Chicken Pot Pie

This is my go to family favorite chicken pot pie recipe, not fancy yet very delicious and flavorful. I use  seasoned slightly grilled chicken thighs and sautéed veggie filling in a creamy sauce without making it too rich, then topped with homemade buttery pie crust baked until golden brown. It’s better than store bought because it’s not loaded with salt, fat, additives and carbs. It needs just basic pantry ingredients.

I prefer making my own pastry crust and it takes 5 minutes to form the dough and at least 30 minutes chilling in the fridge. I like individual pies instead of a single one because it doesn’t get messy while serving. Single serve looks pretty as well. This pie doesn’t have a bottom crust to make it low carb. The pie filling is gluten free; so use gluten free flour for crust if needed. It’s very satisfying with a green salad tossed in a red wine lemon Dijon vinaigrette to complement the pie. Here is my take on! 

For the pie crust ~

1 1/4 cup all purpose flour 

1/3 tsp fine salt 

A little pinch of sugar

6 tbsp cold butter, cut into small pieces 

1/3 cup ice cold water

For the filling~

2 cups cooked chicken, cut into small pieces

1/2 cup chopped sweet onion 

1 cup chopped green beans 

1 cup diced carrots 

1 cup green peas 

1 tsp. garlic powder 

1 tsp. freshly ground black pepper 

1 tsp. dried thyme 

A pinch of paprika

1/4 tsp salt or as per taste 

1 1/2 tbsp either tapioca or cornstarch or all purpose flour 

1 tsp concentrated chicken broth 

1/2 cup hot water 

1 1/2 - 2 cups whole milk

1 beaten egg yolk

Method~

Combine dry ingredients  in a bowl and rub butter pieces with finger tips until it resembles a coarse meal. Add ice cold water and mix with fork. Turn the dough onto a clean surface and press the mixture to bring it together. Make a round shape. Do not knead the dough. Cover with a plastic wrap. Chill in the refrigerator for at least 30 minutes. 

While dough is resting in fridge make the filling. Heat a heavy bottom pan over medium flame. Melt butter and oil.  Saute onion first for a few minutes followed by carrots, green beans all seasonings until half cooked. Add flour or starch and stir to combine. Add in chicken broth concentrate and hot water. Stir well to avoid any lump. Add cooked chicken and green peas and milk stirring constantly to avoid sticking to the bottom of the pan. Let the veggie mixture come to a gentle boil and add cooked chicken. Taste and  adjust seasonings. Let it cool slightly.

Preheat the oven to 375 degrees Fahrenheit. Divide the dough into 4 equal pieces. Take 4 single serve pie dish. Roll the dough into a 5 inch circle. Fill each pie dish with chicken veggie filling and place dough circle on top of each pot pie. Crimp the edges of each crust. Prick the top with a fork. Brush egg wash onto each pie crust. Place the pie dish on a baking sheet. Bake for 35 minutes or until golden brown. Allow them to cool for 6-8 minutes before serving. Enjoy!

Happy Baking!