Chicken Pot Pie: from my mama
This recipe is from my mama. She’s been making it for as long as I can remember, and it just makes my mouth water to think of it. It’s not a traditional pot pie where it holds together like an actual piece of pie. It’s a bit … messier. More like a casserole. Like chicken pot pie casserole.
I tried for 20 minutes to think of how I could possibly take pictures of this that would look as good as it tastes, and I’m pretty sure I fell short. I know you eat with your eyes first, so just assume this looks absolutely 100% like the best thing you’ve ever seen. You must must must try this. Seriously. You won’t be disappointed.
One nice thing is that, if you don’t have the exact right ingredients, you can tweak it. If you add a little more or a little less, no big deal! It all comes together beautifully! I’ve used both fresh onion and onion flakes; I’ve used 2 eggs up to 4 eggs; and I’ve used various brands of mixed vegetables. If you don’t have celery or onion flakes, OMIT THEM. It’s fine! And it’s always so, so good.
Without further ado, here’s my mama’s Chicken Pot Pie recipe.
CHICKEN POT PIE
Serves 4 adults and 1 baby, good for 6 months and up (see my notes underneath the recipe!)
- 1 whole chicken: cooked and shredded (I usually get a rotisserie chicken that’s pre-cooked!)
- 3-4 boiled eggs
- 1 can mixed vegetables, drained (I like the kind with carrots, peas, green beans, and potatoes)
- 1 teaspoon celery flakes
- 1/2 small onion, chopped (or 1-2 teaspoons onion flakes)
- 2 cups chicken broth
- 1 can of condensed cream of chicken soup (you can make your own!)
- 6 tablespoons of butter, melted (that’s 3/4 of a stick of butter)
- 1.5 cups milk (I used a mix of almond and coconut, but I’ve used cow’s milk in the past)
- 1.5 cups flour (all-purpose, self-rising, gluten-free…. slightly different results, but all good!)
- Preheat your oven to 350 degrees F.
- Pick apart your chicken, if you haven’t already.
- Peel the boiled eggs and cut them up. If you’ve got an egg slicer, that works great.
- In a mixing bowl, combine the chicken broth and cream of chicken soup.
- In a second bowl, combine the butter, milk, and flour. That’s your batter.
- Now, in the baking dish(es), add the following, making sure to sprinkle or spread it evenly: shredded chicken, boiled eggs, mixed veggies, onion and celery.
- Pour the chicken broth + cream of chicken over everything.
- Pour the batter over everything. It’s okay if it doesn’t cover the whole surface. Each “slice” will have enough of a crust!
- Bake for 1 hour to 1 hour 15 minutes (until the crust is golden brown).
- Let it cool for about 10 minutes!
- If your baby has an egg allergy, simply leave out the eggs.
- If your baby has a dairy allergy, use a non-dairy butter and non-dairy milk.
- You can make your own chicken broth, cream of chicken soup, and even mixed vegetables. I’ve never used frozen vegetables, though I’m sure they would work just fine since they are in the oven for so long.
- Notice there is no added salt. The chicken broth most likely has added salt, as does the cream of chicken. The mixed vegetables may also have added salt. And if you use salted butter, that’s even more! That’s plenty of salt for one meal, for your baby. If you’re like me and my husband, you’ll need a little extra salt at the table.
- We have made huge batches of this before and would freeze one half of it (after cooking). Then it’s just 15-20 minutes to reheat in the oven.
If you try it, let me know how you like it! We love love love it, and I loved it as a child. I think you’ll really enjoy it!