My kids love this chicken pot pie recipe but we normally buy it from the store. Since I am on a health kick again, and hopefully for good this time, we made it homemade. I made this one with a bottom crust and it was too soggy so this recipe omits that bottom crust. This is a very easy chicken pot pie recipe to make and covers your vegetable, meat and bread serving at dinner, so you could technically have this and that’s it. You do not need a lot of cooking experience to make it, which is the way I like to do things. I use organic chicken and vegetables but you do not have to if you don’t want to. Of course I ruin the whole clean eating thing by using a can of dough for the breading part.
Both kids ate this pot pie up within seconds of it landing on their plate, and they asked for seconds (my son asked for thirds). You will need 1-2 cans of dough such as Pillsbury biscuits or if you find a good deal on frozen dough use it.
chicken pot pie recipe
1-2 cans of dough or frozen dough
1 lb chicken breast
a variety of vegetables to equal 1 pound, I used carrots, celery, potato and peas.
1 cup of whole milk
1-2 cups chicken stock (stock, not broth)
seasoning (i used pink salt, garlic powder and pepper)
Heat oven to 350 degrees. chop all veggies and chicken and throw them into a deep mixing bowl. Add milk and chicken stock until mixture is saturated but not soupy. You can add a bit of flour to make the filling thicker if you prefer it that way. Add seasonings and mix really well. Put into oven for 30 minutes. Take out of oven and add dough like in the picture, stick into oven for 5-10 minutes or until the bread is lightly golden on top.