Chicken Pot Pie is my go to comfort food.
It just makes you feel better when eat it.
This recipe is a take on my Grandma’s pot pie recipe. Her pot pie recipe takes the base of this recipe and then you put it in a casserole pan and top with biscuits. Also, super delicious!
With that being said, my husband likes a crust on his pot pie. I am not a huge fan of the crust so this is our compromise.
These are some of the carrots from our garden! This is our first year having a garden.
I don’t know who is more excited to about eating something we have grown, the kids or me!
You can use any vegetables that you would like. We add carrots, peas, corn and also some diced onion.
If you have picky eaters, this is also good without the vegetables.
You will need to boil the chicken in a pot with chicken broth, diced onions, and garlic. Once cooked, remove the chicken and shred.
Add chicken back into pan with broth, bring to a boil. In a small container mix, 1/2 cup of cold water and 4 tbs of cornstarch. Add to pot.
Stir occasionally, once thickened add in vegetables of your choice.
In place of the crust/biscuit recipe, we are going to use phyllo dough.
I found this in the freezer section of my local grocery store.
You will need to cut it up into squares a little bit bigger than the holes in your muffin pan.
Brush with melted butter.
Fill the cups with pot pie mixture. Be sure to no overfill.
Cook in oven for 15 mins at 350°.
These can be a meal on their own. Or you could pair with some mashed potatoes.
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