to turn tender.
- Add your precooked chicken.
- Mix in the remaining butter. When it's melted, stir the flour so that it's evenly and thoroughly mixed together.
- Add your chicken broth in small batches, stirring thoroughly until the flour mixture is well incorporated.
- Pour your mixture into a shallow baking dish, top with your crust and bake at 400 degrees (or according to the directions on the package) until your crust is golden brown.
- Remove from heat, allow to cool before enjoying.
Aubrey is the editor of Homegrown & Healthy, an online community devoted to sharing recipes, crafts, fitness, to provide inspiration for living a healthy, natural lifestyle. Join us on H&H and receive updates with more nutritious, delicious and frugal meals, or follow us on Facebook) or Twitter.
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