Chicken Pot Pie… More than just a Pie!

I have been itching to figure out something else I can freeze to have on hand for dinner.  I often go to my stocked freezer on nights when I want something homemade without the wait!  Usually these items involve red sauce… I want to have something new that doesn’t involve a tomato!  How about a chicken pot pie?  Perfect!

As a kid I LOVED the Swanson chicken pot pies.  We would get them on occasion and all I can remember is how LONG it would take to heat them up.  The wait was pure torture!  I want to say it took a good hour.  They were creamy and yummy and totally worth the wait.  But I am now an adult and need something yummy, fast and a little lower in calories.  Let me introduce you to a deconstructed pot pie!

Pot Pie Filling with Love

Step 1

  • 2 bone in skin on split chicken breasts
  • 4 cups water
  • 1 TBLS chicken base
  • 1 TBLS minced dried onions
  • 1 bay leaf
  • 1 tsp garlic powder
  • 1 tsp pepper

Place all in a pot and cook till chicken is no longer pink; should be a good 25 minutes on a medium boil.  Remove chicken and strain broth into separate container.  Discard the bits that are in the strainer.  De-bone the chicken and place in the broth.  Add all to a large pot (one that will hold a good 8-10 cups of liquid).

Step 2

  • 1 bag of frozen mixed veggies (corn, beans, peas and carrots)
  • 1/4 bag of frozen peas (we love peas)
  • 1/4 bag frozen chopped spinach (optional but really yummy)
  • 2 cups of milk

Add to the pot with the stock and cook for 5 minutes till it starts to lightly boil.

Step 3

  • 1/2 a minced onion
  • 1/2 cup butter
  • 1/2 cup flour
  • 1/2 tsp ground celery seed
  • 1 tsp salt
  • 1 tsp pepper

In a separate pan add onion and butter and work the onions till they are translucent.  Add the salt, pepper and celery seed and give it a mix.  Then work in your flour.  You are making a roux to thicken your pot pie filling.  Cook the roux till you can’t smell the flour and it is a nice light tan color.

Spoon in a scoop of your stock and mix into the roux, mix till it is incorporated and it is not lumpy.  Add another scoop of stock and mix again till smooth.

Once you have a large ball size of roux, then take a scoop of the roux and add it to your pot of chicken and veggies.  Mix well with each scoop so you don’t end up with lumps.  Incorporate all the roux and keep your chicken and veggies on a nice light boil for a good 10 minutes.  The sauce should thicken up nicely.  If it does not you will need to reduce your flame and make a new batch of roux (half the size as stated above) and repeat the process.  You want it to be thick but not like mashed potatoes!

I decided to bake a ready-made pie shell in pieces to add to our bowls.  I like this option as it makes sure that you don’t over eat on the crust (which has most of the calories) and really looks pretty!

You could ladle this over mashed potatoes, over a nice piece of crusty bread or go traditional and put it in a pie shell and bake.  I have 3 containers of pot pie goodness in my freezer waiting for me next time I want homemade without the wait!


Candis aka West


One response to this post.

  1. WONDERFUL idea!

    U R Brilliant Candi. ❤


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