CHICKEN POT PIE
INGREDIENTS
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Would you believe that I had never made traditional pastry topped chicken pot pie before this recipe? I’ve never been a fan of pastry, and so I always topped it with biscuits. This recipe intrigued me, and a few weeks ago I decided to try it. The f
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The only issue was that it had too much sauce, so I recommend reducing the amount of liquid. You can always add more later, but I felt like I was making pastry topped soup at first.
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The flavor in this was amazing, and the leftovers were even more delicious the next day. I’ve definitely added this as my go-to recipe for chicken pot pie!
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Chicken Pot Pie
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Adapted from Food Network Jan/Feb 2011
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Crust:
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1 cup flour
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¼ tsp baking powder
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¼ tsp salt
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4 Tbsp cold unsalted butter, cut into small pieces
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1 egg, separated
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2 Tbsp milk
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Filling:
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2 smallish russet potatoes, peeled and chopped
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3-4 cups low sodium chicken broth (the original recipe states 4 ½ cups, but I found this to be far too much and would start out with less. You can always add more)
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5 medium carrots, cut into large chunks
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1 to 2 tablespoons extra virgin olive oil
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1 large onion, diced
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3 tbsp flour
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1/3 cup milk
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3 stalks celery, chopped
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3 cups cooked, shredded chicken (you could use a pre-cooked rotisserie chicken)
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½ cup plain Greek Yogurt
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1 cup frozen peas
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½ cup minced fresh parsley
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