Ah, good ole Chicken Pot Pie. . . When I think of Chicken Pot Pie, I immediately think of Marie Callender’s. They’re the best, 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 healthier. 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, homie! 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
- 1/2 medium onion, chopped
- Salt and pepper to taste
- 1/2 cup milk (any kind)
- 2 tablespoons all-purpose flour
- 2 cups cooked chicken (rotisserie chicken works best!)
- 1/2 cup frozen peas
- 1 store bought 9-inch pie crust
- Puff pastry (store bought for pie top)
- 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, until the filling looks bubbly inside.