Chicken Pot Pie
If you are like me, you enjoy nothing more than a warm, hearty meal cuddled up on the couch with your family and surrounded by fall decor. And if you are like me, you will be obsessed with my Chicken Pot Pie as well. Comfort? Check. Hearty? Check. Delicious? Check. Keep reading for the recipe to my Chicken Pot Pie to end all Chicken Pot Pies. I will also add some recommendations for healthy swaps!
So what does the perfect pot pie have in it?
Well I am glad you asked! I am going to talk through the main components and discuss the swaps you can make, depending on your goals for this meal. My base version is the full fat, full flavor option. But, rest assured there are many options to make this your own!
So for this recipe, I used boneless, skinless chicken breasts. But, the options are literally endless. If you would like to opt for a cheaper option, try chicken thighs! If you have leftover meat you want to use, go for it. This is a great recipe to use up leftover turkey after Thanksgiving as well! If you prefer beef, try beef tips. Or, if you want to skip the meat all-together, have a veggie pot pie with mushrooms. YUM.
So for those of you who don’t know, a rue is just a combination of fat and flour which is mixed and heated to use as a thickening agent in recipes. So for this recipe, I used butter. Butter is a saturated fat and if you are looking to follow more heart healthy guidelines, you can substitute the butter no problem! I always recommend Earth Balance Vegan Butter , it is so delicious and has less than half the amount of saturated fat as butter. For an option with no saturated fat, try olive oil! There will be a slight flavor difference, but delicious nonetheless.
For this recipe, I stayed with the classics. I used yellow onion, celery, garlic, carrots, and peas. But, as with the protein section, the possibilities are endless! Try your favorite vegetables or take a visit to your local farmer’s market to check out what is in season. This would be great with potatoes, leeks, fennel, spinach, or even squash!
This is where I did things a bit different for my recipe. You can definitely go the classic way and use a mixture of stock and milk to make the creamy sauce. But I prefer to use chicken bullion cubes to season my milk to taste like chicken stock, but provide an even more creamy end result. But beware. Chicken bullion cubes contain a lot of sodium (as do some stocks), so opt for a low sodium version if you can!
When it comes to milk, the more fat, the creamier the end result. Now, as previously discussed, you have the option to use chicken stock to create the sauce and add a much smaller amount of milk to provide additional “creaminess”. This will significantly decrease the calorie and fat content of the meal. In my recipe, I use whole milk. You also have the option to use 2% or even skim milk to decrease the amount of fat and calories if you want to use my bullion + milk technique. Another option, if you want to have a REALLY creamy sauce, is to up the fat content of the milk and opt for half and half or even heavy cream to make your sauce. I have also made a version with coconut milk if you are looking for non-dairy options.
A note about seasonings: the more fat you add to a dish, the more sodium you will need to add as well. So for my recipe based off of whole milk, you would need more salt or bullion cubes to make it taste the same if you use half and half, and even more so if using heavy cream. On the other hand, if you use a lighter option like stock only or skim milk you will need less seasoning to make it taste the same. If you are worried about flavor, taste the sauce after adding your milk and if it’s over-seasoned, add more milk and cook until thickened. If it is under-seasoned, you are able to add seasoning to your discretion at that point.
Most pot-pie recipes use a pie crust on top. That is a great option and it tastes great. But personally, I prefer to use crescent dough as my crust. I just used the crescent dough sheet by Pillsbury, but they do have reduced-fat crescent rolls if you would be interested in that option!
So that does it for the components and substitutions. I hope you can see how may options you have to make this recipe your own! My hope is that this will become a go-to recipe for you as it has for me. I use this for every meal-train at church, every meal for a new parent, and frequently for family dinners to feed a crowd. For more go-to dinner recipes, check out my other posts here!
Chicken Pot Pie
- September 16, 2020
- 1 hr
- 393 Cals/Serving
- Print this
- 2 pounds Boneless, Skinless Chicken Breast
- Olive Oil Cooking Spray or 1 tbsp olive oil
- 2 tsp Garlic Salt
- 1 Yellow Onion, diced
- 3 stalks of Celery, diced
- 4 cloves (2 tsp) minced garlic
- 1 stick(1/2 Cup) Butter
- 4 Chicken Bullion Cubes
- 1/2 Cup Flour
- 1 tsp Italian Seasoning
- 4 cups Whole Milk
- 1/4 tsp Black Pepper
- 1 cup Frozen Peas and Carrots
- 2 rolls of Crescent Dough
- 1 Egg
- pinch Salt
- pinch Pepper
- Step 1
- Preheat oven to 350 degrees F
- Step 2
- On a foil lined baking sheet, place chicken breasts and spray with olive oil cooking spray to coat
- Step 3
- Season chicken with garlic salt
- Step 4
- Bake for 30 minutes or until cooked through
- Step 5
- Then, remove from oven and let cool then chop into bite sized pieces
- Step 6
- Meanwhile, dice onion, celery, and garlic
- Step 7
- In a large sauce pan over medium-low heat, melt 1 stick of butter
- Step 8
- When melted, add onion, celery, and chicken bullion cubes
- Step 9
- Sweat vegetables, stirring occasionally for about 5 minutes or until translucent
- Step 10
- Add Garlic and stir for another minute
- Step 11
- Add flour to butter and vegetables and stir well to ensure bullion dissolves and there are no clumps of flour
- Step 12
- Cook rue mixture for about 5 minutes
- Step 13
- Decrease heat to low and add milk while stirring continuously
- Step 14
- Continue to heat over low heat until mixture reaches desired consistency
- Step 15
- If mixture becomes too thick, add more milk or some water to thin it back out
- Step 16
- Add Italian seasoning, pepper, frozen peas and carrots, and cooked chopped chicken
- Step 17
- Taste sauce and season as desired
- Step 18
- Transfer mixture to baking dish or cast iron skillet
- Step 19
- Preheat oven to 375 degrees F (or per crescent dough package)
- Step 20
- Open Crescent dough and drape over chicken mixture until fully covered (may require 2 rolls of dough)
- Step 21
- In a small bowl, whisk one egg
- Step 22
- Brush scrambled egg over raw crescent dough
- Step 23
- Sprinkle egg-washed dough with pinch of salt and pepper
- Step 24
- Bake for about 10 minutes or until top is golden brown (or as directed on crescent dough package)
- Step 25
- Remove from oven and let rest for 10 minutes before serving
Nutrition Facts for Chicken Pot Pie:
- 393 Calories
- 21 Grams Total Fat (10.2 gm saturated)
- 631 mg Sodium
- 19.1 Grams Total Carbohydrate
- 1.5 Grams Fiber
- 8.7 Grams Sugar
- 30.3 Grams Protein
*Just a note, this recipe can feed 8 people comfortably… unless it’s my family. This recipe might be able to feed 4 of us if my husband isn’t too hungry. So because this recipe is so delicious, it wouldn’t hurt to make more than you think you will need and freeze the leftovers if you must!