FAQs of Easy Chicken Pot Pie…
Question: What do you get when you mix one cup of milk, one cup of mayonnaise, and one cup of whole wheat flour?
Answer: The most amazingly delicious crust you can imagine.
Question: What is the easiest way to make a crust for a Chicken Pot Pie?
Answer: You know the “one cup of milk, one cup of mayonnaise, and one cup of flour” I referred to? Mix it up and pour it over the top of your pot pie filling, then bake. It doesn’t get any easier. No mess. No rolling. No problem.
Question: How much does it cost to make this healthy, hearty Chicken Pot Pie?
Answer: Would you believe me if I told you that it only costs $6.00*? It’s true. This recipe feeds 8-10 people. (Eight if you’re my family. Ten if you aren’t feeding teenage boys.) That makes the cost of this recipe between $0.60 and $0.75 per person. And it’s a complete, filling, healthy meal.
Question: Is the rest of this post going to be as cheesy as what I’ve read so far?
Answer: Ummm…no. But I do want you to know that I’m currently working on more ideas for this milk/mayo/flour crust mixture. I got the idea from Matt’s cousin Monica, and I’m thinking that the possibilities are definitely not limited to Chicken Pot Pie. Can’t wait to figure out more ideas!
Easy Chicken Pot Pie
6 cups chicken broth
2 cups cooked chicken, cut into bites
4 large carrots, peeled and cut into bite sized pieces
6 medium potatoes, peeled and cut into bite sized pieces
2 cups frozen peas
Sea salt and pepper to taste
1/3 cup cold water
2 Tablespoons organic corn starch or arrowroot powder
1 cup milk
1 cup mayonnaise (I use Hain Safflower Mayonnaise)
1 cup whole wheat flour (I use freshly ground flour from hard white wheat)
In a large cooking pot, boil broth, chicken, carrots, potatoes, and peas until veggies are tender. Mix cornstarch with water until smooth. Stir mixture into the broth/veggies, cooking for about one minute on the stove to help the mixture thicken. Pour contents into a 9×13 inch baking dish.
In a separate bowl, stir together milk, mayo, and flour. Spread mixture over the veggies in the baking dish.
Bake in a 350° oven for about 45 minutes or until the crust is golden brown.
- 6 cups chicken broth
- 2 cups cooked chicken, cut into bites
- 4 large carrots, peeled and cut into bite sized pieces
- 6 medium potatoes, peeled and cut into bite sized pieces
- 2 cups frozen peas
- Sea salt and pepper to taste
- ⅓ cup cold water
- 2 Tablespoons organic corn starch, arrowroot powder, or wheat flour
- 1 cup milk
- 1 cup mayonnaise (I use Hain Safflower Mayonnaise)
- 1 cup whole wheat flour (I use freshly ground flour from hard white wheat)
- In a large cooking pot, boil broth, chicken, carrots, potatoes, and peas until veggies are tender.
- Mix cornstarch with water until smooth.
- Stir mixture into the broth/veggies, cooking for about one minute on the stove to help the mixture thicken.
- Pour contents into a 9x13 inch baking dish.
- In a separate bowl, stir together milk, mayo, and flour.
- Spread mixture over the veggies in the baking dish.
- Bake in a 350° oven for about 45 minutes or until the crust is golden brown.
This is a great way to use up leftover chicken and broth. And I love one-dish meals!
This is just one more recipe that proves that healthy eating doesn’t have to be expensive!
Looking for more meals on our Real Food Dollar Menu? Here are the recipes I’ve shared so far:
Stay tuned for many more recipes and ideas for our Real Food Dollar Menu!
*I calculated my cost based on the food sources and prices I have available to me. Most of the ingredients I use are organic. Your cost may be slightly more or less depending on where you find your ingredients.
P.S. I think this recipe would work great for creating personal sized frozen Chicken Pot Pies. :)
