"Chicken and vegetables in a pie! Very easy and low in fat." — chefbuzz
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bone-in chicken breast halves, skinless
1 (14.5 ounce) can
frozen mixed vegetables
1 to taste
salt and pepper to taste
1 (9 inch)
frozen prepared pie crust, thawed
Made this delicious recipe last night with a few modifications. I used "Basic Flaky Pie Crust" from this site instead of pre-made crust, and used fresh mushrooms, carrots, brocolli, beans instead of their frozen counterparts. I also added granulated onion, some thyme, cheddar cheese, and used only one large potatoe (any more would be overkill). I didn't have any pie tins to accomodate this big pie, so used a 9x13 casserole instead and it turned out great. If you are looking for a good chicken pot pie recipe, you can trust that this one will exceed your expectations.
I used the base recipe, but excluded the potatos and used fresh vegetables, carrots, pepppers, mushrooms with the celrey and onions. I added a bit of hot sauce for additional flavor. I liked the single crust recipe for reduced fat.
I love that the filling has no "cream of" something soup. I usually had more chicken and veggies and make 2 pies for my family. And I use whatever veggies I have on hand at the time. It's a big hit here. I poach my chicken breasts in a pot of water with onion and celery and garlic and pepper corns and bay leaves...whatever sounds good at the time. Then I strain that liquid and use it as my chicken broth later, too.
This is a great basic recipe if you want to make a pot pie without using heavy soups or creams. I changed it a fair amount (mostly b/c I didn't have all the ingredients)& it turned out great. I added 3 cloves of smashed garlic to the chicken water instead of garlic powder & I didn't have any frozen veggies or celery so I just used a combo of potatoes, baby carrots (which I added to the boiling potatoes) & onions. Also, instead of a pie crust I topped with biscuit dough. I only cooked it for approx 30 mins and it was perfect. Great recipe...both my kids loved it.
Yum! What a great recipe. Yes, it is time consuming, but totally worth it. I made a few changes to the reciple, and it turned out great. 1) I used boneless breasts because that's all I had. 2) I added more garlic salt, a half of a bay leaf, seasoning salt, and pepper to the boiling chicken. 3) I added 6 ounces more chicken broth than called for 4) While the chicken broth/veggie mixture was cooking, I added a few drops of cornstarch mixed with cold water to thicken it. Next time, I will buy an additional pie crust, because there is plenty of filling for two.
I really changed the recipe. I used all frozen mixed vegetables, I cut up one stalk celery, 1/3 c. frozen onions, satueed them in the butter, added 2 c. frozen vegetables and 1 c. frozen chunk hashbrowns. Cooked for about 5 minutes, then added the flour, cooked until it was a little thick. I added the chicken broth and milk to this, cooked until it became thick. Seasoned it with pepper and celery seed. I used the 9 inch pie crust, rolled it a little to fit a 10" pie pan, topped it with the other crust, (because other reviews said it made too much filling.) baked it for 45 min. at 350. It was delicious! Will make again.
This recipe was very good. I used 2 pastry shells and put one into the pie plate and used the other on top. I also added some various other vegetables and made sure to mix the chicken broth with cornstarch, for a little extra thickness. It was good served over white rice.
This was my first pot pie venture. My husband loved it. Although, we both thought there were too many potatoes. Next time I will just use one large potato and more veggies. I used a store bought crust, one on top and one on bottom. Turned out beautifully.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Pot Pie II
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 120
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This chicken pot pie tastes like you did a ton of work--but it's easy as pie.