Chicken Pot Pie (by Denise Wilburn)

Recipe Details

Chicken Pot Pie

1 box Pillsbury pie crust (or homemade)
3 cups cooked chicken (from a whole roasted chicken tastes best, but you can use chicken breasts)
3 carrots peeled/sliced
3 sm. Potatoes peel/slice
1 cup frozen corn
1 egg (beaten)
1 cup rice, soy or almond milk
1 cup chicken broth
½ tsp salt
¼ tsp pepper
½ cup corn starch
Cold water

Heat oven 375

Use purchased rotisserie chicken, cook own chicken (see note below), or cook chicken breasts….set aside.

Peel/slice potatoes and carrots – par boil about 5 min. Add chicken, par boiled veggies, 1 cup frozen corn and 1 beaten egg in medium bowl.

Sauce: add rice/almond/soy milk, ch. broth, salt, pepper to sauce pan – cook on low until heated. In a small cup mix ½ c. corn starch with small amount of cold water – mix until smooth. SLOWLY whisk in the corn starch mixture to the broth mixture (over low heat). Whisk until smooth and thick (3-5 min.). Add to bowl with chicken/veggies – mix well.

Place crust in pie pan – pour chicken mixture into crust – top with second crust – pinch edges of crust together – make 4 cuts in top crust for steam to escape. Bake 375 for 40 minutes. Let cool 10-20 minutes before slicing.

To make your own chicken and broth: place a whole raw chicken in pot/crock pot cover with water – add carrots and celery (not carrots from recipe) – cook on low in pot 2-4 hours. Remove chicken, shred 3 cups for pot pie (reserve the rest for another recipe). Remove celery and carrots, discard. Use 1 cup broth for this recipe (reserve the rest in freezer bags for up to 6 months).