I still like pot pies, but I prefer making mine from scratch. It is healthier without all the sodium of the convenient, store-bought one serving pot pie. I forgo the crust to prevent fights because family dinner time is supposed to be a good thing, a time for bonding. Instead of crusts, I whip up a batch or two or three of homemade biscuits. While those are baking I make the pot pie filling.
Okay, I did say healthier but I must admit the batch I made this week might have had less sodium than a store bought version, but oh, the yummy fat was there. Shame I know, but it was really good. I used butter (unsalted and homemade) and cream in place of evaporated milk. It was what I had on hand. Darn!
I like making this recipe when I have leftover turkey or chicken. It was turkey this time. So I fudged a bit, it's Turkey Pot Pie that's cooking. A bag of frozen mixed veggies is easy to add. The hardest part of the recipe is cutting up the celery and onions.
What is so nice is that this recipe is freezer friendly. You can whip up a double batch and freeze half for a later time. You can freeze the biscuits too but I always run out of biscuits before I can ever do that.
Below is the recipe ... take note that this is a versatile recipe. You can make it healthier by using skim evaporated milk. I have and it still tastes yummy. The only difference is being able to fit in your jeans in the morning. There are other ways to make it healthier like using fat free chicken broth. You can adjust the vegetables by using what you have on hand or fresh even. I find using frozen mixed veggies saves prep time. The picky eaters just pick out which ones they don't like. There is no pleasing everyone in this house unless it is meatloaf for dinner.