How many times are you inspired to make a recipe because you flip through a cooking magazine or see the cover of one while waiting to check out at the grocery store. I decided to make this family-style chicken pot pie for just such a reason. I must have eaten hundreds chicken pot pies in my lifetime, especially as a teenager. I wanted to make a healthier homemade version. I am using a store-bought crust for convenience, but someday I’ll make this completely from scratch.
Chicken Pot Pie—Family Style
2 single chicken breasts
2 small russet potatoes
3 1/3 cup chicken broth, divided
1 small onion, diced
3 stalks of celery, diced
2 tablespoons of butter
6 tablespoons of flour
1 1/2 cups of whole milk
1 1/2 cups frozen mixed veggies (peas, carrots, & corn)
1 teaspoon dried thyme
1 ready made pie crust (preferably organic, or all natural with no hydrogenated oils)
salt and pepper
1. Preheat oven to 425 degrees and bake potatoes directly on the oven rack for about 45 minutes or until tender. Follow package instructions for bringing ready made pie dough to room temperature.
2. While potatoes are cooking, poach chicken breasts in 1/3 cup chicken broth in a covered pan on medium-low for 25 minutes, flipping after 12 minutes. Once the internal temperature is 160 or there is no pink when cutting into the thickest part, cool for 15 minutes. Using two forks shred the chicken.
3. Cool potatoes for 15 minutes, then peel and break into small pieces.
4. Melt 2 tablespoons of butter in a sauce pot. Add onion, celery and thyme and cook until soft, about 7 minutes. Tip: dice the onions and celery while the potatoes are cooking, the chicken is poaching, and the pie shell is coming to room temperature.
5. Sprinkle in the 6 tablespoons of flour and and stir until lightly toasted.
6. Add the milk and broth to the onion celery mixture. Stir and simmer until thickened, about 10 minutes. Add frozen vegetables and continue to simmer for another 5 minutes. Remove from heat and add potatoes and shredded chicken. Adjust seasonings with salt and pepper.
7. Transfer filling to a deep pie dish.
8. Place pie dough over the top of filling and sprinkle with salt (preferably kosher) and pepper. With a sharp knife cut dough to let out steam as the pie bakes.
9. Place pie on a half sheet pan or on top of foil on the oven rack so it doesn’t bubble over and drip to the bottom of your oven. Bake at 425 for 25 minutes or until the crust is golden brown. Serve in individual bowls making sure to get a bit of crust on the top of each serving.
Chicken Pot Pie—Family Style
Ingredients
- 2 single chicken breasts
- 2 small russet potatoes
- 3 1/3 cup chicken broth, divided
- 1 small onion, diced
- 3 stalks of celery, diced
- 2 tablespoons of butter
- 6 tablespoons of flour
- 1 1/2 cups of whole milk
- 1 1/2 cups frozen mixed veggies (peas, carrots, & corn)
- 1 teaspoon dried thyme
- 1 ready made pie crust (preferably organic, or all natural with no hydrogenated oils)
- salt and pepper
Directions
- Step 1 Preheat oven to 425 degrees and bake potatoes directly on the oven rack for about 45 minutes or until tender. Follow package instructions for bringing ready made pie dough to room temperature.
- Step 2 While potatoes are cooking, poach chicken breasts in 1/3 cup chicken broth in a covered pan on medium-low for 25 minutes, flipping after 12 minutes. Once the internal temperature is 160 or there is no pink when cutting into the thickest part, cool for 15 minutes. Using two forks shred the chicken.
- Step 3 Cool potatoes for 15 minutes, then peel and break into small pieces.
- Step 4 Melt 2 tablespoons of butter in a sauce pot. Add onion, celery and thyme and cook until soft, about 7 minutes. Tip: dice the onions and celery while the potatoes are cooking, the chicken is poaching, and the pie shell is coming to room temperature.
- Step 5 Sprinkle in the 6 tablespoons of flour and and stir until lightly toasted.
- Step 6 Add the milk and broth to the onion celery mixture. Stir and simmer until thickened, about 10 minutes. Add frozen vegetables and continue to simmer for another 5 minutes. Remove from heat and add potatoes and shredded chicken. Adjust seasonings with salt and pepper.
- Step 7 Transfer filling to a deep pie dish.
- Step 8 Place pie dough over the top of filling and sprinkle with salt (preferably kosher) and pepper. With a sharp knife cut dough to let out steam as the pie bakes.
- Step 9 Place pie on a half sheet pan or on top of foil on the oven rack so it doesn’t drip on the bottom of your oven. Bake at 425 for 25 minutes or until the crust is golden brown. Serve in individual bowls making sure to get a bit of crust on the top of each serving.
I love this hearty, warming dish.
It is the perfect weather for this one. M.