Homemade Chicken Pot Pie

I found a quick and easy recipe for mini pot pies on the food network and decided to put my own spin on it and create one large pot pie. This recipe serves as a healthier option since it contains no cream, butter or milk. I was amazed at how tasty the dish turned out without all of the fatty ingredients usually called for! Once you remove the dish from the oven, let stand for a good 10 - 15 minutes to cool and let the contents thicken a bit (I dove right in and it was a little runny at first). I had my girlfriends over to enjoy this dish and they loved it! I served a small mixed greens salad and a bottle of Pinot Grigio with the Chicken Pot Pie and it was a hit.
Cheers!
Shelly

RECIPE


Ingredients

1 box pre-made pie crust
2 (bone-in/skin-on) chicken breasts
4 cups chicken broth
1/3 cup vegetable oil

2 medium Yukon Gold potatoes - peeled and diced into bite size pieces

1/2 large white onion - diced

2 stalks celery - diced

2 carrots - peeled and diced

Salt & freshly ground pepper

1/2 tsp poultry seasoning

1/3 cup all purpose flour

1/2 bag of frozen green peas

Directions

Take the pie crust out of the refrigerator to let sit at room temp. Preheat the oven to 350 degrees F.

Put the chicken breasts in a medium pot and cover with 4 cups of chicken both. Bring to a boil over medium heat. Cook until the chicken is completely cooked through, about 40 minutes. Remove chicken, to a cutting board and when cool enough to handle remove the meat and dice into 1/2-inch cubes. Reserve the broth the chicken was cooked in.

In a medium pot heat the vegetable oil over medium heat. Add the potatoes, onions, celery, and carrots and cook until the onions are translucent, about 5-8 minutes. Slowly stir in the flour, poultry seasoning, and salt/pepper to taste - cook for 2 minutes, stirring constantly. Slowly pour in the reserved 4 cups of chicken broth, whisking to remove any lumps. Add the diced chicken and peas (make sure to rinse these under warm water before adding). Bring to a boil, then remove from the heat.

Line the deep pie dish with part of the pie crust. I used a circular 9-inch corning-ware dish. Add the entire mixture to the dish on top of the crust-lined dish. Then cover the dish with a round piece of dough and press around the edges to seal.

Cut 3 steam vent slits in the top and brush with oil or milk to prevent burning. Arrange on a baking sheet and bake until the crust is golden brown and the filling is bubbling, about 40 to 45 minutes.

Let sit for 10-15 minutes to allow sauce to thicken before diving in.