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Chicken Pot Pie

a chicken pot pie topped with pastry.
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This is my go-to chicken pot recipe – one that I adapted from the queen of comfort food, Ina Garten. My version has all the must-haves, like tender chicken and lots of veggies, but it’s lighter on the butter and the recipe makes four reasonable-sized servings.

Ingredients

Scale
  • 1 tbsp olive oil
  • 1 pound boneless skinless chicken breast
  • 4 tbsp unsalted butter
  • 1 cup diced onion
  • 1 tbsp finely chopped garlic
  • 1 cup diced carrots
  • Thyme leaves from 6 sprigs
  • 1 tbsp chopped fresh parsley
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1/4 cup all-purpose flour
  • 2 cups chicken stock
  • Juice of 1/2 lemon
  • 1 cup frozen peas
  • 1/4 cup heavy cream
  • Store-bought pie crust (see note)
  • 2 tbsp grated parmesan

Instructions

  1. Preheat oven to 375 degrees
  2. Heat the olive oil in a large pan over medium heat. While the oil is heating, season both sides of the chicken with salt and pepper. Add the chicken to the pan and cook on each side until internal temperature reads 165 degrees.  Remove the chicken and set aside.
  3. In the same pan, melt the butter. Add the diced onion, garlic, and carrots. Using a wooden spoon, stir the vegetables to coat them in the butter and scrape the browned bits off the bottom of the pan. Cook the veggies until they start to soften. Add the thyme, parsley, salt, and pepper. Sprinkle the flour over the top of the veggies and stir to combine. Add the chicken stock to the flour mixture. Adjust the heat to bring the pot to a strong simmer. Simmer the sauce until it’s thickened and coats the back of a spoon, about 10-15 minutes.
  4. While the filling simmers, dice the chicken into bite-sized pieces. Add the lemon juice and peas to the filling and stir to combine. Add the cream and stir. Ladle filling into bowls or a baking dish.
  5. In a small bowl, lightly beat the egg. Depending on what you decide to use to bake the pot pies (see notes for details), cut the pie dough to fit the dish (or bowls). Brush the edges of the pie dough with water so it adheres to the baking dish. Brush the top of the pie dough with a light coating of egg and sprinkle some cheese over the top. Cut a few slits in the dough to allow steam to escape while it bakes.
  6. Bake the pot pies on a baking sheet at 375 degrees for 25-30 minutes, or until the tops are golden brown and the filling is bubbling.

Notes

This recipe makes enough for four servings. If using individual oven-safe bowls, cut out your dough circles a little bit bigger than your bowls and then crimp the edges. You may need two pie dough rounds if you go this route. Or, make one big pot pie in a 3-quart baking dish and top with one pie dough round.

Depending on the kind of pie crust you use the nutrition estimates will vary. The estimates below include all ingredients plus one store-bought pie crust.

Nutrition

Find it online: https://www.girlgonegourmet.com/chicken-pot-pie/