Chicken Pot Pie is one of my all-time favorite Southern Comfort Foods. I just love it! Imagine my surprise when I found a recipe for a quick and easy one in my copy of The Prepper’s Cookbook! (I highly recommend you get yourself a copy by the way!) I’ve never thought of Chicken Pot Pie being something EASY to make. It’s usually one of those things that you have every once in awhile as a treat because it takes ALL DAY to put together! Boiling, skinning, and shredding a chicken, peeling and chopping veggies, making a pie crust… not an easy task to complete when you have an 18 month old! (NOTHING is an easy task when you have an 18 month old lol) But when I saw this recipe, I was so excited! “I can DO this!” I thought. I was skeptical of the canned chicken and veggies, but nevertheless gave it a try, and my husband and I both loved it! Only one problem with this recipe in my book (ok, two): It uses cream of mushroom soup, which I happen to hate with a burning passion, and that the butter required for the pie crust is not shelf-stable.
I decided to make a couple of changes in order to make it healthier and more shelf-stable. By using butter powder instead of traditional butter, I eliminate the need for a refrigerator or freezer! Thrive’s Butter Powder can be stored unopened on a shelf for 25 years in optimal conditions, and much to my disbelief, really does taste like butter when reconstituted! It worked perfectly as a substitute in this pie crust recipe, and would be a great addition to your food storage. Here is my modified version of the recipe:
Shelf-Stable Chicken Pot Pie
- 1 Cup powdered butter plus 2 Tbsp water (Original recipe calls for 1 stick of butter)
- 1.5 Cups flour
- 4-5 Tbsp water
- 1/8 tsp salt
- 1 Cup Thrive Freeze Dried Seasoned Chicken Slices OR 1 Can Chunk Chicken. I usually use my Thrive Chicken, but I was out so I used the canned kind. Still turned out great! 🙂
- 1 can mixed veggies
- 1/3 Cup S.O.S. mix plus 1 Cup water (Soup or Sauce Mix listed below. Original recipe calls for 1 can Cream of Mushroom Soup)
- salt & pepper
Mix powdered butter with approimately 2 Tbsp water until desired butter consistency is achieved.
Next mix your butter with your flour, 4-5 Tbsp water, and 1/8 tsp salt until well mixed.
Shape dough into a ball, wrap in plastic wrap, and refrigerate at least 30 minutes, or until needed.
Preheat oven to 350. Divide pie dough in half. On a floured surface, use floured rolling pin to shape half the dough into a 12 inch round. Transfer it to a 9 inch pie plate, letting the edges hang over.
In separate bowl, mix chicken, veggies, SOS mix plus water, and S&P to taste. Pour mixture into pie shell.
Roll the second half of pie crust into an 11 inch round. Carefully transfer the round onto the pie. Press edges together to seal, and trim off excess dough. Slit pie top to make steam vents. Bake 40-45 minutes or until lightly browned.
The end result is a buttery, flakey pie crust filled with a warm and creamy veggie filling! Perfection!
2 cups powdered non-fat dry milk
3/4 cup cornstarch
1/4 cup instant chicken bouillon (regular or low sodium)
2 Tbsp dried onion flakes
2 tsp Italian seasoning (optional)
Use 1/3 C mix with 1 Cup cold water, whisk until blended then heat on stovetop or microwave when ready to use. This mix is equal to 1 can cream of… soup. Substitute the chicken bouillon for dried, powdered celery to make a cream of celery soup. Powdered mushrooms for cream of mushroom soup, etc. This can be easily customized to your needs!
What About You?
What are your favorite Shelf-Stable recipes?
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