Homemade Campbell Oven Sauces Chicken Pot Pie Recipe: A Healthier, Homemade Delight

Category: Casserole/Savory Pie

Introduction

Campbell's Chicken Pot Pie has been a comforting favorite for many, offering a convenient, delicious meal. However, making it at home allows for a healthier, customizable version that retains the original's creamy, savory flavor. This recipe uses wholesome ingredients, reducing sodium and added preservatives, making it a nutritious alternative without sacrificing taste.

Why Make It at Home?

Creating your own Chicken Pot Pie sauce and filling from scratch offers several benefits:

• Healthier Ingredients: Use fresh vegetables, lean proteins, and whole grains for better nutrition.
• Customization: Adjust spices, vegetables, and protein to suit your preferences.
• Cost-Effective: Often cheaper than store-bought, especially when using pantry staples.
• Quality Control: Avoid preservatives and excessive sodium found in commercial products.

Personal Anecdote

As a child, I cherished Campbell's Chicken Pot Pie for its comforting warmth. Years later, seeking a healthier version, I experimented with homemade ingredients, discovering that fresh herbs and whole wheat flour could enhance the recipe while maintaining its beloved taste. This journey led me to create a version that's both nourishing and flavorful.

Recipe Details

• **Prep Time:20 minutes
• **Cook Time:35 minutes
• **Total Time:55 minutes
• **Yield:4-6 servings

Ingredients

Sauce:

• 2 tablespoons (30g) unsalted butter (or olive oil for a healthier option)
• 2 tablespoons (30g) all-purpose flour (whole wheat for a healthier twist)
• 1 cup (240ml) low-sodium chicken broth
• 1/2 cup (120ml) milk (dairy or plant-based)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried thyme
• 1/4 teaspoon garlic powder

Filling:

• 1 pound (450g) boneless, skinless chicken breast or thighs, cooked and diced
• 1 cup (120g) frozen mixed vegetables (peas, carrots, corn)
• 1/2 cup (60g) diced onion (optional)
• 2 cloves garlic, minced (optional)

Crust:

• 1 sheet (320g) frozen puff pastry, thawed
• 1 tablespoon (15g) olive oil or egg wash for brushing

Instructions

• Preheat Oven: Preheat to 375°F (190°C).
• Make Sauce: In a medium saucepan, melt butter over medium heat. Add flour, whisking to form a roux, cook for 1-2 minutes. Gradually pour in broth and milk, whisking continuously to prevent lumps. Bring to a simmer, cook until thickened, about 5 minutes. Season with salt, pepper, thyme, and garlic powder.
• Prepare Filling: In a large skillet, sauté onion and garlic until softened. Add cooked chicken, frozen vegetables, and sauce. Stir to combine.
• Assemble Pie: Pour filling into a 9x13 inch baking dish. Roll out puff pastry to fit dish, place over filling. Crimp edges, cut slits for ventilation. Brush pastry with olive oil or egg wash.
• Bake: Bake for 25-30 minutes, until crust is golden and filling bubbles.

Variations

• Spicy: Add cayenne pepper or red pepper flakes.
• Vegan: Replace chicken with tofu, use plant-based milk, and skip butter.
• Gluten-Free: Use gluten-free flour and check pastry for gluten-free options.

Pro Tips

• Blind Baking: Pre-bake crust for 5 minutes to prevent sogginess.
• Fresh Herbs: Add parsley or thyme for fresh flavor.
• Crust Alternatives: Use mashed potatoes or biscuit dough as topping.

Nutritional Comparison

FAQ

• Storage: Filling keeps 3 days in fridge, 2 months frozen. Crust best fresh.
• Scaling: Double ingredients for larger batches.
• Reheating: Reheat at 350°F (175°C) until warmed through.

Serving Suggestions

• Serve with a green salad or roasted vegetables for a balanced meal.
• Offer crust on the side for those who prefer less pastry.

Conclusion

This homemade Chicken Pot Pie offers a healthier, customizable alternative to store-bought versions, with fresh ingredients and reduced sodium. Enjoy the comforting taste with the satisfaction of a nutritious meal. Share your creations and enjoy the delight of a homemade classic!