Chicken Pot Pie ($10 Family Dinner)
If you haven’t ever tried chicken pot pie with a homemade cream cheese crust, you are absolutely missing out! This crust takes regular ol’ comfort food up a whole notch!
Ingredients
- 2 cups flour Aldi – $1.99 for 5 lbs — $0.20
- 1 8- ounce package cream cheese Aldi — $1.45
- 1/4 teaspoon salt
- 2/3 cup butter Aldi — $0.85 per stick — $1.55
- 2 cloves garlic peeled and minced (Aldi — $1.75 for 3-ct pkg) — $0.12
- Salt, garlic powder, and pepper to taste
- 3 cubes chicken bouillon Aldi — $1.79 for 25 cubes — $0.21
- 2/3 cup milk Aldi — $0.19 per cup — $0.13
- 1 1/2 cups warm water
- 2 cups chopped cooked chicken Aldi — $2.49/lb — $2
- 1 10- ounce package frozen mixed vegetables Aldi — $0.89
- Fruit I used strawberries, 1 apple and 3 oranges, all from Aldi — $2
Instructions
- Preheat the oven to 425 degrees.
- Add 1 2/3 cups flour, 1/3 cup of cold butter, 8 ounces of cold cream cheese, and 1/4 teaspoon salt to a mixing bowl. Using a pastry cutter or fork, blend until the consistency is coarse crumbs (alternatively, you can do this step in a food processor).
- Using your hands, press the dough together until it sticks into a ball.
- Divide the dough into two pieces, with one slightly bigger than the other. Roll the bigger piece into the bottom crust and place in a 9″ pie plate. Trim off any extra dough with scissors.
- Wrap the remaining dough in cling wrap and stick both the bottom crust and the second piece of wrapped dough into the refrigerator while you make the pot pie filling.
- In a sauce pan, fry together 1/3 cup butter, 2 minced garlic cloves, and 3 chicken bouillon cubes until garlic is tender. Whisk in 1/3 cup flour. Add 1 1/2 cups warm water and 2/3 cups milk, and whisk until thick and smooth.
- Stir in cooked chicken and the bag of frozen mixed veggies. Add salt, pepper and garlic powder to taste.
- Take the pie crust out of the refrigerator and pour the hot filling into the bottom crust. Roll out the top crust and lay it on top of the filling. Seal the edges of the crust together and cut several slits in the crust.
- Bake for 30-40 minutes.
- While the pot pie is cooking, make the fruit salad.
- Let the Chicken Pot Pie sit for a few minutes before serving it so the filling will thicken up better than if you cut into it immediately.
Notes
To save on time, I use a bag of frozen vegetables and skip adding any extra veggies that require chopping and/or peeling. However, feel free to chop away and add in whatever extra veggies your heart desires when you are frying the minced garlic in the butter (this could be onion, potato, etc).
I served this chicken pot pie with a simple fruit salad, but there are so many other possibilities. One of Crystal's easy salad ideas would be another great side option!
Nutrition
Calories: 657kcal | Carbohydrates: 60g | Protein: 21g | Fat: 38g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 497mg | Potassium: 552mg | Fiber: 5g | Sugar: 16g | Vitamin A: 4258IU | Vitamin C: 9mg | Calcium: 112mg | Iron: 3mg
Find it online: https://moneysavingmom.com/easy-chicken-pot-pie-recipe-10-family-dinner-idea/