Chicken Pot Pie

A Betty Crocker version of this recipe was the first “real” food I learned to cook, and it’s still a family favorite. (Heck, I even forked out the cash for freeze-dried peas! No mooshy green peas in my pot pie!) Anyway, I keep about 25 pounds of butter in my freezer and planned to use part of it for chicken pot pie filling. But now that I’ve made the bean “discovery,” I can save my butter for places I won’t be trying beans — like spread on my toast at breakfast! –Mellyn

Yield: 12

  • 4 Pie Crusts, use your favorite recipe, buy them from the store OR serve the filling over Bean?! Biscuits instead
  • 3 cups freeze-dried peas or 3 cups frozen (see note below)
  • ½ cup dehydrated carrots or 3/4 cup fresh, cooked (see note below)
  • 4 ½ cups cold water
  • 3 Tbsp white bean flour*
  • ¾ cup wheat flour
  • ¼ cup dry milk powder **
  • 1 Tbsp onion powder
  • ½ tsp salt
  • ¼ tsp pepper
  • 5 tsp chicken bouillon granules
  • 5 ½ cups water
  • 2 13-ounce cans chicken, drained
  1. This recipe makes enough filling for two 9” pies or a 9×13 casserole. Prepare the bottom crust in the pan(s) of your choice, reserving about half your dough for a top crust.
  2.  Preheat oven to 425 degrees.
  3. Cover peas and carrots in 4 1/2 cups cold water and let stand.
  4. Meanwhile, put bean powder, flour, milk powder, onion powder, salt, pepper and bouillon in a large saucepan. Add 5 1/2 cups water and whisk until smooth.
  5. Cook, stirring often, until mixture is boiling. Boil and stir 1 minute. Remove from heat.
  6. Stir in chicken. Drain peas and carrots and add to sauce. Pour into pie pans or casserole dish.
  7. Top with remaining crust. Bake 35-45 minutes or until crust is golden brown.

*In place of navy bean flour and 3/4 cup of water, you can also use 3/4 cup navy beans, ground in your blender with liquid OR use the original butter…3/4 cup.

**If you’d prefer to use milk instead of milk powder, omit the milk powder and 1 ¼ cups of water. Replace with 1 ¼ cups milk.

 Note: I don’t use freeze-dried peas and dehydrated carrots every time I make this. I’ve used them enough to learn how to use them and now I only use them if they’re close to expiring.

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3 thoughts on “Chicken Pot Pie

  1. I am fascinated by this bean flour idea! I would really like more information about rules for substituting bean flour for fats like you did in your biscuits, eggs, and how do you use it in place of creamed can soup? I am always looking for substitutions like that! Right now it is more for health and money than for storage since we are starving students still (my husband is working on his PhD and we have two kids) and the other fat substitutions cost so much I can’t bring myself to justify it (sugar free fruit puree costs way more than shorting!) …but I have beans! And I can buy beans and I actually do store beans because they fit under the beds and the couch!
    Are there some basic rules that can be applied to recipes in general?

    Thank you for your help. And I promise your blog is helping me plan for food storage too! –once we get to a time when that is realistic.

    • Hi Miriam!
      Since you asked some great questions that a lot of folks have been asking, I answered your questions under the heading “Tips and Tidbits” (that’s on the homepage right under the blog title). I figured this way the info will be easy to find later without having to dig through recipes or old posts! If you have additional questions, feel free to post them in the comments section on that page, and I’ll be glad to share what I’m learning! Also, please let us know about your “experiments” as well! We’d love to hear how it’s working and how you’re using bean flour! I also just finished a post on homemade cream of chicken soup that uses bean flour instead of butter or oil! It’ll be up tomorrow morning!
      Mellyn :)