Chicken Pot Pie
11 days ago
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Chicken Pot Pie is the ultimate savory comfort food that always hits the spot. When my kids were growing up they absolutely loved this recipe. They would always ask me to make it, which I never minded because it’s a simple one-pot dish that is easy to clean up. This recipe is a lighter, creamier version than traditional pot pies and is on the healthier side, but still delicious.
Preparing the Ingredients
Start by chopping and slicing the ingredients so they’re ready to be tossed in as you go. Using a 7-5/8" Petite Chef knife, chop the onion, mince the garlic, and slice the celery and carrots.
Using the same knife, chop two tablespoons of Italian parsley.
This recipe calls for poached chicken, which is quite easy to prepare. Place the chicken into a skillet and pour in enough chicken broth or water to cover the meat. Bring to a boil, reduce the heat, cover and let the chicken simmer eight to 10 minutes until the internal temperature of the chicken reaches 165 F. You can also use leftover chicken for this recipe or even a rotisserie chicken, just remove the skin from the chicken.
Making the Chicken Pot Pie
Start by adding olive oil to a saucepan and cook the onion and garlic for two to three minutes, and then add the celery and carrot to cook for an additional five minutes.
For the sauce, melt the butter in a saucepan. Whisk in the flour and mix thoroughly, it will be dry. Gradually add one cup stock to saucepan and cook for two to three minutes until mixture begins to thicken and takes on a golden color. The flour mixture must be cooked at least two to three minutes to lose the uncooked flour taste. Add the remaining ingredients to the sauce and taste, adding additional salt or pepper to your preference.
I recommend spraying the baking dish with nonstick cooking spray. Then, place the mixture in a baking dish and top with pie crust. If you had to shortcut this recipe, use a ready-made pie crust. Personally, I love making mine homemade and you’ll usually get a flakier crust for your pot pie. My mother made the best pie crust.
The pie can be brushed with butter or olive oil to help the crust brown. You can also cut fun shapes out of the pie crust with cookie cutters and place on top of the casserole to make it festive.
Bake the pie at 375 F for approximately 25 minutes or until crust is golden and pie is bubbly. Remove from the oven and cool before serving. We served this with a Basting Spoon.
This Chicken Pot Pie not only makes for a great meal, but also makes amazing leftovers. Enjoy!
Ingredients
- Extra-virgin olive oil
- 1/2 cup chopped onion
- 1 garlic clove, minced
- 1 cup sliced celery
- 1 cup sliced carrot, 1/4-inch pieces
- 2 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1 cup chicken stock, plus additional, as desired
- 3 cups poached or leftover chicken (may substitute turkey)
- 1 cup frozen baby peas
- 2 tablespoons chopped Italian parsley
- Fine sea salt, to taste
- Freshly ground pepper, to taste
- 1 (9-inch) ready-made pie crust or homemade pie crust (enough to cover top of pie)
Directions
- Preheat oven to 375 F.
- Thinly coat a saucepan with olive oil and heat over medium heat. Add onion and garlic and cook 2-3 minutes until it begins to soften. Add celery and carrot and cook 5 minutes to soften. Set aside.
- Melt butter in the saucepan. Whisk in flour and mix well. Mixture will be dry. Gradually add 1 cup stock to saucepan. Cook 2-3 minutes until mixture begins to thicken and takes on a golden color. Add chicken, peas, parsley and additional stock to achieve desired consistency (some like it soupy, some like it thicker). Add the onion, garlic, celery and carrot mixture. Add salt and pepper to taste.
- Place mixture in baking dish and top with piecrust. Bake at 375 F for approximately 25 minutes or until crust is golden and pie is bubbly.
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