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Family-Friendly CHICKEN POT PIE Recipe For Cozy Fall Nights!
In American Recipes

Family-Friendly CHICKEN POT PIE Recipe For Cozy Fall Nights!



Family-Friendly CHICKEN POT PIE Recipe For Cozy Fall Nights!

Happy Monday! COMMENT “CHICKEN” below, and I’ll send you today’s recipe; save this video and the recipe below for future reference.✨

I’m a homeschooling mom, so my days are busy! I try to feed my children healthy and balanced meals throughout the day.

Making mealtime enjoyable and involving your children in preparing and planning the food can foster a positive relationship with nutritious foods. We are here to lay the foundation for our children’s long-term health and well-being. You got this, mama!

Homemade Chicken Pot Pie

INGREDIENTS-

Filling:
2 lbs Boneless, Skinless Chicken (breast or thighs), Cooked and Diced (we use the meat from 1 whole chicken) @costco
4 Tbsp Butter
2 Onions, chopped
4 Garlic Cloves, Minced
4 Carrots, Diced
4 Celery Stalks, Diced
2 Cups Frozen Peas
2 Cups Frozen Corn (optional)
1 Cup Mushrooms, Sliced (optional)
4 Cups Chicken Broth
1 Cup Milk or Heavy Cream @kalonasupernatural_milk_dairy
1 Cup All-purpose Flour
1 tsp Dried Thyme
1 tsp Dried Rosemary
Salt and pepper to taste

For the Homemade Biscuit Topping:
2 1/2 Cups All-purpose Flour
1 tbsp Baking Powder
1 tsp Salt
1/2 Cup Cold Butter, Cubed
1 1/4 Cups Milk

METHOD –

1. Melt the butter in a large pot or Dutch oven over medium heat. Add the onions, carrots, celery, and sauté for 5-7 minutes until softened.

2. Add the garlic and cook for another minute until fragrant.

3. Sprinkle flour over the vegetables and stir for 2-3 minutes to cook the flour. Whisk in the chicken broth gradually, then add the milk or cream, stirring until the sauce thickens (about 5 minutes).

4. Add the cooked chicken, peas, corn, and mushrooms to the sauce—season with thyme, rosemary, salt, and pepper. Stir well, then remove from heat.

5. Preheat oven to 400°F (200°C). Grease a large 9×13-inch baking dish (or two if necessary). Pour the filling into the baking dish, spreading it evenly if using two.

6. Whisk the flour, baking powder, and salt in a large mixing bowl. Add small cold butter cubes into the flour mixture until it resembles coarse crumbs.

7. Pour in the milk and gently mix until a soft dough forms. Keep the dough undermixed. Drop spoonfuls of the biscuit dough evenly over the filling.

8. Place the baking dish on a baking sheet to catch any spills. Bake for 25-30 minutes until the biscuit topping is golden brown and the filling is bubbling.

9. Let the casserole cool for about 5 minutes, then scoop and serve warm. Enjoy!
Peace, Joy, and Blessings! Pamela!

Dad – Larry
Mom -Pamela
Katelin 25
Grace 23
Victoria 21
Juliana 18
Hannah 17
Madelyn 15
Claudia 14
Thomas 12
Alex 10
Sophia 7
Cecilia 4

#shorts #largefamily #homeschooling #momlife #sahm #foodie #healthyfood #whatmykidseatinaday #healthymeals #whatieatinaday #fulldayofeating

20 Comments

  4. @naturalsimpleliving

    Family-Friendly CHICKEN POT PIE Recipe For Cozy Fall Nights!

    Happy Monday! COMMENT “CHICKEN” below, and I'll send you today's recipe; save this video and the recipe below for future reference.✨

    I’m a homeschooling mom, so my days are busy! I try to feed my children healthy and balanced meals throughout the day.

    Making mealtime enjoyable and involving your children in preparing and planning the food can foster a positive relationship with nutritious foods. We are here to lay the foundation for our children’s long-term health and well-being. You got this, mama!

    Homemade Chicken Pot Pie

    INGREDIENTS-

    Filling:
    2 lbs Boneless, Skinless Chicken (breast or thighs), Cooked and Diced (we use the meat from 1 whole chicken) @costco
    4 Tbsp Butter
    2 Onions, chopped
    4 Garlic Cloves, Minced
    4 Carrots, Diced
    4 Celery Stalks, Diced
    2 Cups Frozen Peas
    2 Cups Frozen Corn (optional)
    1 Cup Mushrooms, Sliced (optional)
    4 Cups Chicken Broth
    1 Cup Milk or Heavy Cream @kalonasupernatural_milk_dairy
    1 Cup All-purpose Flour
    1 tsp Dried Thyme
    1 tsp Dried Rosemary
    Salt and pepper to taste

    For the Homemade Biscuit Topping:
    2 1/2 Cups All-purpose Flour
    1 tbsp Baking Powder
    1 tsp Salt
    1/2 Cup Cold Butter, Cubed
    1 1/4 Cups Milk

    METHOD –

    1. Melt the butter in a large pot or Dutch oven over medium heat. Add the onions, carrots, celery, and sauté for 5-7 minutes until softened.

    2. Add the garlic and cook for another minute until fragrant.

    3. Sprinkle flour over the vegetables and stir for 2-3 minutes to cook the flour. Whisk in the chicken broth gradually, then add the milk or cream, stirring until the sauce thickens (about 5 minutes).

    4. Add the cooked chicken, peas, corn, and mushrooms to the sauce—season with thyme, rosemary, salt, and pepper. Stir well, then remove from heat.

    5. Preheat oven to 400°F (200°C). Grease a large 9×13-inch baking dish (or two if necessary). Pour the filling into the baking dish, spreading it evenly if using two.

    6. Whisk the flour, baking powder, and salt in a large mixing bowl. Add small cold butter cubes into the flour mixture until it resembles coarse crumbs.

    7. Pour in the milk and gently mix until a soft dough forms. Keep the dough undermixed. Drop spoonfuls of the biscuit dough evenly over the filling.

    8. Place the baking dish on a baking sheet to catch any spills. Bake for 25-30 minutes until the biscuit topping is golden brown and the filling is bubbling.

    9. Let the casserole cool for about 5 minutes, then scoop and serve warm. Enjoy!
    Peace, Joy, and Blessings! Pamela!

    Dad – Larry
    Mom -Pamela
    Katelin 25
    Grace 23
    Victoria 21
    Juliana 18
    Hannah 17
    Madelyn 15
    Claudia 14
    Thomas 12
    Alex 10
    Sophia 7
    Cecilia 4

  12. @marinamayo7994

    Thank you so much! I'm so excited to make this for my daughters, son in law and grandchildren. I think they'll love it! 😊

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