This recipe makes TWO Chicken Pot Pies. You can either make both pies at the same time. Or, make one and freeze the filling to the other for another day. Each pie serves up to 4 people.
As with each recipe, I have a few ingredient preferences that I like to incorporate.
- Ghee in place of olive oil. OR! I like to combine butter with olive oil. I really like the taste that Ghee or butter gives off on these veggies.
- Mixed veggies with lima beans. I LOVE beans! I think it is a great way to boost flavor and fiber. But any mixed veggie bag will be just fine.
- Beans. I like to replace the traditional potatoes with a can of rinsed white beans. Flavor, fiber, protein! Ilike the Great Northern or Cannellini (white kidney) beans.
- Nutritional Yeast. I discovered this when I was trying out a Vegan diet many years ago. It adds some flavor and depth to your dishes. Not to mention B vitamins and protein. It brings a cheesy-like flavor to your meal. I also LOVE this on popcorn.
- Homemade Chicken Stock. You can find my recipe HERE. This is perfect for the stock AND chicken for the pot pie. But, I know that not everyone has time for this. It really is good if you can swing it.
Chicken Pot Pie
Servings: 4 people
Ingredients
Filling
- 1 tbsp Ghee Or EVOO/Butter
- 1 Onion, diced
- 2 Carrots, peeled and diced
- 3 Celery ribs, diced
- 3 Garlic cloves, minced Or 1 TBSP minced
- 1 15 oz bag frozen, mixed veggies Corn, carrots, green peas, lima beans
- 1 can White beans, rinsed
- 2 cups Chicken broth
- 2-3 tbsp Cornstarch
- 1/2 cup water/broth
- 2 tbsp Nutritional Yeast sub 3/4 cup of finely grated parm, if desired. Or use both!
- 2 tsp Coconut aminos Optional
- 1 tbsp Dried parsley
- 1 Bay leaf
- 1/2 tsp Rubbed sage
- 1/2 tsp Thyme
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1/8 tsp Cayenne pepper
- 1 Whole chicken, cooked, de-boned, and chopped Any type of cooked chicken will be just fine
- 4 Pre-made pie crusts 1 box has 2 crusts
Instructions
- Remove pie crusts from fridge while preparing and cooking the filling
Filling
- In a 6qt Dutch oven, melt ghee on medium heat.
- Add the onion, carrot, and celery and saute till soft, but not brown.
- Add the minced garlic and saute for additional minute.
- Add seasonings, bay leaves, frozen veggies, and broth. Stir and cook for about 15 minutes.
- Mix nutritional yeast, and cornstarch with coconut aminos and water (add more if necessary so that mixture is not a paste) then add to veggies.
- Gently fold in chicken, Parmesan, and beans. Set aside.
- Preheat oven to 425 degrees
Assembling the Pies
- Follow box directions for rolling out the crust into pie plates
- Scoop filling evenly into each pie plate
- Top pies with the other 2 crusts. Mash edges together and cut slits in the top to vent.
Baking
- Place pies on the middle rack of the preheated oven and bake for 30-35, or until pie crusts are golden and the filling is bubbly.
Notes
The recipe for the filling makes a double batch. I will either make two pies to feed friends. OR! I will freeze the remaining filling for another day. One pie should serve 4 people.
Don’t have all of the ingredients listed?
- Replace ghee with butter or EVOO
- Replace nutritional yeast with 1/4-1/2 cup of grated Parmesan
- Replace coconut aminos with a bit of salt or just omit
- Replace chicken with a can of drained and rinsed chickpeas