Chicken Pot Pie
Written by Rachel, Posted in Baking, Dinner, Leftovers, Main Dishes, Meat, Potatoes, Poultry, Vegetables
| Chicken Pot Pie |
Recipe Type: Pot Pie, Dinner, Main
Author:
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
Serves: 4
Comforting and delicious.
Ingredients
- 1 pie crust
- 1/2 C onion, rough chop
- 1 C broccoli, rough chop
- 1/2 C cauliflower, rough chop
- 1 carrot, rough chop
- 1 parsnip, rough chop
- 1 green garlic (or regular garlic), rough chop
- 1 C potatoes (I used leftovers), 1″ cubes
- 1 C peas (frozen)
- 1 t dried parsley
- 1 t dried basil
- 1 t sweet paprika
- 1/2 t rosemary
- 1/2 to 1 t salt
- 1/2 t pepper
- pinch nutmeg
- 1 T spicy brown mustard
- 1 1/2 C chicken stock
- 1/2 C milk
- 1 t lemon juice
- 4 T olive oil
- 2 T flour
- 1 1/2 – 2 C chicken, cooked and shredded (I used leftovers from a chicken I made in the Crock Pot)
Instructions
- Heat pan (I used a cast iron so I could put it into the oven) and add 2 T olive oil. Add all veggies except garlic, peas, potatoes (unless you’re using raw potatoes, then add them now). Cook 5-10 minutes over medium heat, or until veggies are tender. Add garlic and cook 1-2 minutes.
- Move veggies to one side, add remaining olive oil, and whisk flour into it. Cook about 30 seconds. Slowly whisk in milk and stock. Bring to a boil and let thicken.
- Remove from heat. Add seasonings, mustard, peas, chicken, potatoes, and lemon juice. Top with crust (be careful – pan will be hot!!) (if you didn’t cook in an oven-proof pan, no problem, transfer filling to a greased pie plate) and crimp around edges.
- Bake at 375 for 30-40 minutes, until crust is done.
Notes
Veggies can be swapped out depending on what’s in season (or in your fridge). Some other things that would be good: butternut squash, pumpkin, turnip, rutabaga, spinach, sweet potatoes…
I served this with a Warm Arugula and Orange Salad.
