This pot pie has been a huge hit at our house – it’s delicious, frugal, and when everyone sits down at the table, there are always audible expressions of appreciation!
Whenever I make this, I feel like a really amazing mom since it takes more time than I usually want to spend on one meal. I compensate by doubling the recipe, and putting a second pot pie in the freezer for another day. If you use ready made crusts, you can cut down on some of the prep, but I make my own so it’s one extra step. But the results are worth it!
Amazing Chicken Pot Pie
- 1 c. diced potatoes
- 1 c. diced onions
- 1 c. diced celery or fennel
- 1 c. diced carrots
- 1/3 c. coconut oil
- 1/2 c. flour
- 2 c. broth
- 1 c. coconut milk
- 1 t. salt
- 1/4 t. pepper
- 4 c. cooked chicken, chopped
- 2 pie crusts for topping (recipe below)
Saute vegetables in the coconut oil until tender. Stir in the flour, and cook for a minute or so. Then add in the coconut milk and broth, cooking over a medium heat until the sauce is bubbly.
When the sauce is bubbly, add in the salt and pepper, then the cooked chicken. Pour it into two deep dish pie pans or a casserole dish, and top it with a crust. Cut a couple of slits in the crust to let the steam escape, and bake it at 400 degrees for 40 – 50 minutes, or until the top is golden brown.
- 3 c. flour
- 1 t. salt
- 1 c. coconut oil or palm shortening
- 1 egg yolk
- 1 T. vinegar
- 5 T. water
Mix the flour and salt, then cut in the coconut oil/shortening. In a separate bowl, mix the egg yolk, vinegar, and water. Add the liquid mixture to the flour mixture and mix well with fork until mixed well. Use your hands to work it into a ball. Divide the dough in half to form two equal sized balls.
Now to roll it out, get two pieces of parchment paper or waxed paper. This makes rolling it out a breeze! (I just taught dd11 to make a pie crust this past week using this method, and her very first crust was beautiful, thanks to this tip.) Place one ball of dough between two sheets of parchment paper, and roll it out with a rolling pin so that it’s a little bigger than the pan you’ll be using. When it’s the size you want it, remove the top piece of waxed paper and then gently flip over the dough onto your pan. Remove waxed paper and gently shape the dough into the pie pan. Trim excess dough off. Repeat with second half of dough. Bake according to recipe.
This pot pie recipe is very flexible – you can add whatever vegetables you have on hand, as long as you keep the proportions about the same. I had a couple of ears of corn in the fridge, so I cut off all the kernels and added them. You can add in frozen peas, diced butternut squash, yams, parsnips, turnips, or anything else that is similar in texture and flavor.
I made several times this recipe, which was just enough for two meals for our family. (You can see how all that chopping and dicing can take a while, right?)
*To keep the costs down, I like to increase the veggies and to decrease the chicken, and since the sauce is so flavorful, it still tastes delicious. This is a perfect way to use leftover chicken, even soup chicken – and of course, it will be perfect for leftover Thanksgiving turkey!
(This post is part of Monday Mania, Make Your Own Monday, Homestead Barn Hop, Mouthwatering Monday, Melt in Your Mouth Mondays, Mingle Monday, Frugal Foods Thursday, Frugal Tuesday Tip, and Real Food 101.)