When you tell someone you made homemade chicken pot pie it always sounds impressive. Pot pie has become a bit underrated nowadays, but it can be so yummy and a great way to eat tons of vegetables. This recipe is fairly healthy and fairly easy. Also don’t be afraid to switch it up, vegetable wise, maybe you don’t like mushrooms but you love squash? Really whatever combination of vegetables sounds good to you!
What I learned: I used broccoli in this recipe, after making it I realized that I like it much better without.
INGREDIENTS: MAKES: 2 full size pies
2 tbsp oil
1 yellow onion, chopped
3 large carrots, sliced
2 cloves garlic, minced
3 ribs celery, chopped
2 cups mushrooms, sliced
salt and pepper to taste
1 tbsp Italian seasoning
1/4 cup all-purpose flour, plus more as needed for thickness
2 tbsp lemon juice
1 cup vegetable/chicken broth
2 cups Almond milk
2 cups broccoli florets
2 cups shredded rotisserie chicken
2 store-bought frozen pie crust packages (should each have two pie crusts in them) Thaw only slightly!
- In a large pot over med heat, heat oil. Add onion and carrots-cook for 5 min or until onions are translucent.
- Add garlic, celery, and mushrooms. Cook another 5 min or until tender.
- Add salt, pepper, Italian seasoning and flour. Stir to combine.
- Add lemon juice, broth, milk, broccoli, and chicken. Stir to combine. Add more flour, if needed until the mixture is to your desired thickness. Remove from heat and allow to cool.
- Preheat oven to pie crust package directions. Place one pie crust into an un-greased pie dish. Fill with vegetable mixture and then top with another pie crust, folding under any excess crust and crimp edges to desired design. Brush evenly with beaten egg. Cut slits in the middle of top crust.
- Bake according to pie crust directions.
TIP: I let my pie crust thaw too much and it was quite hard to handle. Only let your crust thaw slightly so it is pliable but still holds it shape and doesn’t adhere to the aluminum pan it comes in.
That’s it! Slice and serve warm 🙂 ❤