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Chicken Pot Pie

By February 13, 2020February 13th, 2023No Comments

Before we started Operation Less Meat in my house, weโ€™d have this pot pie for dinner all. the. time. It was one of the first things I made in my very first NYC apartment decades ago, and I basically just never stopped. I keep trying to make it moreย vegetable forward, as they say, but I just havenโ€™t landed on something yet that I really love as much as my old standby. So here you go, pot pie in all its original chicken-y glory. (Note: this only calls for one 9-inch crust to cover the filling; I find itโ€™s rich enough to skip the bottom crust.)

1 cup chicken brothย 
1 large potato (red Yukon Gold potato), peeled and diced (the photo above shows sweet potatoes, but I donโ€™t really use them in this anymore)
1 medium carrot, peeled and choppedย 
1โ„2 medium onion, chopped
Leaves from 2 sprigs fresh thymeย 
Salt and pepper to tasteย 
1โ„2 cup milk (any kind)ย 
2 tablespoons all-purpose flourย 
2 cups cooked chicken, shredded with two forks
1/3 cup frozen peas
1 store-bought 9-inch pie crustย 
1 egg, lightly beatenย 

Preheat the oven to 425ยฐF.ย In a medium saucepan, bring the broth to a boil. Add the potato, carrot, onion, thyme, and salt and pepper. Simmer for 15 minutes, or until the vegetables are soft.ย 

While the vegetables are simmering, in a measuring cup or small bowl, whisk together the milk and flour.ย Once veggies are soft, slowly add the flourโ€“milk mixture, stirring until the filling has thickened. Remove the pan from the heat and stir in the chicken and peas.

Add the pot pie filling to a 9-inch pie plate. Cover with the pie crust and cut a few slits on the top to allow the steam to escape while baking. Using a pastry brush, paint with the egg wash, which will result in a nice golden sheen.ย 

Bake the pie for 25 to 30 minutes, until filling looks bubbly inside.ย 

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