"I whipped up this chicken pot pie on a weekend when the temperature dropped to the 20's (F) and we were craving comfort food. This can easily be prepared ahead of time and assembled just prior to baking. Note that fresh herbs should be used wherever possible. When fresh is not possible, high quality dried herbs are acceptable. Don't use the ones you've had in the back of the cupboard for 5 years. The flavor won't be the same. For extra flavor, grind cinnamon sticks and whole nutmeg in a spice grinder." — Aimgrrrl
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vegetable shortening (such as Crisco®), frozen and cut into 1/2-inch cubes
butter, frozen and cut into 1/2-inch cubes
ice-cold water, or more as needed
skinless, boneless chicken breast halves
potatoes, peeled and cut into 1/4-inch cubes
frozen petite peas
onion, diced, divided
chicken soup base
ground black pepper
chopped fresh sage
chopped fresh thyme
I have used this recipe 8 times since the new year...
I have yet to make the crust- we'll see how that works out this evening!
The recipe is so simple which makes the pie all the more fun, as it offers the flexibility to switch things up according to taste. I, for example, use leaks plus shallots, and chicken broth instead of water and chicken base. Peas go in very last minute, so they still have a nice pop when eaten.
I make mine the same way...but I do use Pillsbury pie crusts. Can 't beat it.
This was SO good, I love that the recipe is made with all natural ingredients :). I did make some changes as follows:
1. I did not use a crust (so it was more like a casserole). Instead, I made the Cheddar Buttermilk Biscuits from this site and served them on top of the pot pie. I also added some sage to the biscuits.
2. I used a whole pound of carrots, left out the celery (because I forgot to buy it), and used redskin potatoes (a whole bag) with their skins on.
3. I added a few dashes of cayenne pepper with the rest of the seasoning, to match the cayenne pepper in the biscuits.
4. I added 1/2C plain, nonfat Greek yogurt to the sauce, making it a little thicker and more creamy :)
I ended up filling a 9x13" glass dish to the very top, covering it with foil, and baking for 40 minutes.
The only reason I didn't give this recipe 5 stars is because the prep took me almost an hour. Maybe I'm just slow at prepping, but precooking the chicken and vegetables took at least half an hour, not to mention dicing and slicing everything.
Otherwise awesome. I will definitely make this again!
Good recipe...the crust gave me some trouble though, and in the end the cinnamon and nutmeg didn't taste right with the chicken and veggies. I made a couple other minor changes though, to fit my family's tastes...about half the onion and potatoes...and 1 1/2 Cups baby carrots chopped into thirds and 1 1/2 Cups celery. Didn't have sage, and used canned peas.
Aside from the crust though, we loved the finished product! My husband had multiple servings and was still raving about it the next morning.
good but dry inside. I like my pot pies with a lot more broth.
* Percent Daily Values are based on a 2,000 calorie diet.
All-Natural Chicken Pot Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 253
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This chicken pot pie tastes like you did a ton of work--but it's easy as pie.