Chicken Pot Pie. . Oh yeah
Ah, good ole Chicken Pot Pie. . . When I think of Chicken Pot Pie, I immediately think of Marie Callender’s. They’re the best if you want something fast, right? When I was younger, I gobbled these things up. . the frozen ones.
. the ones that are freakin’ 550 calories a pop. But damn, they were delicious.
Now that I am cooking for my family and have two growing young girls, and watching my diet as well (dessert and cookies don’t count) . . I am trying to cook a little er healthier and smarter. But you don’t think healthy when you think of chicken pot pie right? I mean, come on! Chicken Pot Pie is comfort food. Delicious, rich & creamy, chunky comfort food. . . so when I came across this recipe in Dinner, A Love Story, I knew I had to try it. Jenny does not use any butter or heavy cream at all. You don’t need it! To me, this is down home, wholesome – taking me back to Wally and Beaver’s house- good ole fashioned cooking. Did June ever make chicken pot pie for the kids? I add something a little different to ensure that awesome flaky topping!
Try this recipe and let me know what you think. . this one, I must say, is better than the Marie Callendar’s chicken pot pie I grew up with .. so, kick back, have a slice or two and don’t worry about the calories. I hope you enjoy!
The Best Chicken Pot Pie
Adapted from Dinner: A Love Story
Makes one 9-inch pie
- 1 cup chicken broth
- 1 small potato, peeled and diced (Russet, red or sweet potato)
- 1 medium carrot, peeled and chopped
- ½ medium onion, chopped
- Salt and pepper to taste
- ½ cup milk (any kind)
- 2 tablespoons all-purpose flour
- 2 cups cooked chicken (rotisserie chicken works best!)
- ½ cup frozen peas
- 1 store bought 9-inch pie crust
- Frozen Puff pastry; thawed
- 1 egg, lightly beaten
- Preheat the oven to 425 degrees.
- In a medium saucepan, bring the broth to a boil. Add the chopped potatoes, carrots and onions. Season with salt and pepper. Simmer for about 15 minutes, or until the vegetables are soft.
- Meanwhile, in a small bowl, whisk together the milk and flour. When the veggies are soft, slowly add the flour-milk mixture to the pan, stirring until everything thickens. Remove pan from the heat and stir in the chicken and peas.
- Add the pie filling to your 9-inch pie plate and cover with your puff pastry. This will create an awesome, flaky crust on top. Cut a few slits on top to allow steam to escape while baking. Using a pastry brush, paint with the egg wash, which will result in a nice golden sheen. This is something you can get the kids to help you with (easy enough).
- Bake the pie for 25 to 30 minutes, or until the filling looks bubbly inside.