I love this recipe for Chicken Pot Pie. I use to hate pot pies, with all the crust and meat, it was all too much for me. When I was a kid, I hated pot pie. I didn’t think there was anything good about serving a kid a pie crust filled with meat and vegetables. I hadn’t eaten a pot pie since my Mom had served me the last one when I was a kid. Here I am, several (cough) years later and I am in love with Chicken Pot Pie. Another cook book received last Christmas, gave me the idea for this super easy, super fast recipe. I modified it, of course. My whole family adores this recipe, the Chicken pot pie does not last long in this house.
I have a 10″ enameled cast iron pan that I cook/bake my pot pie in. I posted a recipe for,Slow Cooked Lemon Chicken and this is what I did with the left over chicken. There are only “so many days” one can eat the same thing. Chef Michael Symon was commenting on his FB page about food waste, so I’m trying to keep my food waste down and join the Food Network tackles food waste. In that spirit, I chopped up the remainder of the Lemon Chicken and added it to the pot pie recipe. YUM!
One Pot Chicken Pot Pie:
1 Can Chicken broth
salt & pepper to taste
Reduced fat milk
3 tbl spoons butter
2 shallots chopped
3 Carrotts chopped
3 celery stalks chopped
2 cups left over veggies you would like to use
1/3 cup flour
2 cups cooked chicken
1/2 tsp thyme leaves
1 tbl spoon cilantro chopped
1 frozen pastry pie crust
Melt butter in the same pan you will be baking the pot pie in and sautee the veggies until soft, sprinkle the salt.
Add the flour and slightly brown
In a measuring cup pour chicken broth and milk to make 2 cups add to the veggies and cook until the mixture boils and thickens.
Take the pie crust out of the tin and place on top of the pot pie.
I invert the tin and push it onto the mixture. I don’t smooth it out because once it gets into the hot oven it will form to the pie.
With a sharp knife slice some steam vents in the crust
Bake at 400 degrees for 30 minutes until golden brown