Some people tell you “When life hands you lemons, make lemonade.” Well, I say, ‘When life hands you chicken, make a chicken pot pie.”
I’m a big pot pie fan because it has all of the best components – chicken, gravy, veggies, and pie crust. Seriously – it’s like the perfect quartet of goodness. Pot Pies are the perfect feel-good, pick-me-up meal. This is what makes this recipe one of my favorite go-to comfort foods.
If you’re intimidated about making your own gravy, prepared Chicken Stock is the best way to get it started. Prepared chicken stock, like Swanson’s, has a big chicken flavor with a slight hint of vegetables. What it doesn’t have is the gross taste of processed or fake food. It definitely saves time in the kitchen, which I love.
Reduced sodium chicken stocks usually still have a salty flavor so for this semi-homemade chicken pot pie I chose to not use additional salt.
Chicken Stock tends to be thin so, it keeps the gravy from getting thick and lumpy which is important for my taste. This homemade chicken gravy has a wonderful consistency and the flavor is out of this world.
How to Make Chicken Gravy with Stock or Broth
To make chicken gravy with stock, you’ll melt 2 tablespoons of butter in a saucepan over low heat. Stir in 3 tablespoons of flour and whisk it together until it’s smooth.
Slowly whisk in two cups of chicken stock, black pepper to taste, and a teaspoon or so of garlic powder.
Continue to whisk the mixture while you increase the heat to medium. Bring the mixture to a boil and continue whisking until it begins to thicken up.
That’s it, you’ve made gravy! Now let’s add it to the chicken pot pie.
Can I Freeze Homemade Chicken Gravy?
If you find you have extra gravy and can’t bear to waste it then you can freeze this flour-based gravy! It will keep for up to four months frozen. You can use a lidded container or freezer bag to freeze homemade chicken gravy.
You can also fill an ice tray with gravy for perfect portions when you need them!
What is your all-time favorite comfort food and where does a homemade chicken pot pie rank on your list?
- 4 tbsp butter
- 3 tbsp flour
- 2 cups Chicken Stock
- 1 - 2 tsp black pepper
- 1 tsp garlic powder
- 3 cups cooked chicken cubed or chunked
- 2 cups vegetables diced or chunked
- 2 9 inch pie crusts store-bought or homemade
- 1 egg beaten
Melt butter in a saucepan and stir in flour. Whisk until smooth.
Slowly stir in the broth and seasonings and bring to a boil over medium heat.
Whisk the mixture until it starts to thicken up
Add chicken and vegetables. Cook over medium heat until the vegetables start to soften, about 8 minutes. Preheat the oven to 375 F.
Place 1 pie crust in a pie plate, making sure the sides are covered. Pour in the gravy and chicken mixture. Top with remaining pie crust.
Brush the beaten egg over the top crust and bake for 40 minutes. Serve immediately
Nutrition InformationYield 6 Serving Size 1 slice
Amount Per Serving Calories 575Total Fat 33gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 18gCholesterol 117mgSodium 497mgCarbohydrates 44gFiber 5gSugar 5gProtein 25g
How to Make Keto Chicken Pot Pie
Don’t you just hate when a recipe sounds so good but you realize you can’t even have a taste because it doesn’t fit in with your diet? If you’re following the Keto diet you can make a few adjustments to this homemade chicken pot pie recipe to make it Keto friendly.
It will take a little extra effort, especially with the pie crust, but I believe it will be worth it. So, how do you make a Keto Chicken Pot Pie? First, you need to decide on a crust. The easiest and tastiest way to make a keto pot pie is probably using fathead dough.
How do you Make Fathead Dough?
Fathead Dough is a low-carb, gluten-free, keto-compliant dough used to make bread, pizza crust, crackers, and more. The ingredients are:
- 1 1/2 cups shredded mozzarella cheese
- 2 Tbsp cream cheese
- 1/4 cup almond flour OR 1/3 cup coconut flour
- 1 egg OR 2 if using coconut flour, beaten
To make the dough, preheat the oven to 425 F. Put the cheeses in a microwave-safe bowl and microwave for 1 minute. Carefully stir the cheeses together and return to the microwave for another 30 seconds.
Add the flour and egg(s) to the cheese and mix it all together. Use your hands to knead the mixture until it turns into dough. If it gets too hard to work with you can return it to the microwave for 10ish seconds.
Take half of the dough and roll it out to about 1/4″ thickness. Grease an 8″ pie plate or baking dish with coconut oil and press the dough into the bottom and along the sides.
Use a fork to poke lots of holes around the crust. This is important and will help make sure you have a level crust and not a bubbly mess!
Bake for 7-8 minutes on the middle rack in the oven. Check the crust periodically and pop any bubbles you see and add a few more holes to the crust.
While the bottom crust is in the oven you can start your gravy.
How to Make Keto Gravy
The biggest issue with our homemade gravy is that we use all-purpose flour to thicken it. That’s a no-no with Keto, so we have to come up with a keto-approved thickening agent. Xanthan or guar gum works well as thickeners and you only need a little bit to make a gravy.
For this keto chicken gravy, we’re going to use 2 cups of chicken stock, 2 tablespoons of butter, 1/4 teaspoon of xanthan gum, and a pinch each of garlic powder, salt, and pepper.
In a medium-size saucepan, bring the chicken stock and butter to a boil over medium-high heat. Reduce the heat and allow to simmer for 3 – 5 minutes. Turn off the heat.
Use an immersion blender, or transfer the mixture to a blender and start blending. Sprinkle xanthan gum over the mixture as you’re blending.
Continue to blend until the gravy starts to thicken and fade in color. Remove immersion blender or transfer from the blender back to the saucepan. Turn heat to low and add chicken and preferred vegetables to the gravy. Green beans, celery, and cauliflower are good additions.
Allow the gravy, meat, and vegetables to simmer for 5 – 10 minutes.
Let’s make a Keto Pot Pie!
Now that the bottom crust and gravy are ready it’s time to finish making the keto pot pie.
Pour the gravy, meat, and vegetables into the pie crust, being careful to not let it overflow.
Roll out the other half of the fathead dough and place it on top of the gravy, meat, and vegetables. Poke a few holes around the top so the steam has a way to escape.
Bake for 15 minutes, or until the top crust turns golden brown.