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
- 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
- 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.
- Preheat oven to 425 degrees.
- Cover peas and carrots in 4 1/2 cups cold water and let stand.
- 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.
- Cook, stirring often, until mixture is boiling. Boil and stir 1 minute. Remove from heat.
- Stir in chicken. Drain peas and carrots and add to sauce. Pour into pie pans or casserole dish.
- 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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