Hey there, food lovers! Craving something comforting but also want to keep it healthy? Let's talk Chicken Pot Pie – that classic dish we all love, but often feel a little guilty about. Well, not anymore! We're about to give this old favorite a nutritious makeover.
Pot pie has roots that stretch back to ancient Greece (who knew?) and it's evolved into a cozy, saucy meal, usually with a flaky puff pastry on top. While it can have all sorts of fillings, chicken pot pie is definitely the star in many households, especially in the US. Today, we're focusing on making a version that's both delicious and good for you.
Healthier Chicken Pot Pie
This isn't your average heavy pot pie. We're focusing on fresh ingredients and balancing flavors. Here’s what you need and how to put it all together:
Ingredients:
- 1 whole chicken (about 3.5-4 lbs)
- 5 tbsp unsalted butter
- 1 lb Yukon gold potatoes, peeled and diced
- 3 medium carrots, peeled and diced
- 1 medium onion, peeled and diced
- 12 oz cremini mushrooms, trimmed and quartered
- 1/3 cup Cognac (or white wine, for a non-alcoholic option)
- 5 tbsp all-purpose flour (whole wheat works too!)
- 1 cup whole milk (or your choice of milk)
- 1 cup peas, fresh or frozen
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh thyme leaves
- Salt and pepper to taste
- 1.5 sheets of frozen puff pastry, thawed
- 1 large egg and 1 egg yolk, for the egg wash
Instructions:
- Cook the Chicken: Place the chicken in a large pot, cover with water, and bring to a boil. Then, reduce heat and simmer for about 50-60 minutes, or until the chicken is fully cooked (165 degrees using an instant thermometer). Remove the chicken, let it cool, shred the meat, and save 2 cups of the chicken stock.
- Sauté Veggies: In a large saucepan, melt the butter and sauté the carrots and onions for 10-12 minutes, until they are tender. Add the mushrooms and cook until heated through. Pour in the cognac (or wine) and let it cook for a couple of minutes.
- Make the Sauce: Stir in the flour and cook for a minute. Gradually add the chicken stock and milk, stirring constantly, until the mixture thickens and bubbles. This is a key step to a creamy pot pie filling.
- Combine Filling: Add the shredded chicken, parsley, thyme, and peas to the sauce. Season with salt and pepper. Pour the filling into individual ramekins (about 6 at 12 oz each).
- Prepare the Crust: Lightly dust your work area with flour. Roll out the thawed puff pastry to about ¼ inch thick, and cut out circles that are about one inch larger than your ramekins. Cut a small vent hole in the center of each circle.
- Assemble and Bake: Cover the ramekins with the puff pastry circles, crimp the edges to seal, brush with egg wash, and chill for 30 minutes. Bake in a preheated oven at 425°F (220°C) for about 20-25 minutes, until the pastry is golden brown and puffed up.
Notes
- Chicken thighs work great, adding more flavor and moisture. You can use chicken breast too, just be sure to keep the cooking time on point.
- Want more veggies? Add any that you like such as celery or parsnips.
- This recipe is perfect for batch cooking. Prepare the filling and freeze it, then just assemble and bake when you're ready.
Make it Your Own!
This recipe is just a starting point. What if you are vegan? No problem! Try using jackfruit or lentils instead of chicken. How about more veggies? The possibilities are endless. Don't be afraid to experiment. This recipe is a wonderful canvas to create a meal that is uniquely yours.
Want to make this pot pie creation even easier and faster? Use a great menu planning and recipe app like Menuistia. It can help you plan your meals, create grocery lists, and keep track of all your delicious recipes, not just this pot pie!
Enjoy your wholesome, delicious and easy to make chicken pot pie! And remember, good food, good mood! Happy cooking, everyone!