So, this recipe is a bit more involved then the last one, but seriously, so, so worth it. I love chicken pot pie, but with my lactose intolerance, it doesn’t always love me. And so, once I got into this cooking thing, I wanted to see if I could make one that was delicious, and also not hard on my gut.
I’m pleased to say I succeeded 🙂 This chicken pot pie is so good that I’m going to blame any recent weight gain I might get on this pie, because I’m so in love with it that I keep making it! So, to pass on my addiction with it, I’m going to teach it to you 🙂
Not the water bottle (that was just in the picture).
Also these, which I forgot in the first picture.
You will need:
1 chicken breast, 1/2 a potato, flour, milk, chicken broth, 1 egg and 1 tablespoon of water (for the egg wash), 3 tablespoons of butter, 1 stalk of celery, frozen peas, carrots and corn (I just use a mix of them), salt, pie crust (pre-made or you can make your own), parsley, thyme and ground pepper (I will list the amounts below in the steps).
Note: this recipe will make 1 eighteen ounce ramekin sized pie (as will be shown below) or 2 nine ounce ramekins (the more normal, smaller sized ramekins sold in most stores…I just have an 18 ounce one because soup 😉 ).
Step 1: Poaching your chicken and potato.
Peel your potato and cut in half, place in water in an oven safe dish (you only need one half a potato for 1 eighteen ounce or 2 nine ounce pies). Take your chicken breast and also place in water, cover with foil and place in a 400 degree F oven for 35 min.
They should look like this when done.
Chicken should be white throughout. After letting cool, cube both the potato and the chicken and set aside.
Step 2: Prep while chicken/potato is poaching
Cut pastry so that about 1 inch (2.5 cm) is around the top of your ramekin and about to fit on the bottom. Put cut pastry back into the fridge while cooking.
Dice one piece of celery, divided into 4’s (dice length and width wise)
Dice onion (this is really to taste, I prefer about 1/4 a large white or yellow onion) finely, and get about 1/8 of a cup of frozen peas and corn and a small handful of frozen cubed carrots and let carrots thaw (I put them on the oven while the chicken poaches).
Step 3: Cooking veggies (lower your oven to 375 F – if your oven is very warm like mine, I’d say lower it to 325 F)
Take one of your 3 tablespoons of butter and melt over low heat in a metal pot or dutch oven.
Add carrots and cook for 5 min, stirring.
Add onion and celery, 1/2 a teaspoon of salt and 1/4 pepper.
1/4 a teaspoon is often not sold, I usually eyeball the amount of pepper or you can add half of your 1/2 teaspoon. Cook until onion is soft but not brown
Step 4: Thickening
Add remaining 2 tablespoons of butter, let melt, stir.
Once butter is melted, at 1/8 a cup of all purpose flour.
Stir often, cooking for about 2 min: consistency is about a paste.
Step 5: Making it a sauce
Add once cup of chicken broth (warmed)
And 1/4 cup of warmed milk (microwave for both this and the broth is fine).
Now, the kind of tricky part: thickening it. Let it simmer on low heat (2-3 on a number stove) for 5-3 minutes, stirring occasionally. The sauce should thicken up to the consistency of a cream soup (picture above shows it thickened).
Step 6: Adding the fun stuff
Add about 1/3 teaspoons parsley and thyme (shown in a 1/2 teaspoon).
Add cubed chicken, peas and carrots: stir.
Add more salt to taste: I usually add about 1/2 teaspoon more here at this time.
Step 7: Making it into a pie
Press pastry into bottom of ramekin.
Add 1/2 potato cubes to bottom of ramekin.
Half fill (or full fill using smaller ramekin) with filling.
More potato (at middle for 18 ounce and top of 9 ounce).
Fill to almost top, let slightly cool (I put it by an open window for 5 min, but fridge for a couple would also work).
The filling needs to cool otherwise it will melt the pastry. Once slightly cool (not bone cold or anything) press the top pastry over and pinch the edges, forming a nice seal and overhang.
Make and egg wash by beating 1 egg and 1 tablespoon of water.
With a sharp knife, cut venation slits in the top of the pastry.
Brush with egg wash (use paper towel if you don’t have a pastry brush). Place in 375 degree oven, cook for 25 min, rotating at the 12.5 min mark.
Step 8: Enjoy your glorious creation!
Take out of oven, let cool a tiny bit (if you can handle waiting of course! 😉 and enjoy!
As I’ve said, this recipe will make one 18 ounce ramekin pie or two 9 ounce, so it’s a great little home cooked meal for yourself or for 2 on a cold night 🙂
Bon appetit 🙂