Chicken pot pie is a favourite and there are so many ways to make it. You can do a single pie or make mini pot pies by placing the filling in soufflé dishes and covering them with a layer of pie dough. After the holidays I like to swap out chicken for leftover turkey meat and, because this filling freezes well, you can save it for a rainy day. It is a good way to use up leftovers and not waste anything. It also makes for a very quick, mid-week meal with a side salad later on.
A tasty filling is important. Depending on how hearty you like your pie, you need at least 2 large chicken breasts (4 oz each). I like to poach my chicken because it makes it easier to pull apart but you can cook your chicken however you like.
The rest of the filling is incredibly easy. Start by frying a small onion in olive oil over medium heat. Toss in some free parsley or other herbs of your choice. Rosemary is a nice addition. Some black pepper is nice also but do not add salt. The soup mix has enough salt in it.
Once the onions are caramelized (about 5-10 minutes depending on your stove and pan), stir in 2 cans of soup. I like using one can of cream of chicken and one can of cream of wild mushroom but this can be adjusted to taste. Depending on how thick you like the filling you can add 1/4 C of water to the mixture.
The next step is to toss in 2 C of frozen vegetables. The mix with corn, green beans, peas and carrots is my personal favourite. Remember that the frozen vegetables will release water into the filling as well so that is something to keep in mind when judging the consistency of the pie filling.
Finally, stir in your chicken pieces. It is important to let the filling cool completely so it doesn’t make your pie soggy. As-a-matter-of-fact, making it the day before assembly allows the flavours to mingle better.
A simple, home-made pie crust is best. If you want to make is fancy, adding fresh or dried herbs to the dough works well. Rosemary and/or thyme work especially well with this particular recipe. Fit your dough to your pie plate and fill it with the chicken pot pie mixture.
Add the top layer and cut off the excess dough. Cut a slit in the top so the steam has somewhere to go when it bakes. Brush the top with egg wash. Finally, place aluminum around the edge of the pie. The dough is thin there and will bake faster so you don’t want it to burn. The aluminum helps to slow it down. If you bake pies often, you can also invest in a pie shield that sits on the outside of the pie.
In a 425º oven, bake for about 45 minutes or until golden brown. Let the pie sit for about 10 minutes to allow the filling to firm up again. It will be very runny if you don’t. Cut and serve.
Chicken Pot Pie
2 chicken breasts (4 oz. each), shredded
1 can cream of wild mushroom soup
1 can cream of chicken soup
1/4 C water
2 C frozen mixed vegetables
1 small onion, chopped
1 Tbsp olive oil for frying
1 small bunch fresh parsley, chopped
1 prepared double pie crust
1 egg for egg wash
1. Sauté onions and parsley in olive oil until caramelized.
2. Mix in 2 cans of soup with water.
3. Stir until smooth.
4. Remove from heat and stir in frozen vegetables and chicken.
5. Let mixture cool.
6. Place in an uncooked pie crust.
7. Cover with pie crust top.
8. Cut an “X” into the top and bake according to pie crust directions.
9. If using my pie crust, bake at 425º for 45 minutes.
Protein 19.75 g