Chicken Pot Pie
If time is short, instead of cooking the chicken, you can buy a roasted chicken at your local deli or Costco. Pull off the skin and cut meat into bite-size pieces (use both white and dark meat for the pot pie).
2-cups skinned chicken
1 small onion, finely chopped
1 tsp dried thyme
1 dried bay leaf
¼ tsp sage
Dash nutmeg
About 1 Tbsp butter or margarine
1 1/3 cup chick broth
3 Tbsp cornstarch
1 cup sliced carrots
1 cup baby peas
1 medium size potato, cooked and peeled
1 cup nonfat plain yogurt
Salt and pepper to taste
1 refrigerated pastry for a 9 inch double crust pie
1 egg
Rinse chicken and pat dry. Arrange thighs in a single layer, skinned side down, in a lightly buttered 9x13 inch pan; cover tightly with foil. Bake in a 400F oven until meat is no longer pink in center of thickest part (cut to test), 25 to 30 minutes. Let stand until cool enough to handle, cut meat in bite-size chunks.
Meanwhile, in a 4-5 quart pan over medium-high heat, stir onion, thyme, sage, and bay leaf in 1 tablespoon of butter until onion is lightly browned, 8-10 minutes. Add the sliced carrots, cook potato and 1/3 cup of chicken broth and cook, stirring occasionally to release brown bits, until liquid is evaporated.
In a small bowl, mix 1 cup broth and cornstarch until smooth. To the pan with onions, add peas, yogurt, chicken and the cornstarch mixture; stir until mixture boils and thickens. Let cool, then stir in dash of nutmeg and remove the bay leaf.
Pour filling into bottom pie crust. Lay top pastry round over filling; fold edges under, flush with pan rim, and flute firmly against rim. Pierce pastry with the tines of a fork in several places or, with a sharp knife, cut a small X in the center of the pastry. Place pie on a cookie sheet. Brush with beaten egg; discard any remaining egg.
Bake on lowest rack in a 400F oven until pastry is well browned and filling is bubbling in the center, 40-45 minutes; if rim browns too quickly, drape dark areas with foil. Scoop out servings with a large spoon.
This pot pie was beautiful in appearance and very tasty; a great dish to serve at a luncheon with a salad or an evening meal. For the pie crust, I used a Marie Callendar’s pie crust for the bottom and Pillsbury pie crust for the top. I had leftover chicken from the night before that I chopped into bite size pieces. This can also be made with turkey, so remember that during the holiday season. I was a little concerned when I pulled out the recipe; pot pie is one of my favorite dishes, however, the heavy cream that is typically used does not set well with someone who is lactose intolerant. When I saw that the recipe called for yogurt instead of heavy cream I thought, this might work. I added Greek Yogurt, yet you can use whatever you like. Be sure to taste the filling before putting it into the pie crust and season with salt and pepper to taste. Julia ate two pieces and I went back for seconds also. I will make this again.
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I love, love love pot pies and this looks like something i could do. Just one question... why the 2 different types of crust?
ReplyDeleteI try to keep Marie Callendar’s pie crust in the freezer. They are great to use when you are in a hurry. The crust comes in a tin and all you need to do is add the filling. I also had Pillsberry pie crust and thought it would work well on the top of the pot pie because it is flat; all I had to do was take it out of the wrapper and place it on top, fold the edges under and flute the rim. Both crusts are very good and I would say, use what you have on hand. Just remember to handle both crusts as little as possible. I have found that the more you play with the dough, the tougher it becomes and you lose the light flakiness that makes the dish so tasty. It is all about the crust.
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