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Servings:

Chicken Pot Pie

A simple pie with humble ingredients, this meal is nourishing and delicious and will fill your belly right up.

Total Time

1hr 5min

4.5

2 Ratings

Author: DeMaCuisine

Servings:

Ingredients

•

2 Tbsp

Olive Oil

•

Carrot , chopped

or Parsnip

•

Small Potatoes , chopped

or Combination of 1- 1/2 Cups Potato, Radish, Turnip or Rutabaga

•

Small Sweet Potato , chopped

or 1 Cup Peeled Acorn or Butternut Squash

•

Small Onion , chopped

or 2 Shallots

•

2 stalks

Celery , chopped

or 1 Fennel Bulb

•

to taste

Salt

•

to taste

Ground Black Pepper

•

1 tsp

Chopped Fresh Rosemary

or Thyme

•

Small Summer Squash , chopped

or 1/2 Cup Cauliflower or Peas

•

1 cup

Shredded Cooked Chicken

•

2 cloves

Garlic , chopped

•

1 1/2 cups

Chicken Stock

or Vegetable Stock or Chicken Pan Drippings

•

2 Tbsp

All-Purpose Flour

or 1 tsp Cornstarch

•

1/2 cup

Cold Water

•

1/2 cup

Milk

•

Pie Crust

•

Egg , beaten

•

to taste

Coarse Sea Salt

Cooking Instructions

Preheat oven to 375 degrees F (190 degrees C).

Heat oven proof skillet. Add Olive Oil (2 Tbsp) . When oil is hot, add Carrot (1) , Potatoes (2) , Sweet Potato (1) , Onion (1) , Celery (2 stalks) , Salt (to taste) , Ground Black Pepper (to taste) , and Fresh Rosemary (1 tsp) .

Cook covered, over medium-low heat, stirring occasionally, for 10 minutes.

Add Summer Squash (1) and Chicken (1 cup) and cook for about 3-5 minutes more, or until vegetables are tender.

Add Garlic (2 cloves) and cook for 1 minute more.

Whisk Chicken Stock (1 1/2 cups) or pan drippings with All-Purpose Flour (2 Tbsp) and Water (1/2 cup) .

Add to the skillet, turn the heat to high, and bring it to a boil. Let it thicken for about 2-3 minutes.

Whisk in the Milk (1/2 cup) , turn heat to medium-low, and cook for 1-2 minutes, or until steam rises, but do not boil. Remove from heat, taste and adjust seasoning if needed. Set on a baking sheet.

Roll out Pie Crust (1) .

10.

Top the filling with the crust. Be careful, the skillet is hot! Make a few air vents with a sharp knife.

11.

Brush with the Egg (1) and sprinkle with Coarse Sea Salt (to taste) . Bake for 22-30 minutes, or until crust is browned and flaky.

12.

Let cool for a bit, then serve warm.

Nutrition Per Serving

CALORIES

553

FAT

28.3 g

PROTEIN

15.1 g

CARBS

60.6 g