Creamy Chicken Pot Pie

Recipe Description:

A wonderful, hearty comfort food for a cold day! You can use any combination of vegetable you have on hand. You can also replace the chicken with leftover turkey!

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  • 3 thoughts on “Creamy Chicken Pot Pie”

      1. Hmm, I’ve never tried it without milk…but I’m thinking you could try a non-dairy milk (coconut, almond or hemp, maybe?) I think that would be just as good!

    1. I just made this, sort of. Had to adapt for what I had on hand. I used whole wheat flour, and didn’t have this much meat. I also added some baking powder to the topping, as I was afraid I wouldn’t like it not puffed up. I made roughly half of a batch and did it in my cast iron skillet. Of course I soaked the flour/milk/vinegar all day (half as much) and had to add some more milk at the end because I used whole wheat instead of spelt flour. And then to that I added 2 tsp. baking powder before I spread it on the filling. I melted 1/4 cup butter in the skillet, added the onion and a minced garlic clove. When it was done, I put in 1/4 cup organic corn starch and then started adding the liquid. 1 cup of raw milk and one cup of lamb broth. My meat was only about a cup of little bits of lamb and veggies consisted of 1 quart of home canned green beans, drained, and 1 pint of home canned sweet corn, drained. After seasoning it and getting it all nice and hot, I put on the dough and baked it according to your directions, but I did it right in the pan. Oh. My. Goodness. DELICIOUS!!!

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