CHICKEN POT PIE
Creamy Chicken & Veggies in a Flaky Crust
Ingredients
1 1/2 lbs. chicken tenderloins or leftover, diced roasted chicken or turkey (skinless)
2 cups of vegetable broth
1/2 cup of water
2 split, green chilis
3 TBS of salted butter
1 TBS of oil (I use olive oil)
1 medium onion, chopped
3 cloves of garlic, minced
8 oz. frozen peas and carrots (or your favorite vegetables)
1/2 tsp. dried thyme (or 1 tsp fresh thyme)
1 1/2 tsps. white pepper
1 1/2 tsps. salt
1/4 cup all purpose flour
1/2 cup heavy cream
3/4 cup milk (I use low-fat milk)
2 tsps. lemon juice (fresh is better)
1 box or 2 sheets of puff pastry (I use the Pepperidge Farm brand)
1 egg plush a splash of heavy cream
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Method:
If using raw chicken, simmer this in the vegetable broth along with a couple of split green chilis. This imparts a fresh, bright flavor to the broth. If you are using leftover chicken or turkey, just simmer the broth with the chilies and set aside. Strain the broth and then dice or shred the chicken, but not too finely. You want the chicken to be present in the pie and add good texture.
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Then, heat the butter and olive oil on medium heat in a large skillet. Add the chopped onions to the pan and cook until the onions are softened. Adjust the heat so that the onions do not brown. Then, put in the minced garlic and cook for another minute. Next, add the frozen peas and carrots or any vegetables you like, the dried thyme, the white pepper and the salt. Stir to combine.
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Now add the all purpose flour, which will thicken the cream sauce and cook for a couple of minutes. Then, add the chicken along with the reserved broth and the heavy cream, the milk, and the lemon juice to round out the flavor.
Bring this to a strong simmer on medium high heat until the sauce thickens and coats the back of a spoon. Turn off the heat and cool for a couple of minutes.
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Next, spray some non-stick spray on a casserole dish both inside and on the rim, so that the crust releases easily. Also place the dish on an oven proof tray in case of any drippings when it is baked. Then, pour in the creamy chicken and veggie mixture.
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Now on to the crust. I use prepared puff pastry and find this to be a perfect topper for my pie. Lay it out and cut it to size. It is a good thing to make it slightly bigger than the top of your dish to account for shrinkage during baking. I also score the crust before topping the pie because I usually overlap a couple of sheets of puff pastry to make it fit and the scoring helps me understand where to place it on the pie. Then, crimp the edges the best you can and brush it all over with egg wash (this is just a beaten egg with a splash of cream and it will make the crust golden).
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In to the oven it goes! Bake the pie at 375 degrees Fahrenheit toward the top of the oven for about 45 minutes or until the crust is golden. Be sure to cool the pie for a few minutes before digging in. The savory, creamy filling complements the flaky crust just perfectly and makes this dish such a favorite! I hope your family enjoys it as much as mine!!