Sharon’s Creamy Chicken Pot Pie

by Sharon on January 20, 2011

Filling Ingredients:

1 (6 oz.) package of Perdue Short Cuts Chicken – $2.00 (on sale)
1 (5 lb.) bag of potatoes –  $1.50 (on sale)
1/2 pound of carrots – .34 cents

Peel and cut potatoes and carrots. Put in a large pan and cover with water. Bring this to a boil and then cook for 20 – 25 minutes or until tender. Do not drain yet.

Cut up the chicken in smaller pieces.  Put aside.

Take a soup ladle and scoop out some potatoes,carrots and broth. Put this in a blender. Continue until you have around 2 cups in the blender.  Be sparing with the broth. We are going to blend this up to make a cream sauce so we want it a little thick. If you have trouble blending it, add a little more water. If, after you blend it, it is too watery, add more potatoes and carrots. You want a cream consistency. Once that is ready, leave it in the blender.

Drain the rest of the potatoes and carrots. Return them to the pan.  Then pour the cream sauce over this. Add the chicken. Stir this all together. Set aside. (Your filling is ready.)

Biscuit Crust Ingredients:

(Preheat the oven to 450 degrees.)

3 and 1/2 cups white flour  .45 cents
2 teaspoons baking powder  .08 cents
3/4 teaspoon salt  .03 cents

Stir the above ingredients together.

2/3 cups shortening  .16 cents

Use a pastry cutter, or fork to cut shortening into the flour mixture. Continue to cut into it, until it resembles coarse crumbs.

1 and 1/2 cups milk  .27 cents

Stir in the milk. Put a little flour on the counter and flour your hands. Lightly knead the biscuit dough, until well mixed.

Cut the dough in half.

Roll out the first half, so it is large enough to cover a pie pan.  Lightly oil (or grease) the pan. Then cover this with the biscuit dough. Carefully shape it into place. Cut off excess dough that goes too far over the edge. Put fork holes in the bottom of the dough.

Bake this for around 6 minutes or until lightly browned, but not entirely cooked.  Pour in the creamy filling.

Take the other half of the biscuit dough and carefully cover the filling with it. Pinch edges to attach (and seal) them to the bottom edges of the 1st dough. Put fork holes in the top of the crust or slice open a few times with a knife.

Bake this for around 10 – 15 minutes, or until top crust is browned.

Slice open and serve.

Total cost - $4.83.

Making this from scratch with fresh potatoes and carrots is the best and most frugal way to go with chicken pot pie.  What other veggies do you like to mix into your pot pie?!

{ 12 comments… read them below or add one }

Darcy January 20, 2011 at 8:28 pm

I think it would be delicious to add some seasoning while boiling the vegetables like Onion Powder and Garlic Powder and a little S & P too, and although I am not a big onion fan – I do love the flavor, so I do add onions to dishes, but I always find a way to strain them out after cooking or if pureeing or food processoring something – I toss them in too. I do this with most tomato dishes too. So all the flavors are there put no crunchy or textural pieces in to mess things up :) LOL. So I guess I am saying onions would be great in with the potatoes a boiling :) AND BTW do the carrots, I assume, go in with the potatoes? As it just mentions in the directions to peel and add potatoes to the pot but no mention of the carrots. Thanks.

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monique January 20, 2011 at 8:43 pm

Are you cooking the carrots with the potatoes? I don’t see it in the instructions about boiling the potatoes, but the next sentence says “Take a soup ladle and scoop out some potatoes,carrots and broth” as if the carrots are cooking as well.

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Mrs. White January 20, 2011 at 8:57 pm

Yes, I am so sorry! Thank you for pointing that out. Peel and cut the potatoes and carrots at the same time. They cook all together.

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Tricia January 20, 2011 at 10:17 pm

This is some serious comfort food. Ah, homemade! I have just recently started making my own pie crusts – mixing them up in the pan I am baking in. Thank you Mrs White :)

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Alea January 21, 2011 at 12:07 am

YUM! Using fresh veggies is more frugal and tastier. I like adding peas to my pot pies.

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M January 21, 2011 at 10:10 am

I always make the Bisquick recipe chicken pot pie with frozen mixed veggies.

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Shannon January 22, 2011 at 9:12 am

This recipe uses the whole 5lb bag of potatoes?

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leu2500 January 23, 2011 at 12:16 pm

I’m sorry; this is basically mashed potatoes in crust. It may be cheap but I question if it is nutritious.

My biggest problem is she paid $2 (!) for a mere 6 ounces of protein. This shows the premium paid on prepared food. She could have bought a whole chicken at myy Publix for $5. Stewed it & used half of the meat in the pie, more than doubling the protein for only 50 cents extra. The rest of the meat would be avilable for another meal, AND she’d have broth for free.

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Dusty January 23, 2011 at 3:32 pm

I buy the family packs of chicken breasts then put each breast in a freezer baggy. Even if the chicken is priced $2.33 per pound, 6oz would equal $.83.

With that said, here’s my version.
Crust as explained above ( $.99) except add 1/2 teaspoon of poultry seasoning.

Filling:
2 teaspoons oil ($.26 for olive oil)
1 breast, cut into cubes ($.83)
1 onion (I haven’t priced onions lately but they are usually around $.50)
1 teaspoon of minced garlic ( you can buy this in 32 oz jar in the produce section for about $5. There are about 181 teaspoons in this. It ends up being about $.02 per serving.)
1 bag of frozen mixed veggies (this usually runs around 1 – 2 dollars depending on location and brand, let’s just call this $1.50)
2 teaspoons flour ( my math using their flour pricing says it adds up to about $.13 per cup which equals a tenths of a penny so any mathematics out there may be able to fix my equation… I will say $.13)
1/2 teaspoon chopped fresh sage
1/2 teaspoon chopped fresh thyme (I don’t even know how much I paid for these since I buy spices as I run out which takes me months… Let’s just call it a $1.oo including the poultry seasoning in the crust)
1 teaspoon of better than bouillon chicken flavor (I paid $3.50 for this which makes it about $.10 per serving) or regular bouillon cube dissolved in 1 cup water
Here’s how:

Make dough as it states above, press 1/2 in bottom of pie pan and bake for 6 minutes.
Brown chicken cubes in a skillet on medium high . Then add, garlic and onion stir so not to burn either for two to three minutes. Remove chicken, garlic, onion into a bowl. Heat the frozen veggies in the same skillet for 5-6 minutes.
Toss flour, thyme and sage together. Toss flour mix with chicken, garlic and onion. Return chicken mix to pan with veggies.
Add bouillon & water, bring to a boil for 5 to 8 mins.
Pour mix in the pie shell, cover with top crust, cut slits, bake 10 – 15 minutes.

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Dusty January 23, 2011 at 3:34 pm

BTW my version cost $5.34

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Karen January 27, 2011 at 3:27 pm

I’m all for home-made, but to cut down on time, (and to not have to store so many potatoes), this is what I use:

1 Can Campbells Cream of Potato Soup
2 chicken breasts fully cooked and cut into squares
Shredded cheddar-jack cheese (just sprinkle on top)
Bisquick Pancake Mix (1 egg & milk needed)
2-3 Strips of Bacon cooked

Really easy, cook the chicken and cut it into pieces. Cook the bacon fully through. Pour the contents of the soup into a pie pan, add 1/2 can full of milk and stir. Pour in the chiken and stir again. Sprinkle the cheese and bacon on top.

Prepare the pancake mix with milk and 1 egg, pour on top and put in oven. I usually bake it at around 375 until the pancake top is golden.

Not sure how much the total ingredients add up to, but it takes about 15 min to prepare and about 15 minutes to cook. And there’s no peeling or chopping!

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Terri August 23, 2011 at 7:59 am

I am all for simplifying, but I try to make everything from scratch, because you never know what is put into box mixes-mostly chemical ingredients that are not good for you, so I would keep the crust recipe, but I would substitute all natural chicken-for about $6 I get a package of about 12 all natural chicken thighs(white meat dries out too easy, and if it’s all natural, it’s better than a chicken breast that has been fed steroids). I would also substitute the potatoes and carrots for a bag of mixed veggies-Birdseye makes a 5lb bag of fresh frozen veggies called Normandy Blend-that has broccoli, cauliflower, carrots, yellow squash and zucchini. I would boil the chicken to make my own broth seasoned with Mrs. Dash(table blend). I could use half the chicken and save the rest for a second meal, or I could make an extra large pot pie and we could have lots of leftovers! Waste nothing!! I think I’ll make this tonight!

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