Chicken Pot Pie

Two Sundays ago, on a mission to take back the kitchen, I decided to cook many meals in one day. I made lasagna, black bean burgers, pasta salad (for Matt's lunches), and Chicken Pot Pie. This recipe is originally from Martha, but I tweaked a few things for my own tastes. I encourage you to do the same!

Chicken Pot Pie

Ingredients:

Filling

2 chicken breast (halves)-I often use pieces that are boneless but skin-on for flavor. You may also use pre-cooked chicken or leftover chicken.

coarse salt and ground pepper

3 TB olive oil

4 carrots, sliced 1/4 inch thick

1 medium white onion, finely chopped

1/4 tsp dried thyme leaves

1/4 c. all purpose flour
2 1/2 c lowfat/nonfat milk

1/2 package frozen peas, thawed

2 TB fresh lemon juice

Crust

For the crust, I like to change things up. This time, I used a frozen pie crust (2 crusts)--make sure it is not sugary. Sometimes I like using puff pastry shells, sort of "Chicken a la King" style. You could, of course, make a homemade crust, or even omit the crust altogether. 

Directions

Chicken:

1. Preheat oven to 400 degrees F

2. Place chicken on a rimmed baking sheet; season with salt and pepper

3. Roast until chicken is cooked through, approximately 25 minutes. If you use an instant-read thermometer, the chicken is done at 165 degrees.

4. Let the chicken cool slightly, discard skin and/or bones if there are any. Shred meat and set aside.

Pot:

1. Heat 2 TB oil in a large saucepan over medium.

2. Add carrots, onion, and thyme; season with salt and pepper, and cook until carrots are crisp-tender, 8 to 10 minutes. 

3. Add flour and cook, stirring, 1 minute.

4. Gradually add milk, stirring until smooth.

5. Cook, stirring occasionally, until mixture comes to a simmer and thickens. 

6. Remove from heat; stir in peas, lemon juice, and chicken, and season generously with salt and pepper (make sure you taste it).

Pie

1. Place one of the pie crusts into your pie pan.

2. Pour filling into the pie dish.

3. Top with other crust, press sides to seal, cut slits in the top for ventilation. 

4. Bake until crust is golden, 20 to 25 minutes. Let potpie cool 10 minutes before serving.