A pie is a fantastic dish to use up your leftover grilled or rotisserie chicken. Other than chicken, you can use leftover turkey too. The filling has chicken, mushroom, and other veggies enhanced by chicken stock and flavored with celery and bay leaf. Chicken pot pie is a wholesome, one-pot dish that can be quite fulfilling. It has protein from the chicken, fiber from the veggies, and carbs. A chicken pot pie is a savory meat pie with chicken and vegetables. The top crust is flaky pastry, and I have made it only with a pastry top with no crust at the bottom. You can make pot pie with a skillet, pie pot, or baking dish. It can also be done on a stovetop or oven. I made it with a skillet in the oven as a one-pot dish.
Doing this in a skillet makes this a one-pot dish. One-pot dishes are convenient as it avoids the cleaning of multiple utensils. I have used a cast-iron skillet which worked very well. You use the same skillet for cooking the chicken and vegetables, which act as the filling for the pie. Using egg wash to brush the top of the pie sheet before baking gives a wonderful golden brown color to the pie and makes it flaky. This pot pie recipe uses a single pie crust on top. I have avoided using one in the bottom as mostly the bottom crust becomes soggy with the semi-liquid filling on top. You may use one on the bottom if you like. Just add one more pie sheet with no change in the recipe. The savory filling with sauteed mushrooms has great flavor.
Chicken Breast (ref note 1) – Get raw or cooked boneless, skinless chicken breast. You would need to cook raw chicken breast as mentioned in the instructions. Cooked or leftover chicken breast pieces save you cooking time. Chicken thighs are ok too. Butter – the source of fat to saute everything. Use it instead of oil for more flavor. Chopped Onion & minced garlic – regular aromatics in most recipes. Garlic powder can be used instead. Carrots – not many savory pies without a carrot. Celery – to add more herby flavor. Mushroom – I love the flavor of mushrooms. Green Peas – blanch them and add to the filling. All-purpose Flour – absorbs all the extra liquid to thicken the filling and avoid having it runny. Milk – adds creaminess to the filling. You may use heavy cream as a substitute. Chicken stock – a flavorful filling needs good chicken stock. Chicken broth is a good alternative. Bay leaf – herbs to accentuate the aroma. Ready-made pie sheet – You can use one that is homemade too. Egg Wash – helps in giving the top crust a golden brown color. Salt & pepper – remember the stock is also salty, so taste the filling before adding salt. Use black pepper for heat. Parsley – (optional) used as a garnish.
Take a mixture of salt and pepper. Rub it well on all sides of the chicken breast or thigh. On a hot skillet of medium heat, melt the butter. Place the breast slice and cook it on one side for 4-5 minutes. Flip it. You should see the chicken has turned white on the cooked side. Cook on the other side for another 4 minutes. Take the chicken out of the pan. Using a fork, shred the cooked chicken. Keep it aside. Melt the rest of the butter in the same pan on medium-low heat. Add onion, celery, and carrot. Saute the vegetables for a couple of minutes. They will become slightly soft, and the onion loses its pungency. Add mushrooms to the pan. Saute it for a couple of minutes again before you add garlic. Garlic needs to be cooked for 30 seconds to a minute to lose its raw smell. Add the flour, thyme, and pepper. Mix everything and cook for 2 minutes. To avoid the flour getting stuck to the bottom of the pan, stir the mixture occasionally. Add stock and milk along with bay leaves. Mix everything well to ensure there are no lumps. Let the mixture simmer until it thickens. You should switch off the flame at this point. Add chicken and green peas. Get a store-bought pie sheet and roll it to even out the thickness. Place the skillet’s lid on top of the pie sheet and cut around it by leaving half an inch to the border of the lid. This is because you need that half-inch to fall over the border and seal the fillings from the corners. Take the pie sheet over the skillet containing the cooked fillings. Cover the skillet on all sides, and you can pinch the half-inch over the corners. Pinching it creates a pattern in the pastry on the corner. Place the skillet in the oven and bake until you see a golden crust. It should take 25-30 minutes. Serve & Enjoy !!! Stovetop Chicken Broccoli Rice Casserole Chicken Spaghetti Bake Tuna Pasta Bake Loaded Vegetable Pasta Bake Chessy Pasta Bake With Sausage
