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Chicken Pot Pie

19 INGREDIENTS • 12 STEPS • 1HR 5MINS

Chicken Pot Pie

Recipe
4.5
2 ratings
A simple pie with humble ingredients, this meal is nourishing and delicious and will fill your belly right up.
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De Ma Cuisine
Hi I'm Rachel. I love to cook and eat. I find joy in empowering people to eat well.
http://www.de-ma-cuisine.com
A simple pie with humble ingredients, this meal is nourishing and delicious and will fill your belly right up.
1HR 5MINS
Total Time
$3.04
Cost Per Serving
Ingredients
Servings
4
us / metric
Olive Oil
2 Tbsp
Carrot
1
Carrot, chopped
or Parsnip
Potato
2
Small Potatoes, chopped
or Combination of 1- 1/2 Cups Potato, Radish, Turnip or Rutabaga
Sweet Potato
1
Small Sweet Potato, chopped
or 1 Cup Peeled Acorn or Butternut Squash
Onion
1
Small Onion, chopped
or 2 Shallots
Celery
2 stalks
Celery, chopped
or 1 Fennel Bulb
Salt
to taste
Fresh Rosemary
1 tsp
Chopped Fresh Rosemary
or Thyme
Summer Squash
1
Small Summer Squash, chopped
or 1/2 Cup Cauliflower or Peas
Chicken
1 cup
Cooked Shredded Chicken
Garlic
2 cloves
Garlic, chopped
Chicken Stock
1 1/2 cups
Chicken Stock
or Vegetable Stock or Chicken Pan Drippings
All-Purpose Flour
2 Tbsp
All-Purpose Flour
or 1 tsp Cornstarch
Water
1/2 cup
Cold Water
Milk
1/2 cup
Pie Crust
1
Pie Crust
Egg
1
Egg, beaten
Nutrition Per Serving
VIEW ALL
Calories
199
Fat
13.8 g
Protein
10.5 g
Carbs
7.9 g
Love This Recipe?
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Chicken Pot Pie
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De Ma Cuisine
Hi I'm Rachel. I love to cook and eat. I find joy in empowering people to eat well.
http://www.de-ma-cuisine.com
Cooking InstructionsHide images
step 1
Preheat oven to 375 degrees F (190 degrees C).
step 2
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).
step 2 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).
step 3
Cook covered, over medium-low heat, stirring occasionally, for 10 minutes.
step 4
Add Summer Squash (1) and Chicken (1 cup) and cook for about 3-5 minutes more, or until vegetables are tender.
step 4 Add Summer Squash (1) and Chicken (1 cup) and cook for about 3-5 minutes more, or until vegetables are tender.
step 5
Add Garlic (2 cloves) and cook for 1 minute more.
step 6
Whisk Chicken Stock (1 1/2 cups) or pan drippings with All-Purpose Flour (2 Tbsp) and Water (1/2 cup).
step 6 Whisk Chicken Stock (1 1/2 cups) or pan drippings with All-Purpose Flour (2 Tbsp) and Water (1/2 cup).
step 7
Add to the skillet, turn the heat to high, and bring it to a boil. Let it thicken for about 2-3 minutes.
step 7 Add to the skillet, turn the heat to high, and bring it to a boil. Let it thicken for about 2-3 minutes.
step 8
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.
step 8 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.
step 9
Roll out Pie Crust (1).
step 9 Roll out Pie Crust (1).
step 10
Top the filling with the crust. Be careful, the skillet is hot! Make a few air vents with a sharp knife.
step 10 Top the filling with the crust. Be careful, the skillet is hot! Make a few air vents with a sharp knife.
step 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.
step 12
Let cool for a bit, then serve warm.
step 12 Let cool for a bit, then serve warm.
Tags
American
Comfort Food
Lunch
Chicken
Shellfish-Free
Dinner
Fall
Potatoes
Spring
Summer
Vegetables
Winter
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