Chicken Pot Pie| How To Make Chicken Pot Pie

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat content.

chicken

🥗Healthier: turkey

💰Cheaper: canned chicken

Canned chicken is often less expensive and convenient.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in calories.

pie crust

🥗Healthier: whole wheat crust

💰Cheaper: store-bought crust

Store-bought crust saves time.

Grab a rotisserie chicken and break it down, saving the bones for broth.

Peel the skin off the chicken and chop it accordingly.

Melt 1 stick of unsalted butter in a pan over medium heat.

Add chopped onions and mixed veggies to the pan and stir.

Add chopped potatoes to the pan and let them cook for a bit.

Add 1/2 tablespoon of minced garlic to the pan and stir.

Add all-purpose flour to the pan and cook, stirring to combine.

Add room temperature chicken broth to the pan and stir.

Add a little bit of milk (or heavy cream) to the mixture for creaminess.

Let the mixture simmer, then add the chopped chicken back into the pan and stir to combine.

Preheat the oven to 400°F (204°C).

Place the first layer of Pillsbury pie crust in the bottom of a baking dish.

Pour the chicken mixture into the pie crust.

Place the second layer of pie crust on top and cut a few slits in it.

Bake in the oven until golden brown, about 20 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

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