Old-Fashioned Chicken Pot Pie Recipe – The All Natural Kind!

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

Ingredients:

EVOO

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

3 cups homemade Cream of Chicken soup 

2 Pie crusts

Directions:

1. Preheat oven to 400 degrees

2. Make 1 pie crust and bake in a pie dish until just browned. Set aside.

3. Cube chicken and spread on a baking sheet. Sprinkle with your favorite spice* and olive oil or use your favorite marinade.
Toss to cover
4. Bake at 400 degrees until cooked.
5. Boil some water on the stove top. Add diced potatoes and carrots and boil* about 5 minutes until just barely softened.
*I do this so that I can make sure they are nice and soft in the final dish.
6. Pour your homemade cream of chicken soup into a large bowl.
7. Add a total of 3 1/2 cups of veggies, including carrots and potatoes.
Sometimes I add more of one than the other depending on what we have in the refrigerator/freezer.
8. Add chicken. Mix thoroughly.
9. Spoon filling into the pre-baked pie crust and top with an un-baked pie crust.
10. Bake at 400 degrees for 45 minutes to 1-hour until the inside is bubbling and the pie crust on top is browned.
*Note that the recipe often makes more filling than will fit in a pie dish. To me, that is a wonderful thing! Here is what I do with that extra filling:
  • 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.
My kids cheer for this meal and I hope that yours will too!

About Lauryn Blakesley


A woman out to explore, celebrate, and enjoy everything that my community and living locally has to offer. Blessed with three beautiful children and an incredible husband, our family embraces adventure while dreaming of what is to come. Lover of knitting, running (although mostly after little ones right now), the color orange, fun accessories, fall, tea, and a clean kitchen floor. I spend my days in awe of my family and trying to teach my three to treat others as they would want to be treated.

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Comments

  1. This looks so good. Unfortunately the husband does not like anything chicken pot pie. :( Will have to make for company!
    Noelle (@singerinkitchen) recently posted…Cascadian Farms and Food For Life: Ezekiel 4:9 Flax Bread Review / GiveawayMy Profile

  2. Ha my husband is going to love the fact I visited your blog today! Thanks for sharing with Babyhuddle :-)

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  1. […] run the test. Clearly a pie pan is a pie pan BUT when I am making Chicken Pot Pie, I love having one that I can freeze as I generally make two and stick one in the freezer for […]

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