Pot Pie is a comfort food that is truly hard to resist. Play with the herbs and spices to vary the taste for a soul satisfying one pot meal on a chilly evening. If you like your pot pie creamier, add a bit more liquid — chicken stock, wine or milk.
Recipe source:
Cooking With Friends Kitchen
Ingredients
2 tablespoons olive oil
4 cloves minced garlic
2 boneless and skinless chicken breasts cut into cubes*
1 ½ teaspoons kosher salt
2 teaspoons garlic powder
1 tablespoon dried minced onion
½ teaspoon dried thyme
1 large onion, chopped finely
2 stalks celery, diced (1/2 cup)
2 carrots, diced and pre-cooked (1 ¼ cups)
3 tablespoons flour
1 small potato, cooked and diced (3/4 cup)
½ cup frozen petit peas
2 cups chicken broth
1/2 cup 2% milk (also optional depending on how creamy you like it)
1/8 cup white wine (optional — if so, you may need to lessen the chicken broth)
1 package homemade or prepared pie dough
Directions
In a large skillet, heat the olive oil. Saute the garlic and onions together for a few minutes. Season with kosher salt. Add the raw chicken and season with a teaspoon of kosher salt, garlic powder, minced onion and thyme. (At this point, you can improvise if you like and flavor the chicken with fresh herbs or spices.) Cook the chicken on a medium high heat for about 5 minutes. Add the celery and cooked carrots. Sprinkle in the flour and stir until pasty. Add the chicken broth and milk slowly, stirring the mixture constantly so that no lumps form. Add the wine, diced potatoes (if using) and petit peas. Simmer for a few more minutes. Continue to add a bit more liquid until your desired consistency is reached.
If making one pot pie, lay pie dough on the bottom of a 9 inch pie plate. Pierce the dough with a fork and pre-bake until golden in an oven pre-heated to 450 degrees, for about 14 minutes. Spoon the filling into the pie pan and cover with a second sheet of pie crust, making sure to press the edges into the pie dish. Pierce the dough in several places with a fork or knife to make air holes. You can either freeze the pot pie or bake it. If freezing, place uncovered in the freezer for about an hour and then wrap well in aluminum foil and plastic wrap, making sure that no air can reach the food. If baking, bake in the oven at 350 degrees for approximately 30 minutes until golden. If making mini pot pies, cut the dough to fit the bottom of a muffin tin or pot pie tin and spoon in the filling.
*You can also use leftover chicken from Roast Chicken or chicken soup.
See our Easy “From Scratch” Pie Dough recipe!
Serves
Makes 1 large pie or 6 mini pot pies