Chicken Pot Pie

“I had some frozen boneless, skinless chicken thighs that I had thawed then suddenly didn’t have a use for. I didn’t want to do a second freeze without cooking them first, so I came up with the idea of making individual chicken pot pies and freezing them. Normally I find the frozen chicken pot pies that you get in the store bland and watery, so I wanted to spruce these up. I found a couple recipes that I liked and took elements from each and then added my own twist. White wine and heavy cream make for a rich filling, and the Dijon mustard adds an extra dimension.” – April Ferre

Chicken Pot Pie

Course: Main Courses – Poultry

Ingredients

  • 3 Pounds Chicken Diced
  • Salt & Pepper
  • Olive Oil
  • 2 Teaspoons Garlic Minced
  • 1 Onion Diced
  • 3 Stalks Celery Diced
  • 3 Carrots Diced
  • 3 Medium Yukon Gold Potatoes Diced
  • 1/2 Cup Flour
  • 1/2 Cup White WIne
  • 2 Cups Chicken Broth*
  • 1 Cup Heavy Cream
  • 1 Cup Frozen Peas
  • 1/2 to 1 Tablespoon Dijon Mustard Optional
  • 3 Recipes Double Pie Crust
  • 7 to 8 5-1/2 inch Diameter Foil Pot Pie Tins
  • 1 Egg Lightly Beaten

Instructions

  • Season diced chicken with salt and pepper. Add olive oil to coat the bottom of a Dutch oven and heat over medium heat. Add garlic and cook until aromatic. Add chicken and cook, stirring occasionally until cooked through.
  • Remove chicken with a slotted spoon and set aside. *Pour liquid into a 2 1/2 cup measuring cup. Add chicken broth to make 2 cups; set aside.
  • Melt butter in Dutch over until it sizzles. Add onion, celery, carrots and potato. Cook, stirring occasionally, until vegetables are tender.
  • Add flour and stir quickly until it evenly coats the vegetables. Add white wine and stir until all liquid is absorbed. Add chicken broth and heavy cream alternately, bit by bit, stirring each time until the mixture is smooth.
  • Add peas, chicken and Dijon mustard; combine well. Taste and add additional salt and pepper if desired. Allow mixture to cool to room temperature.
  • Line pot pie pans with a 9-inch round pie pastry and fill pot pie filling. Add a 7-inch round top crust, seal and vent. Brush tops with lightly beaten egg.
  • If cooking immediately, bake at 400 degrees for 30 to 35 minutes or until crust is golden.
  • If freezing: Wrap each pot pie in foil and freeze. To bake from frozen, preheat oven to 400 degrees and bake for 30 minutes with foil on top. Remove foil and bake another 45 minutes until golden brown.

Notes

Dice chicken and vegetables small to ensure quick and even cooking.

2020 Original Recipe – April Ferre – Inspired by recipes from Rachel Ray and Tasty.com

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