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 🙂
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.
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.
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)
Step 4: Thickening
Step 5: Making it a sauce
Step 6: Adding the fun stuff
Step 7: Making it into a pie
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 🙂