Warm Up With Loaded Chicken Pot Pie Recipe

My family loves chicken pot pie, but I did not feel like getting our usual frozen pot pie dinners. I wanted something different for a change. I wanted to try making my own recipe. There is a generic way that you make pot pie with generic ingredients you find in most varieties. Sure, I could have switched out chicken with some leftover turkey from Thanksgiving, but I wanted to do more than that. While I know there are tons of great recipes online, I wanted to make something I haven’t seen before.
 
Fill up with this Loaded Chicken Pot Pie family dinner recipe.Great for Pinning Image Pin It Button
 

In my pantry, I had a chicken stew mix that I’d received from Stonewall Kitchen a while back. Chicken stew sounds great and all, but I rarely make foods as instructed by the packages. What better time to try out this mix than adding it to my chicken pot pie?! The mix added beans and spices and other vegetables. When the pot pies were finished baking–and filling the house with their succulent, savory scent–the resulting dinner was loaded with goodies, thus the name.

You can make this with your favorite chicken stew or chicken chili mix. I used the Stonewall Kitchen chicken stew mix because it is delicious and was the perfect size (and I already had it.) Feel free to try various mixes, but try to keep the contents and package sizes similar so your pot pie doesn’t get too thick or too runny.

Ingredients

  • 1 Tablespoon olive oil
  • 1/2 cup onion, diced
  • 2 carrots, coined
  • 2 potatoes, peeled and diced
  • 2 Tablespoons flour
  • 3 cups chicken broth
  • 1 package Chicken Stew/Chili Mix (I used Stonewall Kitchen brand)
  • 1 cup heavy cream
  • 1 chicken breast, cooked and cubed
  • 3 pie crusts (I used refrigerated)
  • 1 egg, whisked

Directions

Preheat oven to 350ºF.

1. Add olive oil, onion, carrots, and potatoes to a saucepan and saute about 3 minutes until the onion is translucent.

Loaded Chicken Pot Pie Step 22. Stir in flour.

Loaded Chicken Pot Pie Step 33. Pour in the chicken broth and chicken stew/chili mix and simmer for 5 minutes.

Loaded Chicken Pot Pie Step 44. Stir in the heavy cream and chicken and remove from heat.

Loaded Chicken Pot Pie Step 55. Scoop the loaded pot pie filling into some oven-safe bowls or pie tins. Mine filled two pie tins and two small casserole dishes. Leave some room at the top; do not over-fill. 

*If you do not want to bake all of the pies right away, set aside the extra filling and let cool completely then finished the following steps besides baking, cover, and stick it into the freezer for later. When ready, remove from freezer, and bake from frozen about the same amount of time as below or until the crust is slightly browned and the filling is bubbly.

Loaded Chicken Pot Pie Step 66. Place the pie crusts on top of the filling. Tuck it carefully around the filling to remove air bubbles and fold a little over the edges. If you are using smaller sizes, cut the pie crust into strips or circles.

Loaded Chicken Pot Pie Step 77. Using a pastry brush, add some of the whisked egg to the tops of the pie crust. When it bakes, this will help give the pie a nice, crisp brown top.

Loaded Chicken Pot Pie Step 88. Using a sharp knife, carefully cut a few slits in the tops of the crusts.

Loaded Chicken Pot Pie Step 99. Bake the pies for about 45 minutes to an hour (50 minutes was good for mine) until the top is golden brown.

Serves about 10.

 

***Secret Word for  Giveaway: COMFORTFOOD

 

Loaded Chicken Pot Pie Dinner Recipe*Nutrition data below generated using SELF Nutrition Data, each item entered manually to ensure accuracy. Keep in mind, the nutrition data counts may change depending on brands and varieties used (for instance, I peeled the potatoes and nutrition data only showed with the peel on. I also used Zaycon Fresh chicken and reflected that in the label.)

5.0 from 3 reviews
Loaded Chicken Pot Pie Recipe
 
Cook time
Total time
 
This delicious pot pie leaves you feeling full and satisfied. It is creamy like your average pot pie, but loaded with nutritious extras like beans!
Author:
Recipe type: Entree
Serves: 10 servings
Ingredients
  • 1 Tablespoon olive oil
  • ½ cup onion, diced
  • 2 carrots, coined
  • 2 potatoes, peeled and diced
  • 2 Tablespoons flour
  • 3 cups chicken broth
  • 1 package Chicken Stew/Chili Mix (I used Stonewall Kitchen brand)
  • 1 cup heavy cream
  • 1 chicken breast, cooked and cubed
  • 3 pie crusts (I used refrigerated)
  • 1 egg, whisked
Instructions
  1. Preheat oven to 350ºF.
  2. Add olive oil, onion, carrots, and potatoes to a saucepan and saute about 3 minutes until the onion is translucent.
  3. Stir in flour.
  4. Pour in the chicken broth and chicken stew/chili mix and simmer for 5 minutes.
  5. Stir in the heavy cream and chicken and remove from heat.
  6. Scoop the loaded pot pie filling into some oven-safe bowls or pie tins. Mine filled two pie tins and two small bowls. Leave some room at the top; do not over-fill.
  7. Place the pie crusts on top of the filling. Tuck it carefully around the filling to remove air bubbles and fold a little over the edges. If you are using smaller sizes, cut the pie crust into strips or circles.
  8. Using a pastry brush, add some of the whisked egg to the tops of the pie crust. When it bakes, this will help give the pie a nice, crisp brown top.
  9. Using a sharp knife, carefully cut a few slits in the tops of the crusts.
  10. Bake the pies for about 45 minutes to an hour (50 minutes was good for mine) until the top is golden brown.
Notes
*If you do not want to bake all of the pies right away, set aside the extra filling and let cool completely then finished the following steps besides baking, cover, and stick it into the freezer for later. When ready, remove from freezer, and bake from frozen about the same amount of time as below or until the crust is slightly browned and the filling is bubbly.

This dish also has 53% Vitamin A, 47% Vitamin C, 9% Calcium, and 14% Iron per serving. On a scale of 0 to 5, it scores a 1.9 fullness factor (but my husband and I feel it left us fuller than that) and a 2.6 nutritional rating with a Glycemic Load of 33. It has moderate levels of all its ingredients.
Nutrition Information
Serving size: about 1.5 cups Calories: 518 Fat: 25g Saturated fat: 10g Trans fat: 0g Carbohydrates: 65g Sugar: 4g Sodium: 347mg Fiber: 7g Protein: 10g Cholesterol: 50mg

Chicken pot pie is one of my favorite comfort foods and this was the perfect way to use up my chicken stew mix and warm up on a cold night.
 

What is your favorite comfort food to warm up with in the chilly winter months? I’d love to hear from you in the comments below.

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Written by Alyssa Darby

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6 Comments

  1. Looks delish- am always looking for simple & good recipes. I am going to try this one!

  2. I love chicken pot pie in the winter, this one looks soo good like it is made at a fancy restaurant. I’d love to try this, I also like shepherd’s pie, chicken and dumplings, chili, meatloaf and mashed potatoes to keep warm!

  3. Looks so delicious! I am going to try this recipe

  4. My husband (the cook in the house) Loves to use left over stew to make a meat pie for the next day.

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