Chicken pot pie is a favorite dinner in our house! My kids love it because, well, delicious creamy base with flaky, buttery crust. And I love it because I can LOAD it with veggies! I use whole fat dairy products, and don’t usually skimp when a recipe calls for butter. I prefer to add fiber and nutrients to recipes through added vegetables rather than taking out the yummy parts (BUTTER!). However, this can easily be modified to fit your preference. This recipe is so super versatile, and can easily be made vegetarian. Enjoy!
Chicken (or Veggie!) Pot Pie
2-3 Chicken Breasts (just omit for vegetarian)
1 Onion, chopped
2-3 Ribs of Celery, chopped
4 Carrots, chopped
4 T. Butter or 2 T. Olive Oil
2 Garlic cloves, minced
1 tsp. Salt
3 C. Chicken or Vegetable Broth
1/4 C. Heavy Cream (you CAN do half and half, but it won’t taste as creamy and delicious)
1/2 C. Flour (I use whole wheat, but you can use any flour for thickening here)
1/2 tsp. Dried Thyme
1 C. Frozen Peas
Any other veggies you have on hand that you want to throw in, go for it! I often add zucchini or green beans if I have them.
One pie crust (homemade or store bought)
Heat 2 T. butter on medium-high, then cook chicken breasts (sprinkled with salt and pepper) until browned on each side, they don’t need to be cooked through. Remove from pan, set aside and cover with foil. Add the rest of the butter (or a little more oil), and saute onion, celery, carrots, and salt until starting to soften, about 5 minutes. Add garlic and thyme and cook for about 30 seconds. Stir in the flour until it starts to brown on the bottom, then slowly add chicken broth, scraping up flour bits. Add cream and let simmer to thicken, in the meantime, cut up the chicken into cubes. Throw in the chicken, let cook for a minute or two and then add peas. Season with salt and pepper as needed. Pour filling into pie or baking dish (I use a deep pie dish because of the extra bulk from the added vegetables). Cover with pie crust and bake according to SINGLE pie crust directions (generally at 375 for about 30 minutes). You can also use leftover rotisserie chicken and skip the entire first step, just throw chopped cooked chicken in before pouring into the baking dish. That’s it! It takes about 15 minutes to throw together, and 25-35 minutes for baking. To make this even faster, you can use a bag of frozen mixed vegetables. I prefer the taste of the fresh, but have opted for the frozen when I know I’m going to be in a big hurry.
*Please note: if you are adding vegetables with high moisture content such as zucchini, you may need to add a little extra flour to keep it from being too runny.
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