This is a hearty, satisfying recipe that can be created with ingredients purchased for less than $10.
Chicken pot pie is versatile dish that allows you to use up leftovers and those half used bags of frozen vegetables sitting around in your freezer. This is one of those meals that I like to call kitchen sink recipes because you can use just about anything you need to use up and add it in as an ingredient. Everything that is except your kitchen sink! That would not taste too good.
Use celery that is starting to get a bit soft, leftover carrots, baked potatoes, really just about anything you have laying around can be blended into this handy little recipe.
This recipe is fast and easy and can easily be made ahead of time if you know you have a busy week coming up. Total prep time is less than 15 minutes.
Heather’s budget chicken pot pie
$3.00 2 packages pre-made pie crust (each package will contain two crusts)
$0.50 2 TBS butter
$3.00 2 cooked, chopped chicken breasts (or use leftover baked chicken – about 2 cups)
$2.25 Bag of frozen vegetables (or use up half empty bags from your freezer, mix & match is fine)
$.0.75 1 Bouillon cube ( or add can of cream soup)
$0.00 2 cups of water
$0.50 1/2 cup milk (or use small can evaporated milk if you are out)
$0.05 1 tsp salt
$.05 1/2 tsp pepper
$0.05 1/2 tsp thyme (if you are out of thyme add whatever you have to sass it up)
- Preheat oven to 400
- lightly oil to pie pans and place one crust in each
- melt butter in the pan and add in the flour, seasonings and stir it up little darlin.
- melt the bouillon cube in the2 cups warm water inside your measuring cup and stir w fork
- slowly stir in the water, milk, chicken and vegetables
- bring it to a boil and stir constantly for one minute.
- put it in your pie crust lined pans and cover with the rest of the crusts
- bake on cookie sheets for about 45 minutes until crust is golden and yummy looking
You can alter and personalize this recipe in many ways:
Make it vegetarian
Make it vegan
Make it a meat pie by using leftover beef instead.
Make it easier by using canned soup instead of homemade sauce.
When using canned soup adjust the water and milk just enough to give everything a little something to swim in without becoming to soupy. Eyeball it using your own judgment and it will be fine.
Bon Apetit and please feel free to play with ingredient variations to suit your own needs, tastes or according to what you happen to have on hand.
I hope this becomes one of your family favorites.
Please come back and comment and share what you think or how you used this recipe!
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