I found this recipe on allrecipes.com and changed it a bit according to the reviews and the ingredients I had on hand. It turned out absolutely excellent and full of flavor! This will definitely be made again and again in our house, and it could easily be doubled to feed a crowd. (As a side note, I baked it in my little electric/toaster oven. It usually bakes stuff in about half the time, but I left it in a little too long and burned the crust til it was pretty crispy. However, even that couldn’t ruin the flavor in the pot pie – it was still amazing.)
I did reduce the amount of chicken from 1 pound to 1/2 pound. Feel free to use 2 cups (1 pound) of chicken in your pot pie, you will just need to increase the liquid a bit. We get enough protein in our diet that I usually like to cut down the meat to 1/2 pound in any recipe. Plus, it helps stretch our grocery budget a bit as well.
The homemade crust in this recipe could easily be substituted with a sheet of pilsbury crust (in the fridge section) but this is cheaper and pretty quick to make as well. I like to make it at home so I can control the ingredients and also to use my whole wheat flour so it’s a little healthier.
I chose not to put a crust on the bottom of the pan, mostly because I was too lazy. I didn’t want to have to grease the pan, since I knew the crust would stick!! But if you would like a crust on the bottom, just double the crust recipe and press half of it into the pan before you pour in the broth mixture. I would also probably prebake the bottom crust for a couple of minutes before adding the broth mixture.
Chicken Pot Pie
(adapted from Robbie Rice)
1 cup carrots, thinly sliced (I think I will use 1 1/2 cups of carrots next time)
1 cup frozen peas
1/2 cup celery, diced
1 medium potato, peeled and cubed
1/2 pound chicken, cubed (or about 1 cup)
1 medium onion, chopped
1/2 cup baby bella mushrooms, sliced (about 2)
2 garlic cloves, minced
1/3 cup butter
3 Tablespoons whole wheat flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon celery seed
1/2 teaspoon poultry seasoning
1/4 teaspoon thyme
2 cups chicken broth
2/3 cup milk
For the crust:
(adapted from John Slivon)
3/4 cup whole wheat flour
1/4 teaspoon baking powder
1/4 teaspoon salt
2 Tablespoons cold butter
2 Tablespoons buttermilk or plain yogurt
1 Tablespoon olive oil
1-2 Tablespoons cold water
1. For the crust: Combine the flour, baking powder and salt. Cut in the butter and mix with a fork until it is kind of crumbly. Add in the buttermilk and oil. Slowly add in the water until you can form the dough into a ball. Cover and refrigerate at least one hour before using.
2. Add cubed chicken to saucepan and cover with about 2 cups of chicken broth. Boil for about 15 minutes, or until cooked through and no longer pink. Add in the carrots, peas, celery and potatoes for the last 5-6 minutes of the chicken cooking. Add a dash of salt and pepper to the veggies while they cook. Drain and save the broth. (I had already cooked my chicken ahead of time, so you may need to add more chicken broth than I did or supplement the broth with some water.)
3. In a saucepan, saute the onion in butter until tender. Add in the garlic and mushrooms and saute about 2 minutes longer. Stir in the flour, salt, pepper, celery seed, poultry seasoning and thyme and cook while stirring for one minute, until all the flour is absorbed. Slowly stir in reserved chicken broth (mine reduced to 1 3/4 cup but you will need more liquid if you use a whole pound of chicken) and milk. Simmer for a couple minutes til thickened.
4. Stir the veggies and chicken into the saucepan with broth and mix. Pour mixture into an 8×8 baking dish.
5. Roll out the crust on a lightly floured surface to fit the baking dish. Cover baking dish with the crust. Cut 1 or 2 slits in the middle of the crust. Bake at 400° for 30-40 minutes or until crust is done and veggies are bubbly. (I assume this is long enough in a conventional oven, but you may actually need longer. I baked mine in a toaster oven, so I’m not sure on the correct times for a regular sized oven.)