I wanted a chicken pot pie recipe that was both easy and healthy, made from scratch. I couldn’t find one I liked on the internet or Pinterest, so I came up with this one! It is best with this delicious Whole Wheat Pie Crust

Chicken Pot Pie
Easy, Healthy Chicken Pot Pie
Print Recipe
As with most Pure Simplicity Recipes, this pot pie is both quick/easy, and also made from scratch. Note: The prep time and cook time are assuming you already have the chicken cooked and the pie crusts made.
Servings Prep Time
1 pie 15 minutes
Cook Time
35 minutes
Servings Prep Time
1 pie 15 minutes
Cook Time
35 minutes
Chicken Pot Pie
Easy, Healthy Chicken Pot Pie
Print Recipe
As with most Pure Simplicity Recipes, this pot pie is both quick/easy, and also made from scratch. Note: The prep time and cook time are assuming you already have the chicken cooked and the pie crusts made.
Servings Prep Time
1 pie 15 minutes
Cook Time
35 minutes
Servings Prep Time
1 pie 15 minutes
Cook Time
35 minutes
Ingredients
Crust
Filling
Servings: pie
Instructions
  1. Melt the coconut oil in the bottom of a stove-top pot, then add the chicken and frozen veggies. Stir and allow the veggies to thaw.
  2. While you're waiting for the veggies to thaw, prepare the pie crusts. Roll out one of them very flat, and press into the bottom and up the sides of your pie pan, (you can use whatever baking dish you want, it just might not be as pretty in a square/rectangle one!). Flatten the other one so it's about the same diameter as the pie pan: it will go on top.
  3. Preheat your oven to 400°. Add the seasonings (salt, pepper, garlic, basil, red pepper flakes, and minced onion) and one cup of the almond milk to your filling pot.
  4. Stir the arrowroot or other thickener into the second cup of almond milk. Add to the pot and stir until it thickens.
  5. When the filling has reached the desired consistency and taste, pour it all into the crust-lined pie pan.
  6. Lay the second crust over the top of the filling, and press the edges together with the bottom crust. If you want to, flute or design the edges of your crust. All I did to mine is press my finger into it to make a ruffly look around the edge. Poke holes or cut slits in the top of the crust to vent.
  7. Bake at 400° for 35 minutes. Cover the edges of the crust with tin foil for the last 15 minutes so it doesn't get to dark. To accomplish this, all I needed was three strips of tinfoil...and three burnt fingers too, I think! Fyi, the pan is hot! 😉
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