Dinner · kid friendly · Lunch · sugar 2.0

Just Comfort Food – Single Crust Chicken Pot Pie

Just Comfort Food……

Today’s post is for those of you who have already been hit by the fall weather. I created this recipe last week when it was sweatshirt weather, and today it is 89 degrees. This recipe is absolutely a go to chilly weather recipe and it dates back to who knows when. When you want some comfort food that is super simple this is the way to go. So, if it is still a little warm in your neck of the woods just put it to the side until a chilly, or drizzly day, and you will be so glad that you have it.

Single crust chicken and veggie pot pie with a lattice crustThis traditional one pot wonder is super easy by taking just a few simple short cuts. I like to just use a top crust to save calories, and time. I suppose you could buy a premade crust, but this crust is so easy you really don’t need to. I use the 321 pie crust for just about all of my pastry related recipes. 😉 Next, I use frozen veggies. The pieces are smaller, they cook faster, and the prep time is negligible. Except for the potato, I used a whole potato and cubed it up, but you could probably grab that out of the frozen section as well. There isn’t any messing with making the roux, it is simply just sprinkling flour over the top of everything and it makes its own sauce. I quickly fried up some chicken, but I suppose you could always shred up a deli chicken if you wanted. And I chose to make the crust a lattice crust this time to have to mess around with precision. So easy, and just as yummy.

chicken potpie2Here is how easy this recipe is. I threw some chicken tenders in a pan to brown, while they were busy doing that I threw together the pie crust, and tossed it in the fridge to chill. As soon as the chicken was done I removed the chicken, deglazed the pan with the boullion and threw in all the veggies. Turned on the oven to preheat, and then shredded up the chicken and added it back in. Poured in the milk, sprinkled the flour, and simmered for a few minutes before removing it from the heat. Rolled the pie crust out, cut it into strips, dumped all of the amazing chicken and veggies into the pie plate, and topped with the lattice crust. Popped it in the oven for 30 minutes and voila, it was ready to serve. Prep time before cooking was 15, maybe 20 minutes. Not bad for hands on time. It really is that easy. Toss up a nice big green salad while it is cooking, share with someone you love, sit back, relax, and enjoy! (I obviously do a lot of tossing and throwing when I cook. 😉 )

chicken pot pieDo you prefer chicken or beef pot pie?

Single Crust Chicken Pot Pie

By Angie Gouchenour

4-6 servings

chicken potpie3Ingredients

321 Pie Crust

¾ cup white wheat flour

1/8 teaspoon salt

1 Tablespoon Sugar 2.0

4 Tablespoons chilled butter cut into pieces

5 Tablespoons ice water

Filling

8 chicken raw tenders (You will brown and shred them) (Approx. 2 cups cooked and shredded)

½ cup boiling water + 2 chicken bouillon cubes

1 cup frozen peas and carrots

1 c frozen green beans

1 cup frozen corn

1 cup diced potatoes

1 ½ cup milk (I used cashew milk)

2 Tablespoons white wheat flour

½ teaspoon black pepper

¼ teaspoon dried oregano

2 teaspoons garlic powder

1 teaspoon onion powder

Directions

In a fry pan over medium heat brown your chicken tenders

While the chicken is browning make the pie crust by combining the flour, salt, and Sugar 2.0 with chilled butter in a medium bowl. Cut the butter into the flour using a pastry cutter or your hands leaving pea size pieces of butter

Add the water one Tablespoon at a time until the dough comes together

Wrap the dough in a piece of parchment paper and chill while mixing up the filling

When the chicken is browned set it to the side on a plate

Preheat the oven to 375’f

Add the bullion and water mix into the hot pan to deglaze the bottom (If you have chosen to cook your chicken another way just pour the bullion and water into the pan)

Add the peas, carrots, green beans, and potatoes to the pan and sautee until tender

Shred the chicken and add it back into the pan

Pour the milk into the pan and sprinkle the flour over the top

Simmer for 2-3 minutes until the mixture thickens and remove it from the heat

Remove the dough from the fridge and roll out into a square or circle and cut it into 8-10 strips (They don’t have to be perfect)

Pour the chicken and veggie mixture into a 9.5 inch pie plate

Lay half of the strips across the plate, fold back every other strip and alternate with the leftover strips of crust

Tuck any ends down into the pie that might be sticking out

Place in the preheated oven for 30 minutes until lightly browned and bubbly

Remove and allow to cool 5-10 minutes before serving

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