Easy and Delicious Chicken Pot Pie
It has been quite chilly down here in North Carolina and I have been craving warm, comfort food. I always loved pot pies when I was growing up, you know, the frozen kind that you always had in the freezer? Well, I decided I was going to try making one of my own. When I started researching recipes I found that most, if not all, called for either cream of chicken soup or heavy cream, etc. I knew I wanted to figure out a way to make it a bit on the healthier side yet still satisfy my craving for some true comfort food and I did just that! We were so excited when we tried it and look forward to making it again…maybe even with homemade pie crust sometime! If you have a good recipe for an easy, homemade pie crust please share with me.
PrintChicken Pot Pie
Warm comfort food that has been lightened up just a bit, yet still so satisfying.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
Ingredients
- 2 small chicken breasts, cooked and shredded (I cooked mine in some broth and seasonings in the crock pot all day)
- 1 small onion, chopped
- 2 large celery stalks, chopped
- 3 large carrots, peeled and chopped
- 1 cup frozen peas
- 1/3 cup flour
- 1 TBL olive or canola oil
- 1/4 cup butter
- 2 cups low sodium broth (chicken or vegetable)
- 1/2 cup almond milk (or milk of your choice)
- 1 TBL fresh rosemary, chopped fine
- salt and pepper to taste
- pie crust for a double crust (I used a two-pack of refrigerator crusts from Wegmans)
- 1 egg to use for an egg wash on top of crust
Instructions
Chicken Pot Pie Filling –
- Preheat oven to 375 degrees F. Line a large sheet pan with parchment or foil that you will place in the oven under the pie pan and set aside.
- In a large saute pan, heat oil and butter over medium heat. Add the onion, carrots and celery and saute until softened, about 4-5 minutes. Stir occasionally.
- Sprinkle the flour over the vegetables and stir to make sure all the vegetables are covered, stirring continuously for about a minute.
- Slowly add in the broth and milk. Stir frequently until the mixture starts to thicken. Remove from heat and add in the frozen peas and fresh rosemary. Add in any salt or pepper as needed. Stir until combined.
Assembling the pot pie –
- Lightly grease a cast iron pan (my preference) or pie dish.
- On a lightly floured surface, roll out one of the crusts, making sure it will fit into the bottom of your pan. Place in the pan.
- Place the shredded chicken into the pie shell and then add the rest of the vegetable mixture on top of the chicken.
- On a lightly floured surface, roll out the remaining pie crust and then place it over the pot pie. Carefully pinch a tight seal around the edge. Make a few slits into the top of the pie crust with a knife.
- Combine the egg, 1 tsp water and a pinch of salt in a small bowl and beat with a fork.
- Brush the top of the crust with the egg wash.
- Place the prepared sheet pan in the heated oven and place your pot pie on top of that.
- Bake for 30-35 minutes or until the crust is golden and the filling is bubbling.
- Remove from the oven and let sit for about 10-15 minutes before serving.
Notes
If the filling is too thick for your liking, just add more broth until you get your desired consistency.
You could also use leftover rotisserie chicken for this or baked chicken breasts cut into bite size pieces.
Add other vegetables to your liking, mushrooms, potatoes, etc. I may try some sweet potato in mine next time!
Recipe adapted from afarmgirlskitchen.com
Keywords: comfort food, pot pie, healthier potpie
