I make this recipe a lot in the fall and winter. When it got down to 60 the other day, I made a summer exception and baked up a yummy Sunday night dinner of Chicken Pot Pie. (60 feels cold compared to the 90 degree temps we have been having!!) It doesn’t have any cream of x soup and is pretty healthy as far as chicken pot pies are concerned.
Chicken Pot Pie (adapted from The Fresh 20)
|This is not my pie from Sunday… It’s from post thanksgiving leftover pie. I don’t get that festive unless there is a holiday|
2 Tablespoons Olive Oil
1/2 Onion Chopped
2 Celery Stalks Chopped
2 Carrots Chopped
3 Red Potatoes Thinly Chopped
1 Clove Garlic Chopped
Pre-Cooked Shredded Chicken (as much or little as you want)
1/4 C Whole Wheat Flour
2 Cups Chicken Stock
1/2 C Milk
Sea Salt and Pepper to taste
Herbs to taste (Sage or Herbs de Provence work well)
Pillsbury Pie Crust
1. Preheat oven to 350. Heat olive oil in a large skillet. Add garlic, onion, celery, carrots, and potatoes. Cook until onions appear translucent. (about 3-6 minutes)
2. Add Chicken and cook another 2-4 minutes.
3. Add flour and stir. Make sure chicken and veggies are coated. Cook 2 minutes.
4. Add chicken stock gradually while stirring. Mixture should thicken and create a sauce. Add more or less chicken stock depending on how thick you want the mixture. Add salt and herbs. Cook until potatoes are soft. (Sometimes I add additional frozen veggies right now too).
5. Turn off heat. Add 1/2 C of milk and stir.
6. Pour filling into pie plate.
7. Unroll pie crust and place on top. Make sure to cut vent holes in the top of the pie crust so it doesn’t puff up.
8. Bake 20-30 minutes in the oven at 350.