This was quite possibly the best chicken pot pie I’ve ever had. I’m pretty sure I liked it much better than the other pot pie recipe I’ve got here on my blog! But they are very different, and I think this was so great because it was surprising. I figured it would be GOOD. I didn’t realize it would blow me away like it did. (Those sorts of surprises are the best, am I right?)

Anyway I can’t take credit for the entire recipe. I greatly modified the pot pie part, and the pie crust is exactly what I found online. I’ll link to all of it below, inside the recipe.

The pot pie recipe (the inside part) is modified from HERE. I didn’t have a lot of things though: frozen green peas, celery, butter, or celery seed. And I didn’t have a pie crust, which is why I had to make one. Also, my chicken was already cooked!

So I dug through my fridge and found 4 carrots. On the counter, I found 1 sweet potato. And in the freezer, I found 2 opened and half-empty bags of frozen chopped broccoli. Those would have to do. 

If you buy a premade crust, that will save a little bit of time. The peeling and chopping takes a little extra time. And I would highly recommend doing two things at once on the stove. You’ll see what I mean in the recipe below!

HOMEMADE CHICKEN POT PIE
Makes 1 pie (about 6 adult servings), Good 6 months and up (see “beginner” notes below)

Ingredients

• 2 unbaked pie crusts, thawed (I used this recipe. Most of it went to the bottom of the pie, and the remaining amount, I pressed into pieces and placed on top. It wasn’t a fully-closed pie on top!)
• 1 small sweet potato, peeled and diced
• 4 carrots, peeled and chopped small
• 1 bag frozen broccoli (about 8 ounces)
• 2 cooked chicken breasts, cubed (about 3 cups)
• 1/2 onion, chopped
• 2 tbsp olive oil
• 1/3 cup flour
• 1 1/2 cups chicken broth
• 2/3 cup whole milk

Directions

1. Preheat the oven to 425F (220C).
2. In a small pot, dump the sweet potato and carrots, cover with water, and bring to a boil. 
3. After about 5 minutes, add the frozen broccoli and chicken, plus enough water to cover those as well.
4. Cook an additional 5 minutes. Remove from heat, and drain the liquid.
5. Meanwhile, in a second small pot, heat the oil on medium. 
6. Cook the chopped onion for 5 minutes, then add the flour, broth, and milk. Stir to combine, then lower the heat.
7. Once it’s thickened, turn off the heat.
8. Prepare your pie crust. (If you made the crust yourself, simply press it into a pie pan with your fingers.)
9. Drain the chicken and vegetables. Pour them into the pie crust.
10. Pour the liquid on top of the chicken and vegetables.
11. Place the second pie crust on top, sealing the edges. (If you made your own crust, roll out strips or circles and place them on top of everything.)
12. Bake for 30-35 minutes, until golden brown on top.
13. Let cool for 10 minutes before slicing and serving.

BEGINNERS. There are several notes I have! First, if you’ve got a dairy allergy, just swap the milk with coconut or almond milk. You could use a gluten-free pie crust if you’d prefer, or you can make a gluten-free pie crust. 

The other issue here is the sodium. Once it was cooked, my husband and I added a decent amount of salt to our own plates. BUT the pie crust has a little salt and chicken broth has salt. The reality is that your baby will not eat more than a small piece of this. It’s pretty hearty! So the amount of food in comparison to the salt inside makes the salt pretty negligible in my opinion.