Chicken Pot Pie

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One of my favorite things about cooking, is the smile on my husband’s face when he eats my food. Whenever I make anything, I always rely on him to give me his honest opinion so I can perfect my dishes – I have to say, he gave me a PERFECT on this one! Now I want to make it over and over again.

The cool thing about this Chicken pot pie is I add the chicken separate from the veggies instead of mixing it all together like many recipes call for it. By doing that, I’m giving myself the freedom to turn it into a Veggie Pot Pie for myself (being a vegetarian – I have to find ways to share meals without making separate ones all the time!) I’ve also tried to make it healthier in my own way by cutting out the butter and replacing it with olive oil and cutting out the cream completely. And of course, for my Li’l bit of Spice, there’s some hot sauce in there!

Here’s how I made it!

For the Chicken:

Preheat Oven to 400°F. Season boneless, skinless chicken with salt and pepper on both sides. Place on baking sheet and bake for 20 minutes.
When it’s done cooking, remove from oven and let it rest for a couple of minutes then shred it with a fork.

For the Veggie filling:

Preheat the oven to 400°F
In a nonstick pot, heat the oil. Then add in the onions, garlic, peas, carrots, and celery.

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Mix well and saute for about 3-5 minutes until the onions turn translucent.

Add in the flour and mix well. Let it cook for about 5 minutes so the flour is not raw.

Add in the veggie broth, salt, pepper, turmeric, thyme and hot sauce.

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Lower the heat just a little bit and cook until the mixture thickens.

Layer individual ramekins with veggie mixture, then the shredded chicken, then a little more of the veggies. For the vegetarian in you, there’s no layering involved! So easy!

Cover the ramekins with pie crust (not gonna lie – still working on figuring out how to make this), then brush with a little egg wash. Bake it in the oven for 20 minutes and there you have it! Beautiful Chicken (or veggie) Pot Pies!

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Here’s the consolidated version. This recipe makes 4 servings.

1 boneless, skinless chicken breast
1 c diced carrots
1 c diced celery
1 c frozen peas
1/2 c diced onions
4 cloves minced garlic
1/2c whole wheat flour
5 c veggie broth
1/2 tsp turmeric
1 tsp hot sauce
1 Tbsp thyme
1 whole pie crust
1 egg
salt and pepper to taste
For the Chicken:
Preheat Oven to 400°F. Season boneless, skinless chicken with salt and pepper on both sides. Place on baking sheet and bake for 20 minutes.
When it’s done cooking, remove from oven and let it rest for a couple of minutes then shred it with a fork.
For the Veggie filling:
Preheat the oven to 400°F
In a nonstick pot, heat the oil. Then add in the onions, garlic, peas, carrots, and celery.
Mix well and saute for about 3-5 minutes until the onions turn translucent.
Add in the flour and mix well. Let it cook for about 5 minutes so the flour is not raw.
Add in the veggie broth, salt, pepper, turmeric, thyme and hot sauce.
Lower the heat just a little bit and cook until the mixture thickens.
Layer individual ramekins with veggie mixture, then the shredded chicken, then a little more of the veggies. For the vegetarian in you, there’s no layering involved! So easy!
Cover the ramekins with pie crust (not gonna lie – still working on figuring out how to make this), then brush with a little egg wash. Bake it in the oven for 20 minutes and there you have it! Beautiful Chicken (or veggie) Pot Pies!

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Sapna

I'm Sapna, a foodie, blogger, wife, mom of two beautiful girls, and lover of spices.  I have a background in Nutrition and Dietetics, which I use to incorporate healthy options into all of my recipes.  I love traveling to new places, trying new food, and in turn, creating them in my kitchen to relive the magic. When I'm not in the kitchen, I love curling up with a good book, playing with my munchkins, running, hanging out with friends, and gardening.

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