Chicken Pot Pie

Recipe

19 INGREDIENTS • 12 STEPS • 1HR 5MINS

Chicken Pot Pie

4.5

2 ratings

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

Chicken Pot Pie

Save

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

2 Tbsp

1

Carrot, chopped

or Parsnip

2

Small Potatoes, chopped

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

1

Small Sweet Potato, chopped

or 1 Cup Peeled Acorn or Butternut Squash

1

Small Onion, chopped

or 2 Shallots

2 stalks

Celery, chopped

or 1 Fennel Bulb

to taste

to taste

Ground Black Pepper

1 tsp

Chopped Fresh Rosemary

or Thyme

1

Small Summer Squash, chopped

or 1/2 Cup Cauliflower or Peas

1 cup

Cooked Shredded 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

1

Pie Crust

1

Egg, beaten

to taste

Coarse Sea Salt

Nutrition Per Serving

VIEW ALL

Calories

199

Fat

13.8 g

Protein

10.5 g

Carbs

7.9 g

Chicken Pot Pie

Save

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.

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