Not Your Momma’s Chicken Pot Pie

Growing up I used to L-O-V-E the Marie Callender’s Chicken Pot Pie. It was creamy, the dough was so thick and flaky, and the filling was perfectly flavored. Over years of making chicken pot pie, that company had nailed it, and it was by far one of my favorite foods at 6 years old. I can still taste it on my tongue (isn’t it funny how our minds can do that??) and it brings back fun memories of being a little kid again.

Now that I’m older, Chicken Pot Pie still remains one of my favorite foods, although I’ve moved past the frozen pies we used to get. I’ve made my fair share of different pies over the years, from in soup form, cooked in a slow cooker, “lightened up” and my awesome Turkey Dinner Pot Pie, just to name a few. So this time around when the cravings hit (I blame you, Hallmark channel movie where the lady made pot pies) I decided to take a different approach to a tried and true recipe. Enter: Not Your Momma’s Chicken Pot Pie. 

I went for a totally different feel for this pot pie, and y’all… I don’t know if I can ever go back to the traditional stuff! The veggies were SO delicious, and I loved getting to highlight some of the winter veggies I love. Best of all, now I can’t wait to start trying out different fillings as the seasons change and I can showcase some delicious seasonal produce. What fillings do you think would work? I think my next one will have some asparagus, mushrooms and squash… That just sounds SO good! And when okra is ripe this summer, you betta believe I’ll be doing that variation. 

I went with my favorite easy pie dough (check out that recipe here), and a lightened up sauce using almond milk rather than whole milk or gravy. And let’s just say the recipe was a huge hit! Isaac and I devoured the pan I made for dinner, and the leftovers were just as amazing… Just ask my brother who probably would have gone back for thirds if there had been enough. ;) 

Not Your Momma’s Chicken Pot Pie

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Ingredients

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• Easy Pie Dough recipe x3

For the filling:

• 3 medium chicken breasts
• 2 tsp olive oil
• 1 large sweet potato
• 1 medium butternut squash
• 1 onion
• 1 zucchini
• 2 cups mushrooms, sliced
• Salt & pepper
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1/4 tsp thyme
• 1/4 tsp parsley
• 1/2 tsp paprika

For the sauce:

• 2 Tbsp butter
• 2 Tbsp flour
• 1/2 cup almond milk
• 1 1/2 cups chicken broth
• Salt & pepper

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Instructions

1. Preheat oven to 350 degrees.
2. Prepare the pie dough, divide it into two equal amounts, then set it in the fridge to chill while you make the filling and sauce.

For the filling:

1. Cut the sweet potato, butternut squash, onion and zucchini into small cubes/pieces. Heat the olive oil in a large cast iron pan on medium heat, then add the sweet potato and onion. Cook until the onions are slightly translucent.
2. Add the butternut squash, zucchini and mushrooms to the pan and continue to cook until the vegetables are softened, about 15 minutes.
3. Cut the chicken into cubes while the veggies cook, then add to the pan. Cook the mixture until the chicken is no longer pink in the middle.
4. Season, then pour the mixture into a large bowl.

For the sauce:

1. In a medium sauce pan on medium heat, melt the butter then stir in the flour to make a roux. Cook until the mixture is browned.
2. Add the milk and chicken broth, and bring the mixture to a boil, stirring occasionally to make sure the liquid doesn’t burn on the bottom.
3. Keep the mixture at a low rolling boil until it starts to thicken, about 15 minutes.
4. Once the sauce is cooked, pour it into the bowl with the veggies and chicken, and stir together.

For the pot pie:

1. Pull the pie dough out of the fridge roll out each half of the dough until it is large enough to cover the bottom/top of a 9×13 baking dish.
2. Fold the rolled out dough into fourths (making a triangle shape) and transfer to the baking dish. Press down the dough so there are no air bubbles, and cut off any excess that falls over the side. Make sure the dough goes all the way up the sides of the dish!
3. Bake for 15 minutes so the dough is partly cooked before pouring in the veggie/chicken filling.
4. Top the filling with the second half of rolled out pie dough. Press the edges down to seal, and cut off any excess dough. Add air vents on top, then bake for 20-30 minutes, or until the dough is light brown on top.
5. Now serve and enjoy! : )

Notes

Since it was too late the night I made this pot pie to take pictures, I opted for making two smaller pies in 8×8 baking dishes. That way we could eat one and I could take pictures of the other one the next day. #priorities

Now it’s your turn to talk! Answer one of these questions in the comments below:
Have you ever tried changing up your traditional pot pie recipe before?
What fillings would you put in the recipe to make it special?