I made this Whole Wheat Chicken Pot Pie for dinner one night last week. I’m proud to say this is the first time I’ve ever made a pot pie completely from scratch….no pre-made crusts or cans of soup involved! And it turned out pretty good, too! I purposely left out the onion, but if you try this recipe, you may want to add it back in. My filling was a tad on the bland side, but I know that can easily be fixed with either some sauteed onions or additional seasonings. I’ve stopped using onions most of the time because I always regret it afterwards. My house smells, my breath smells, and I really don’t even like the added flavor all that much. However, I know so many recipes call for onions and from time to time I’ll still use them (like in the Chili I’m making for dinner tonight)!
Whole Wheat Chicken Pot Pie
- Double recipe whole wheat pie crust
- 3 T organic butter
- 3 whole carrots, diced (about 3/4 cup)
- 8 oz sliced mushrooms (optional)
- 1/3 cup white whole wheat flour
- 1/2 tsp salt
- 1/8 tsp pepper
- Garlic powder, thyme, and parsley to taste (optional)
- 1 1/2 cups organic chicken broth (I use homemade)
- 1/2 cup organic whole milk
- 1 – 1 1/2 cups shredded chicken
- 1/2 cup frozen organic corn
Prepare double pie crust recipe, divide into two balls, store in fridge until ready to use. In a large saute pan, melt butter over medium heat. When melted, add diced carrots and mushrooms (and onion, if desired). Cook until soft. Stir in flour, salt, and pepper (and any additional seasonings you’d like) and blend together. Add chicken broth and milk and stir until thickened. Add chicken and corn.
Take pie crusts from the fridge and roll each one out. Place one crust in the bottom of an ungreased pie plate. Pour filling in and then cover with second crust. Flute/press edges together. Cut slivers (or decorative pieces, if you’re feeling fancy) into top crust. Bake for approximately 20-30 minutes at 425 degrees (until crust just starts to brown). Let stand for 5 minutes before serving.
There is a huge variation of veggies you could use in this homemade chicken pot pie…just use what you like best! Many recipes call for a bag of frozen mixed veggies. I thought about that, but no one in my family really cares for peas all that much, so I decided to skip that. You could also leave out the mushrooms…but I try to find an excuse to add mushrooms to almost anything I can. 😉
It’s always exciting when I try something new for the first time. A little over a year ago, I wouldn’t have even considered making my own crust. And using a can of soup seemed so much easier…but, really, mixing flour and milk? Wow…totally just as easy! 🙂
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