Here is a great recipe for chicken pot pie. You can change this
recipe up by making one large pie or try individual pot pies. Don't
buy the frozen pot pies that are really high in fat and
preservatives. All you have to do is use this recipe and prepare
them in mini tin foil pie plates or small ramekins, if you're lucky
enough to have some.
You can also cut back on calories by cutting out the bottom pie
crust. Fill your pie ingredients on the bottom then add your crust
on the top. Don't forget to add slits or use a mini cookie cutter to
cut out a shape for the top crust.
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Recipe for Chicken Pot Pie
pie dough homemade or store bought
can cream of chicken soup or homemade sauce below**
frozen mixed vegetables
2-3 cups shredded chicken
2 tablespoons butter, melted
Sprinkle the table with flour and roll out a ball of pie dough into
a small circle. Place dough into a pie pan. Roll out the second ball
of dough into a circle for the top crust, set aside.
Add vegetables, chicken, and cream soup or homemade sauce to a
mixing bowl. Spoon mixture into pie shell. With the second circle
use mini cookie cutters or cut slits in the circle. Top pie with
second pie crust.
Cut off the excess dough around the edges and pinch the edges
together. With a pastry brush, brush tops of pie with melted butter
before cooking. Bake at 375 degrees for 30 minutes or until crust is
Homemade Cream of Chicken Soup
Replace this homemade cream of chicken soup with the canned version.
This is a lot healthier than the canned soups. And personally
we like it a lot better than the canned cream soup!
1/3 cup butter or stick margarine
1/3 cup all-purpose flour
1/4 teaspoon pepper
1 3/4 cups chicken broth
2/3 cup milk
In saucepan melt butter. Whisk in flour until thickens. Whisk in
chicken broth and pepper. Bring to a boil until thickens. Whisk in
milk and again bring to a boil until thickens set aside and allow to
Recipe for Chicken Pot Pie
by Kim Shaver (Mansfield, LA)
1 Rotisserie Chicken
1 bag frozen vegetables
1 can cream of chicken soup
1 cup cheddar cheese
2 tablespoons margarine
1 small onion chopped
1 can refrigerated crescent rolls
Melt butter in skillet. Add onion and cook until transparent. Add
frozen vegetables and cook until vegetables are done per package.
Add cheese, cream of chicken soup, cut up Rotisserie chicken to
skillet and stir well. Transfer mixture from skillet to baking dish.
Top with refrigerated crescent rolls. Arrange however you like. Cook
for 15 minutes at 350 degrees. Let cool for 3 minutes and enjoy.
Making Homemade Pie Crust
Chicken Pie Casserole
If you want to save time and calories make your chicken pie filling
and leave off the pie crusts. This makes an easy chicken casserole.
I used all fresh, not frozen vegetables, so I precooked the
vegetables in water for about 5-10 minutes until they were slightly
tender. I cooked the chicken and chopped it into pieces. Toss the
cooked chicken and vegetables together. Mix your cream of chicken
soup with the mixture until well combined. Heat about 10-15 minutes
I often prep this the night before, stick it in the fridge wrapped.
For dinner place in the oven at 350 degrees and bake 15-20 minutes
Cornbread Chicken Pot Pie
6 boneless, skinless chicken breasts cut into pieces
sprinkle of salt and pepper
1 onion, grated
2 celery ribs, chopped
1 Cup fresh green beans chopped in small pieces
1-2 carrots, diced
2 Cups chicken broth
1 Tablespoon flour
In skillet, brown chicken and season with salt and pepper. Add
onions, carrots, green beans and celery and continue to saute
several minutes. Pour in chicken broth and cook one minute. Whisk in
flour and let simmer 15-20 minutes until thickens. Meanwhile prepare
topping below. After mixture thickens, pour in casserole or pie
1/2 Cup flour
1/2 Cup cornmeal
2 Tablespoons butter
1/4 Cup milk
1 teaspoon baking powder
1 egg yolk, beaten
In mixing bowl, blend together all ingredients. Pat or roll dough
into a circle. Place on top of your chicken mixture.
Bake at 350 degrees for 20-30 minutes until cornbread is done.