Easy Chicken Pot Pie {Tutorial by My Kids!}

Until two weeks ago I've never made Chicken Pot Pie. There, now you know. Once I've tried it for the first time though, we made it five times in a row! I've brought it to nearly every Christmas party this year and it's been a hit with everyone. It's simple comfort food. The recipe is very easy, and can be even further simplified. 

I stumbled upon the original recipe on Pinterest shared by Fabulessly Frugal, but we've adapted it to work for us, albeit I made it a tad more complicated by making my own broth. While I use frozen peas and organic corn, I prefer to add fresh cooked organic carrots and diced organic potatoes. I've found that the easiest for me is to do the prep the day before and bake the next day for whatever occasion or dinner I need it. The first day I make the chicken and broth, cook carrots and potatoes, and sautee the filling ingredients. 

I'll say that easy does not mean it isn't time consuming. But after making it several times I've realized it really is a very simple recipe, anyone can do it - I wondered why I haven't before. In fact it's so easy, it's great to make with kids. Now it's our go-to weekend dinner when hubby is home, alternating with our homemade pizza with sprouted crust. 

You can totally make this without the mushrooms, but they do add a certain depth of flavor that takes the dish one notch higher!

1 hour prep, 30 minutes bake time
This recipe serves 4-8 people 

Ingredients:

2 chicken thighs (or 5 drumsticks, or chicken breast if you prefer)
Water (enough to cover chicken, or use pre-made broth to save time)
3 carrots
3 large potatoes
8 mushrooms (optional)
1/2 cup grass fed butter (+ 1 tablespoon if using mushrooms)
1/2 cup onions, diced
1/3 cup sprouted whole wheat flour (or plain whole wheat) 
1 tsp sea salt
pepper to taste
1/2 cup organic milk or cream 
2 Pie crusts (we get our at Trader Joe's)

Directions: 

1. Place chicken in stock pot and pour just enough water to cover. Bring to boil, simmer for 40 minutes to an hour.
2. Meanwhile, cook the whole carrots and potatoes in a separate pot of water (or if you really wanted cut clean up time and energy use, put it in one pot with chicken after it simmers a little). 

3. While everything is cooking, melt the butter in a pan, add onions, sautee for 5-10 minutes, add mushrooms with more butter (optional). Sautee until onions are translucent. 

Baby T put in the flour, all over the stove too of course :)

4. Add the whole wheat flour and mix (you could use plain all purpose flour, but it clumps more and isn't the same nutritionally). Add salt, pepper, and the chicken stock.  

Baby E adding milk

5. Add the milk. Stir. 
6. Peel the cooked potatoes and carrots and dice them (or prep this day before). Shred chicken. 

Adding carrots

Adding chicken

7. Mix in all the veggies and chicken into to pan and heat. Your filling is ready!

They're loving this!

8. Roll bottom pie crust onto pie plate, I love my glass Pyrex one. Fill with filling. Cover with top crust. 

9. Crimp edges with fork (didn't do that in this image above). Cut slits on top to vent. Bake at 400 degrees for 30 - 40 minutes (cover edges with shield or foil after 25 minutes).  

10. Let cool for 15 minutes, to let pie set and not to burn yourself. Enjoy the delicious chicken pot pie!


If you make this recipe, we would love to know what you served it with or if you put a different spin on it! If you adapt this recipe and post it on your own blog, please link to Eco-Babyz, we would appreciate it :)



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