Recipes for beginners: ridiculously good chicken pot pie

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.

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Yes please.

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 🙂

Ingredients

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Not the water bottle (that was just in the picture).
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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.

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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.
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They should look like this when done.
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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.

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Dice one piece of celery, divided into 4’s (dice length and width wise)
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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)

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Take one of your 3 tablespoons of butter and melt over low heat in a metal pot or dutch oven.
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Add carrots and cook for 5 min, stirring.
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Add onion and celery, 1/2 a teaspoon of salt and 1/4 pepper.
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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

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Add remaining 2 tablespoons of butter, let melt, stir.
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Once butter is melted, at 1/8 a cup of all purpose flour.
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Stir often, cooking for about 2 min: consistency is about a paste.

Step 5: Making it a sauce

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Add once cup of chicken broth (warmed)
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And 1/4 cup of warmed milk (microwave for both this and the broth is fine).
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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

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Add about 1/3 teaspoons parsley and thyme (shown in a 1/2 teaspoon).
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Add cubed chicken, peas and carrots: stir.
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Add more salt to taste: I usually add about 1/2 teaspoon more here at this time.

Step 7: Making it into a pie

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Press pastry into bottom of ramekin.
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Add 1/2 potato cubes to bottom of ramekin.
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Half fill (or full fill using smaller ramekin) with filling.
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More potato (at middle for 18 ounce and top of 9 ounce).
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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).
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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.
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Make and egg wash by beating 1 egg and 1 tablespoon of water.
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With a sharp knife, cut venation slits in the top of the pastry.
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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 🙂

 

3 Comments Add yours

  1. Yadeï says:

    This looks amazing and doable over here lol. I will surprise my family soon. Thank you for sharing! Blessings 🙂

    1. dellaliz19 says:

      You’re quite welcome! I hope you and your family enjoy it as much as I have 😉

  2. Lysandra says:

    Looks very good! I’ve never made a pie and do want to try someday. Your recipe looks quite easy to follow.

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