Chicken Pot Pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: FILLING:
1 cup chicken stock (unsalted is ok)
1 cup whole milk
1/2 cup all-purpose flour
2 teaspoons olive oil
2 boneless chicken breasts (about 1 pound) cut into 1-inch pieces
1 cup chopped onion
2 carrots, sliced 1/8-inch thick (1 cup)
2 stalks celery, sliced 1/8-inch thick (1 cup)
1 cup frozen peas, thawed on a paper towel
3/4 teaspoon salt (less if using salted stock)
pepper to taste
CRUST:
1 2/3 cups all-purpose flour
1/4 teaspoon salt
1/3 cup vegetable oil
1/3 cup 1% milk
eggwash (one egg yolk + 1 teaspoon water)
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Directions: |
Directions:Preheat oven to 400° F.
FILLING:
In a small bowl, whisk together stock, milk, and flour until smooth. Set aside.
Heat the oil in your biggest pan over med-high heat. Cook and stir onion, carrot, & celery for 2 minutes.
Add chicken. Cook & stir for 2 minutes.
Stir in peas followed by chicken stock mixture, salt & pepper. Cook, uncovered, for 2-3 minutes until thick.
Pour into a 9-inch deep dish pie pan. Set aside, uncovered.
CRUST:
Combine flour and salt in a bowl.
Add oil & milk all at once. Stir with a fork.
Shape into a 5-inch disc and place between 2 sheets of floured wax paper. Roll into a 12-inch circle.
Brush rim of pie pan with eggwash.
Gently remove crust from wax paper by draping it over your arm and place onto pie. Trim away or flute overhanging crust, pressing down edges.
Brush entire crust & edges with eggwash. With a sharp knife, poke about a dozen holes in the top to release steam.
Place on a foil-lined baking sheet. Bake for 25 minutes. Let stand at least 20 minutes before serving. |
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Number Of
Servings: |
Number Of
Servings:3-4 |
Preparation
Time: |
Preparation
Time:Prep: 35 min. + Cook: 25 min. = 1 hour (plus 20 min. cooling) |
Personal
Notes: |
Personal
Notes: This easy, healthy chicken pot pie from scratch only takes one hour start-to-finish. Rich & creamy filling, flaky crust, and no cream or butter anywhere! This is comfort food squared!
COMMENTS:
I added 1/2 tsp of paprika, garlic and onion powder, with a skosh of ground nutmeg.
I added some minced garlic with a tablespoon of butter to the filling.
I added green peas and chopped potatoes.
The easiest, fastest, most fool proof recipe for chicken pot pie I’ve ever made!
The only change I made was to the crust. I just did not want to roll out a crust. I used nine sheets of phyllo dough which can be found in the freezer section at grocers.
Extra seasonings of thyme and some onion/garlic powder make the flavor even better.
We substituted green peas for the onion and tossed in some cubed potato.
I had made chicken, onions and mushrooms two nights before and had leftovers, so I used that for my chicken and followed everything else Jenny. Well, I did omit peas because I can’t stand ‘em, and added corn.
Added Fresh ground nutmeg, ground sage, dried thyme and garlic powder to sauce.
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