Chicken Pot Pie – In the Kitchen with Rachel O – Video
It’s cold. It’s fall. It’s the perfect weather for Chicken Pot Pie.
I would, I could, I will eat it any time of year. But, I especially love to eat cozy foods when the weather co-operates.
Chicken Pot Pie is one of my favorites. That might be why I have made it twice, once on each show. 😉 You can see the original here.
I don’t know if I’ve ever not liked it. I mean, can you really go wrong with a flaky crust (I used AimÃƒ©e’s recipe this time, yum!), sautÃƒ©ed veggies, and a creamy sauce?! You are shaking your head no too, right?
I would almost be happy just to look at it. Even the one I made for the most recent show, as ugly as I made it (I had some trouble crimping the crust… I think I need more practice), still looked amazing. But, then you cut into it… Steam pours out and you get a whiff. Oh that filling… And you know that you have to eat it right away. Something this good just can’t be made to wait.
- 1 T olive oil
- 1/2 C carrots, chopped or diced
- 1 onion, chopped or diced
- 1 C potatoes, chopped or diced
- 1 C zucchini, chopped or diced
- 1 t fresh savory, chopped
- 1/4 t dried rosemary
- 1/4 t dried thyme
- 1/4 t dried oregano
- 1/4 t dried parsley
- to taste, salt
- to taste, pepper
- 3/4 C peas (frozen are fine)
- 3-4 cloves garlic, diced
- 1-2 T lemon juice
- 1/2 t dijon mustard
- 1 1/2 to 2 C cooked chicken, shredded
- 2 T all purpose flour (or 1 T cornstarch for gluten free)
- 1 1/2 C cold water (or stock)
- 1/2 C milk
- 1 pie crust
- 1 egg white, beaten with a fork
- Pre-heat oven to 375F.
- Heat ovenproof skillet. Add olive oil. Add carrots through pepper. Cook for 10-15 minutes, or until veggies are tender, over medium-low heat, stirring occasionally.
- Add garlic, chicken, peas, dijon, and lemon juice. Cook for 2-3 minutes.
- Whisk flour (or cornstarch) and water. Add to pan. Bring to a boil and let it thicken for a few minutes. Add milk and cook a few minutes more, but do not boil.
- Taste and adjust seasoning if needed.
- Top with crust (be careful, the pan is hot) and crimp edges with fingers or a fork. Brush with egg white. Make three or four slits in the center of the crust.
- Place ovenproof skillet on a baking sheet and bake for 30-40 minutes, or until the crust is golden and flaky.