Chicken Pot Pie {RECIPE} | Confessions of a Stay-At-Home Mom

September 8, 2009

Chicken Pot Pie {RECIPE}

This past weekend was somehow delightfully restful and nicely productive. I love weekends like that. I, more often than not, struggle to balance the "rest" with the "work." There will be relaxing weekends that end up making the week to come more stressful because NOTHING got done (messy house, piled up dirty dishes, laundry baskets galore). Other weekends are WORK, WORK, WORK. When Sunday night comes, I may have a tidy house, but I am completely exhausted.

I look forward to more balanced weekends.

And, with the end of Labor Day, I look forward to even more: cooler weather, football games, fallen leaves crunching under my feet and...warm, hearty meals!

Today I'd like to share a recipe I received from my Sister-In-Law, Laura, at my Bridal Shower 3 years ago. It is a simple recipe, so it comes together in a snap. This version aims to be more healthy, as it cuts back on salt and fat. It is hearty, warm and tasty. I also appreciate that it can serve several people on a crisp Autumn evening. Extra bonus? It can be frozen as well! Meals like these make me love cold weather!

I have several versions of this recipe, so I will share this one first, as it was the first one I ever attempted to make. Next week I'll share the second!

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Simple Supper Mondays

Chicken Pot Pie #1

  • 1 10.75 oz can Cream of Chicken Soup (I use reduced fat and low-sodium) 
  • 1 10.5 oz jar reduced sodium Chicken Gravy
  • 1/2 tsp pepper
  • 1/2 tsp dried thyme
  • 1 cup Frozen Vegetables (Mixed -OR- Peas and Carrots)
  • 1 cup chopped onion
  • 9-inch pie crust (fresh or refrigerated)

1) Preheat oven to 400º
2) Combine all ingredients (except pie crust) in a mixing bowl
3) Pour into an 8 or 9 inch pie plate (or round pan - whatever you have)
4) Place pie crust on top, tuck edges under, cut slits on top for ventilation
5) Cover with foil

TO BAKE: Bake, covered, at 400º for 45 minutes, then uncovered for 15 minutes. Cool 10 minutes before serving

TO FREEZE: Freeze until ready to use. To bake, preheat oven to 400º. Place pie on Baking Sheet, covered, and bake for 1 hour. Uncover and continue baking until golden and sauce is bubbling (about 20 minutes).


- You can also use 2 pie crusts instead of 1 to make it extra crusty (who is counting carbs these days, anyway?). To use 2 crusts, place the first on the bottom of the pan/plate you will be baking the pie in. Pour the filling over the first crust and top with the second crust.

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There you go, Chicken Pot Pie recipe #1. I have a second version to share next week. Do you have a Pot Pie recipe that is post-worthy? I'm on the prowl for Pot Pie, Casserole, Soup, Stew and Chili recipes. Don't be shy! Send them my way!

Have a great week!

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