Chicken pot pie is a classic comfort food. A creamy chicken and vegetable filling is encased in a flaky pastry crust. It can be made ahead of time and reheated, or frozen and thawed for a quick and easy meal. Serve with a green salad or roasted vegetables for a complete meal.
Ingredients
- 1 lb (450 g) boneless, skinless chicken breasts, cut into 1-inch (2.5 cm) cubes
- 1 large carrot, peeled and diced
- 1 large stalk celery, diced
- 1 small onion, diced
- 1/4 cup (60 ml) all-purpose flour
- 2 cups (500 ml) chicken broth
- 1/2 cup (125 ml) milk
- 1/4 teaspoon (1 ml) dried thyme
- 1/4 teaspoon (1 ml) salt
- 1/4 teaspoon (1 ml) black pepper
- 1 (9-inch/23 cm) pie crust, store-bought or homemade
Method
- Preheat oven to 375°F (190°C).
- In a large saucepan, sauté chicken, carrot, celery and onion in oil over medium heat until chicken is no longer pink and vegetables are tender. Stir in flour and cook for 1 minute.
- Add chicken broth and milk, and bring to a boil. Cook until thickened. Stir in thyme, salt and pepper.
- Pour chicken mixture into pie crust. Bake for 30 minutes, or until crust is golden brown.
Potential changes & improvements
For a richer pot pie, you can substitute the milk for cream. You can also add some frozen peas or corn to the vegetable mixture. To make a vegetarian pot pie, simply omit the chicken and increase the amount of vegetables.
What other food it works well with
Chicken pot pie goes well with a green salad or roasted vegetables.
Common Mistakes
Be sure to cook the chicken and vegetables until they are tender, but not overcooked. Overcooking will result in a dry pot pie. Also, be sure to use a 9-inch (23 cm) pie plate, as a smaller plate will result in a filling that is too thick and a crust that is too thin.
Nutritional Information
Serving Size: 1/6 of recipe (255 g)
Calories: 400
Fat: 21 g
Saturated Fat: 7 g
Cholesterol: 70 mg
Sodium: 600 mg
Carbohydrates: 30 g
Fiber: 1 g
Sugar: 3 g
Protein: 20 g
Allergens
Wheat, milk, eggs