Growing up in the 80’s most of our dinners revolved around canned cream of “anything”. Canned cream of mushroom soup, canned cream of celery soup, canned cream of chicken seemed to be the main ingredient into most of my favorite meals including chicken pot pie. Once I made the “canned cream of goodness” (cream of…) at home, it was surprisingly simple, healthy and lower in sodium and fat. Plus it is made with no GMO’s. Making the creamy base in chicken pot pie tastes so much better than canned too!
To make a mini chicken pot pie, I used disposable aluminum containers. Flipping over the plastic tops of them makes a great tool to cut out the size of each pie crust topping.
How To Make A Healthy Chicken Pot Pie:
- Use All Natural Ingredients. Butter is not necessarily bad for you. And using Ghee is the best kind to use. For this recipe I wanted to have a cholesterol free crust so olive oil is the replacement.
- This no butter and gluten free pie crust recipe is made with Olive Oil instead of butter. It is made with Spelt flour, but gluten free flour mix can be used too. Or feel free to use a pre-made pie crust or substitute the olive oil for butter if you prefer (butter is easier to work with for cutting out pastry shapes to add).
- Mix and roll out the pie crust recipe. Refrigerate or freeze it for about 30 minutes to 1 hour minutes if it becomes mushy and difficult to work with. Then on a well floured surface, it needs to be rolled out quickly with wax paper on top so the rolling pin does not stick.
- Cut out decorations to add to the top of your chicken pot pie! Add desired pastry shapes to the top by cutting out extra dough with cookie cutters. I used fall leaves over my pastry topping before brushing with egg. If it is summer time it would be so fun to cut out birds or flower shapes!
- Use fresh organic vegetables and meat. Frozen organic vegetables make this delicious dinner easy and quick!
- 1 Pastry Top
- 2 Chicken Breasts, cooked and diced
- 1 Tablespoon olive oil
- 1 cup chopped green onion
- 1 cup sliced fresh mushrooms
- ¾ cup sliced celery
- ¾ cup shredded carrots
- 1 cup frozen peas
- 1½ cups chicken broth
- 1 cup of milk
- ⅓ cup gluten-free or all purpose flour
- 1 tsp. poultry seasoning
- ¼ tsp. Himalayan salt
- ¼ tsp. freshly ground pepper
- pinch of sugar
- 1 egg, beaten
- PASTRY TOP:
- 2½ cups gluten-free or all-purpose flour
- ½ tsp. salt.
- ⅔ cup olive oil or butter
- 1 teaspoon corn starch
- PASTRY TOP:' In a medium bowl, stir together 2½ cups of gluten free flour or all-purpose flour and ½ tsp. salt. Add either ⅔ cup of olive oil or butter (cut into small pieces and mashed with a fork until the dough is moistened. If using butter, add 1 Tbsp. at a time if needed for extra moisture. Form a ball with hands. Set in the refrigerator for 30 minutes to 1 hour to harden. If it seems to melt apart add 1 teaspoon of corn starch. On a well floured surface, roll the dough out with wax paper on top so the rolling pin does not stick. Cut shapes, and make circles for pie topping. Make sure to have enough flour so the dough does not stick to the surface and work quickly so the olive oil stays slightly chilled. Makes 2 regular size pies or 4 small ones. Refrigerate until ready to use.
- PIE: Prepare Pastry Top, set aside. Preheat oven at 400 degrees F.
- Bake or boil chicken, dice.
- In a large saucepan add 1 Tablespoon of olive oil, onion, carrots, mushroom, celery, peas, chicken broth, milk, salt, pepper, poultry seasoning, sugar. Cook on medium-low for about 5 minutes until vegetables are softened. Add flour and blend. Add diced chicken.
- Pour pie mixture into prepared pie pans, either 2 large or 4 small. Place pie dishes on a baking sheet. Place pastry top over chicken mixture in dish. Turn edges of pastry under and press with a fork. Poke pastry about 4 times with a fork. Add cut out shapes. Brush pastry with some of the egg.
- Bake, uncovered, for 30-35 minutes for large pie, or 20 minutes for 4 small pies - until the crust is golden brown. Let stand for 20 minutes before serving.
Recipe updated 7/11/16