One of my family’s favorite meals is Chicken Pot Pie. I don’t know why I am always in awe of the fact that it is a favorite. Maybe it’s because Chicken Pot Pie is so…well, unoriginal. It wasn’t until the other day when a friend asked me for my recipe that a light bulb went off and I thought, “Oh yeah, everyone probably makes it a different way.” It’s true. My kids are used to my cooking, so when they eat chicken pot pie other places, they aren’t always so enthused.
The only thing that I’m not happy with in my recipe for Chicken Pot Pie is the fact that I use 2 cans of cream of chicken soup. Just recently, I looked at the back of the soup can and was totally appalled at the ingredients! Luckily, in this Pinterest-age of ours, I went searching for a more natural way to make that part and came across this recipe for How to Make Cream of Chicken Soup. ***Note: It can be made dairy-free too!
I figured it couldn’t hurt to try it in my Chicken Pot Pie recipe. The results were just as good, if not better, and now I am totally thrilled with the fact that I can say I use all natural ingredients (well, depending on if I make my own pie crust or not).
Old-Fashioned Chicken Pot Pie – Au Natural
2 chicken breasts, cubed
favorite chicken spice or marinade
1 cup frozen or fresh corn
3/4 cup frozen or fresh green beans, cut
1/2 cup fresh carrots, diced
3/4 cup frozen peas
1/2 cup (about one large) potatoes, sliced and diced
2 Pie crusts
1. Preheat oven to 400 degrees
2. Make 1 pie crust and bake in a pie dish until just browned. Set aside.
- Freeze it to use later for mini-chicken pot pies.
- Serve it to lil H as a meal for lunch or dinner. (He doesn’t care about the pie crust and it is chock full of goodness!)
- Eat it for leftovers with fresh biscuits.