Old Fashion Homemade pot pie is the very definition of COMFORT food! We use either Chicken or Turkey depending on what meat we have available as leftovers. Thanksgiving turkey or a rotisserie chicken is awesome to use with this old fashion homemade pot pie.
During the winter we love to have a homemade pot pie for that warm fuzzy comfort feeling. It's one of those meals that's a delightful blend of flavors. I mean, combine your favorite meat, corn, peas, and potatoes all smothered in a nice rich gravy. YUM-How could THAT ever be wrong??? In fact, I love Chicken pot pie and Turkey Pot pie so much I could have them weekly. They are one of my all-time favorite comfort foods.
Cutting Calories while keeping that chicken pot pie deliciousness
Chicken or turkey pot pie is usually loaded with roasted chicken, potatoes, corn, carrots, and peas. We revamped it a little to cut out some of the calories. In all reality, the filling, by itself, is very low in calories. It's that darn crust that gets ya!!! I don't know about you, but when it comes to some meals like this one, we really like to have larger portions!
Less Crust Option
For the "less crust", we used a puff pastry and only covered the top of the pot pie. It was delicious, half the calories and we didn't even miss the bottom crust. Plus, we made them in individual ramekins. This helps control the portions.
Other Crust Alternatives
Another great alternative to pie crust is to add biscuits to the top. No bottom crust, just the biscuit. This is a fantastic quicker way to enjoy pot pie since you don't have to work with a crust. But, if you're like us, you just have to watch how many biscuits you eat-It's really easy to go overboard. 🙂
Homemade Pot Pie Tips:
- Use leftover chicken or turkey
- If you don’t have leftover chicken/turkey to use, you can always use a rotisserie chicken, roast a chicken for the pot pie or bake a chicken breast. Cut up the chicken and use if for the filling.
- Buy the pie crust puff pastry, or use biscuits (frozen or canned)
- Make a large amount and freeze the filling for a really quick dinner in the future. We like to freeze in Ziploc bags of individual servings. That way if you aren't feeling well it's easy to make and very satisfying.
- Make individual pies. Then if one person in the house wants pot pie its an "easy to make" dinner or lunch.
- Use non-fat chicken broth or make homemade broth
- Cut out the potatoes if you want less calories
Making the Pot Pie
Cut the veggies and turkey/chicken into bite-size pieces. Measure all the spices.
Place the veggies and chicken into a large pot with the chicken broth. Bring to a boil
Make the gravy for the pot pie. Melt the butter add the flour and spices. Mix together for a few minutes. Add the milk and remove from heat.
Add the milk and spice mixture to the veggies and chicken.
Place the pot pie mixture into the pie pan or individual containers. Cover with pie crust and bake until crust is golden brown and the pot pie filling is bubbling (about an hour)
Is there anything better than a nice hearty pot pie????
This is also a great way to use up your leftover turkey from Thanksgiving. Just substitute the chicken for turkey!!!
Check out other recipes that use leftover chicken. White Bean Chicken Soup, Pesto Pizza, and Chicken ideas
Old Fashion Pot Pie Using Chicken or Turkey
Ingredients
- 3 Cups Chicken Broth
- 2 Cups Potatoes
- 1 Cup Carrots
- 1 Cup Sweet Corn
- 1 Cup Peas
- 1 Cup Green Beans
- 2 ½ Cups Cooked Chicken or Turkey
Seasoning mixture
- 4 Tablespoons Butter
- ¾ Cup Flour
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 ½ Tablespoons Chicken bouillon
- 2 Cups Milk
Crust
- 3 Deep Dish Pie Crust
- 3 Pie Crust
Instructions
- Cut Chicken/Turkey into small "bitesize" pieces
- Chop potatoes into small pieces/cubes.
- Slice fresh Carrots (or use Use Frozen Carrots), Peas, Green Beans, and Corn. Set Aside
- Add chicken broth carrots, peas, green beans, potatoes, and corn to the chicken broth and Potatoes. Bring to a boil.
- When the potatoes are soft (about 5 minutes.). Mix in the cooked chopped chicken or Turkey and return it to a Boil
Seasoning mixture (this is what makes the filling thick and creamy)
- In a separate pan melt the butter
- Add flour and spices (garlic powder, chicken bouillon, onion powder, sea salt, and black pepper) to the melted butter and stir to coat.
- Whisk in the milk and remove from heat. Whisk until the gravy is thick. (about 5 minutes). Stir into the turkey/veggie mixture.
- Bring the pot pie mixture to a boil, stirring occasionally. The sauce will begin to thicken. Simmer until it has the consistency you like, or about 5 to 10 minutes
- Remove the pot pie mixture from the heat and allow to cool for at least 10 minutes.
- If using pie crust, fill the crust with the cooled pie mixture.
- Top pot pie with second crust (if using). Crimp the edges and make small slits in the center to vent the pie. Or it can be topped with biscuits or puff pastry.
- If making individual pot pies. place the crust on top and bake. We like to use a puff pastry for the individual pies
- Bake pot pie according to the pie crust directions. Or at 400 degrees for 35 minutes or until the crust is golden brown
- Enjoy!
Please let us know what you think