My son has had some trepidation about the launch of this blog. His biggest gripe, “You can’t just give all your best recipes away for free!” I let him in on a little secret, the reason they taste so superior to him is because of the love I bake right into them, especially for him. He seemed to accept this theory of mine. I explained to him that recipes are all over the internet and that anyone can find just about anything they are searching for. But when he saw the title of this post, his exact words were, “How dare you?!” I hope he will feel nostalgic about his momma’s cooking when he is older :)
When my husband and I were just starting out, I would make the Bisquick recipe for chicken pot pie. I think it’s still right on the back of the box. We always liked the idea of a balanced meal in one dish. Over the years I have tried many chicken pot pie recipes but this is THE one. I make this probably three times per month. It is and will always be one of my “signature dishes.” I hope it becomes one of your family’s favorites as well.
I cooked a whole chicken yesterday and used about 2 and half cups for this pie. You could cook up some chicken breasts or use one of those rotisserie chickens at the grocery store. Turkey also works well.
Homemade Chicken Pie
Print Homemade Chicken Pie Recipe
2-3 cups cooked chicken, chopped
1/4 cup onion, chopped
1 1/2 cups carrots, chopped
1 1/2 cups potatoes, chopped
1 stalk of celery, chopped
1/4 cup frozen peas
2 pie crusts
1 cup chicken broth
2/3 cup skim milk
4 Tbs. butter or margarine
4 Tbs. all-purpose flour
salt & pepper
In a saucepan, boil potatoes and carrots.
In a frying pan, saute the celery and onion in a small amount of olive oil.
While the vegetables are cooking, line a pie plate with a pie crust. You can make one from scratch or use a ready made crust.
Add the chicken to the dish and drain the carrots and potatoes. Add them and the celery and onion when they have become transparent, then add the frozen peas.
In the same pan that the celery and onion were sauteed in, melt the butter or margarine. Add the all-purpose flour and stir to make a rue.
Let this cook for just a minute. Add the chicken broth and the milk. Stir this mixture until it thickens. Pour this over the contents of the pie plate and season with salt and pepper.
Cover with the remaining pie crust. Flute the edges and pierce the top to let the steam escape. Bake at 400F for 50-60 minutes until it becomes golden brown.
The pie should serve
3 8 people. One 8 person serving contains 380 calories, 39 g carbohydrates, 8 g saturated fat, 18 g protein and 2 g fiber.