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Good Eats: Homemade Chicken Pot Pie Recipes | Duluth Pack

Good Eats: Chicken Pot Pie Recipes

Nothing beats a delicious homecooked meal. With the colder seasons upon us, it is time to trade in your grilling recipes for some oven-baked meals. We have found four delightful chicken pot pie recipes that will keep you warm and cozy while the weather outside is cold. We hope you enjoy the variety of ways we have found to make a chicken pot pie!

Chicken Pot Pie with Pie Crust 

This classic American dinner is a perfect go-to meal for anyone who is looking for something creamy and full of flavor. Found on sizzlingeats.com, this recipe has a prep time of 10 minutes and a cook time of 35 minutes. It also creates eight servings, which means you and your family will have leftovers for the week ahead! 

Ingredients 

  • 1 pound of chicken, cubed
  • 2 cups carrots, sliced
  • ½ cup celery (about two large stalks)
  • ¼ cup white onion diced
  • 1 cup frozen peas
  • 2 tbsps. butter
  • ¼ cup of water
  • 1 tbsp olive oil
  • ¼ tsp salt
  • 1 tsp black pepper
  • ½ tsp of garlic powder
  • ½ tsp onion powder
  • 1/3 cup flour
  • 2 ½ cups of chicken broth
  • 2/3 cup whole milk
  • 1-ounce pie crusts,2 (preferably Pillsbury)

Instructions

  1. In a small skillet pan, heat the olive oil and then pan-fry the chicken chucks using spices.
  2. Heat oven to 425 degrees and line a large pie plate with one pie crust; prick holes in the bottom using a fork.
  3. Meanwhile, chop your veggies, and then add them to a stockpot with ¼ cup of water and butter. Let the veggies cook while stirring for about 5 minutes over medium-high heat.
  4. After veggies are fork-tender, add your flour to the mixture, and coat all veggies. Then whisk in the milk and then the broth.
  5. Add chicken and black pepper; stir until thick and uniformly creamy.
  6. Once the mixture is ready, add it to the pie. Then, cover the top of the pie and crimp edges. Be sure to add holes and slits to allow the pie to vent.
  7. Bake for 35 minutes or until the pie is a golden-brown color.
  8. Allow pie to sit for about an hour and enjoy!

 

Chicken Pot Pie Casserole

This recipe is the perfect choice for even the pickiest of eaters. It is a classic recipe in casserole form that has a creamy base and topped with fluffy biscuits. We found this recipe on the Spaceships and Laser Beams food blog. It takes 40 minutes to make and serves four. 

Ingredients 

  • 1 can of Grands biscuits (8 biscuits)
  • 1 tablespoon butter
  • 2 cups of frozen vegetable variety (corn, peas, carrots, green beans)
  • 2 cups shredded rotisserie chicken (or any cooked chicken)
  • 1 cup milk
  • 1 can 10.5-ounce Cream of Chicken soup
  • Salt and pepper to taste
  • 2 tablespoons of melted butter
  • ½ Teaspoon garlic powder

Instructions

  1. Spray a 9x13 pan with nonstick spray.
  2. Preheat the oven to 375 degrees.
  3. Place the biscuits on a baking sheet and bake for 8 minutes. Remove from oven, but make sure to leave the oven on.
  4. While biscuits are pre-baking, in a large skillet over medium heat melt one tablespoon of butter.
  5. Add the frozen vegetables and cook for 10-15 minutes.
  6. Add the chicken, milk, and cream of chicken soup, salt, and pepper to taste. Stir to combine and heat for 5 minutes until the mixture is heated and bubbly hot.
  7. Pour into prepared 9x13 dish and spread evenly.
  8. Take the pre-baked biscuits and place them on top of the casserole with the baked side down and the raw side up.
  9. Place the butter in a small microwaveable dish along with the garlic powder. Microwave until melted.
  10. Pour the melted butter over the top of the biscuits.
  11. Place the casserole in the oven and bake for 10-12 minutes or until the biscuits are golden brown.

 

Mini Chicken Pot Pies

With only needing four ingredients, this mini chicken pot pie recipe makes for a great addition to any family dinner or gathering. A simple, kid-friendly recipe that you will want to make for years to come. Found on the One Little Project blog, it makes ten mini pies and takes 30 minutes to make in total. 

Ingredients

  • ¾ cup chopped leftover chicken or one small fresh chicken breast, fully cooked
  • 1 can cream of chicken soup
  • 1 cup mixed frozen vegetables
  • 1 package refrigerated biscuits

Instructions

  1. Preheat the oven to 375 degrees.
  2. Combine the chicken, mixed vegetables, and cream of chicken soup in a medium bowl and stir well.
  3. Separate each of the biscuits and place them into the compartments of a greased muffin tin.
  4. Using your fingers, push down on the dough starting in the middle, then working the dough up the sides of each of the muffin compartments, as high as it will go.
  5. Add the filling to each of the compartments. Approximately two tablespoons each.
  6. Bake at 375 degrees for 20 to 25 minutes or until golden brown and bubbly.

 

Chicken Pot Pie Soup 

This flavorful soup recipe is just as creamy and comforting as any classic chicken pot pie. It would make a wonderful addition to any cold fall or winter day. We also found this twist of a standard recipe on the website theskinnydish.com. It is fantastic for a family dinner night, making six servings and only takes 35 minutes to create. 

Ingredients 

  • 1 tbsp olive oil
  • 2 tbsp butter
  • 2 cups almond milk (unsweetened)
  • 2 cups chicken broth (low sodium)
  • ¼ cup flour
  • 2 cups of cooked shredded chicken
  • 1 cup frozen peas
  • ¾ cup of frozen corn
  • 3 ribs celery, diced
  • 1 medium yellow onion, diced
  • 4 carrots, diced (about 1 cup)
  • 2 tbsp minced garlic
  • ¼ tsp turmeric
  • 4-5 sprigs fresh thyme
  • Salt and pepper to taste

Instructions

  1. In a pot over medium heat, warm up the olive oil and add carrots, celery, onion, and garlic. Cook until the onions are translucent.
  2. When the onions are fully cooked add the butter, melt, and stir until coated.
  3. Add the flour and stir constantly for about 30 seconds.
  4. Add milk and chicken broth.
  5. Add turmeric and thyme sprigs.
  6. Bring soup to a boil and then simmer for 15-20 minutes, stirring occasionally until thickened.
  7. When the soup has thickened, add peas, corn, and chicken.
  8. Continue to cook on low until the corn and peas are heated through (about 5 minutes).
  9. Salt and pepper to taste.
  10. If soup gets too thick, add a bit more milk and stir.
  11. Last, but not least, enjoy!

Whether you stick to the classic chicken pot pie recipe or have one of the unique recipes we have listed above, we hope you give one of them a try! We promise your family will not be disappointed! If you have any questions or more delicious recipes you would like to share with us, give us a shout at marketing@duluthpack.com.

 

Happy cooking, friends!