Chicken Pot Pie with Vegetables
To many people, chicken pot pie with vegetables is a travesty, but this recipe is so good that even purists will love it.
By Yankee Magazine|Oct 31 2019|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanTo many people, chicken pot pie with vegetables is a travesty, but this recipe is so good that even purists will love it.
Yield:
6 servingsIngredients
1 3-pound chicken, cut up
1 bay leaf
1 teaspoon salt
1-1/2 cups chopped carrots
5 small onions, quartered
1 cup fresh or frozen peas
1 cup chopped fresh mushrooms (or substitute 1 cup potatoes, cut into 1/2 inch cubes)
1/2 teaspoon poultry seasoning
salt and pepper to taste
1/3 cup flour
1/2 cup milk
pastry for a single-crust 9-inch pie
1 egg yolk, beaten with 1 tablespoon water
Optional: 2 tsp. fresh chopped thyme (plus extra for garnish)
Instructions
Place chicken, bay leaf, salt, and 2 cups water in a 4-quart Dutch oven. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour or until chicken is tender. Strain broth, discard bay leaf, and return to Dutch oven. Cool chicken, remove meat, and cut into large chunks; set aside. Add carrots and onions to broth and cook, covered, until tender. Drain broth, add enough water to make 2-1/2 cups liquid, and return to Dutch oven. Stir in peas, mushrooms, seasonings, and chicken. Combine flour and milk and mix until smooth. Stir flour mixture into broth and cook over medium heat, stirring constantly, until mixture boils and thickens. Pour hot mixture into 2-quart casserole.
Roll out pastry to fit top of casserole. Cut slits in top. Place crust over chicken mixture and trim edge, leaving enough to form a ridge. Flute edge and brush with egg wash. Bake at 400 degrees F for 30 to 35 minutes, until crust is golden and filling is bubbly.
My family liked this dish and said it tasted as good as a frozen pot pie. I would be careful of the amount of onions though…too much makes the dish taste sweet. I would definitely make this again!
My family of 7 really enjoyed this dish. It was very good comfort food and much more economical and tasty than frozen chicken pot pie.
Great, but I changed onions to “pearl onions”, and added a jar of diced pimientos. Doubled recipe to fill a 15×11 glass casserole dish. Everyone loved it, and want to know when I’m cooking it again.
“To many people, chicken pot pie with vegetables is a travesty…”
Maybe I have been living in a bubble? Because I have never heard of a Pot Pie, without vegetables, especially without potatoes.
I love garlic so I added 3 cloves minced. I didn’t drain the chicken broth and didn’t add any water. We loved it and I will make again many times.