Tonight's recipe is a double - a Healthy Chicken Pot Pie Recipe from one blog (claimed to be healthy because of the crust recipe on the website) and a Buttery Flaky Pie Crust Recipe from another blog (a top and bottom crust recipe that I'm sure is not as healthy as the one on the other website but was perfect for a chicken pot pie). I made this tonight and I loved it, so I wanted to post these recipes together so I remember next time exactly what I did.
I love chicken pot pie, but I'm lactose intolerant so I haven't had it in years because it is usually made with dairy. This recipe uses almond milk so I wanted to give it a try, and it was delicious. I had my parents over for dinner and they both enjoyed it a lot too (my dad loves chicken pot pie as well). My husband wasn't too fond of the celery but liked everything else. Personally I thought the filling needed a bit more salt, but I also added more chicken and vegetables to the amounts than the original recipe called for so that might be why.
I have never been good at working with pie dough but this recipe was pretty easy to make. I mixed the dough last night and refrigerated two discs. This morning I boiled the chicken, shredded it, cut all the veggies and cooked the filling. About an hour before I wanted to bake the pie, I rolled out the bottom crust, put the filling in, rolled out the top crust and put it on. I crimped the edges, brushed the top with egg wash, made a few slits in the top and popped it in the oven (on top of a baking sheet, just in case anything spilled out but it did not).
The pie plate I use is a little bigger than your average pie plate, about 10.5" wide instead of 9", so I added a bit more chicken, veggies and almond milk to the filling recipe. This pie fed 4 adults with 3 pieces left over.
This is the perfect fall or winter dinner and as a bonus, it can even be made ahead of time. The pictures below are not the best (taken with my phone rather than my camera) but I will try to get better pictures the next time I made this.
Healthy Chicken Pot Pie
Recipe courtesy Well Plated by Erin
1 Tablespoon extra-virgin olive oil
10 ounces chopped baby bella mushrooms
1 cup diced carrots (about 3 medium)
½ cup diced celery (about 1 large stalk)
½ cup diced onions
1½ teaspoons garlic powder
½ teaspoon kosher salt
¼ teaspoon black pepper
¼ cup all-purpose flour
2 cups unsweetened almond milk
2 cups cooked and shredded boneless, skinless chicken breasts (about 8 ounces or 2 small breasts)
½ cup frozen peas
1 Tablespoon chopped fresh thyme
1 prepared pie crust (dairy free if needed)
1 egg (lightly beaten with 1 tablespoon water to create an egg wash)
Preheat the oven to 425°F. Lightly coat a 9-inch pie dish with baking spray (if you are not using a bottom crust). Set aside.
Place the chicken breasts in the bottom of a large pot, then season them lightly with salt and pepper. Give each breast a nice sprinkle. Cover the chicken with 1 inch of water. Place the pot on the stove and bring the water to a boil. Once the liquid is boiling, reduce the heat and let simmer until the chicken reaches an internal temperature of 165°F on an instant-read thermometer or is no longer pink in the center, about 8 to 16 minutes, depending upon the size and number of chicken breasts that you are poaching. A 10-ounce chicken breast will need to simmer for about 12 to 14 minutes. Remove the chicken from water and let it rest until cool enough to handle. Shred chicken – I find that the chicken is the easiest to shred apart while it is still slightly warm.
Heat a large Dutch oven or similar deep, heavy-bottomed pan over medium-high heat. Add the oil to the pan. Once hot, add the mushrooms and cook for 8 minutes, until mushrooms are beginning to brown, stirring occasionally. Add the carrots, celery, onions, garlic powder, salt, and pepper. Cook until the mushrooms have browned more deeply and the carrots begin to soften, about 3 additional minutes.
Sprinkle the flour over the top of the vegetables and cook for 2 minutes. Slowly pour in the almond milk, adding a few splashes at a time, stirring constantly. Bring to a low boil, scraping any brown bits from the bottom of the pan. Continue to let it bubble until thickened, about 3 to 5 minutes. Stir in the chicken, peas, and thyme.
Spoon the chicken mixture into the prepared pie dish.
Roll the pie dough into a circle large enough to cover your dish. Brush the edges of the pie dish with the egg wash, then lay the dough over the top so that it overhangs the sides. Trim the overhang to a ½ inch larger than the edge of the dish. Gently press the dough onto the sides of the dish so that it sticks, then brush all over with the remaining egg wash. With a sharp knife, cut 3 slits in the top.
Bake until hot and bubbly on the inside and the crust is deeply golden, about 25 minutes. Let rest for a few minutes. Serve hot.
NOTES:
The filling can be prepared ahead of time and stored in the refrigerator for 3 days or frozen for up to 3 months (let thaw overnight in the refrigerator). Add the crust just before baking.
This recipe tastes best the day it is made because the crust is the most crisp, but you can store leftovers in the refrigerator for up to 4 days. Reheat gently in the microwave or oven.
To make the recipe vegetarian, substitute an additional 2 cups of chopped vegetables for the chicken. The pot pie will still be delicious and hearty.
To make gluten free, use your favorite gluten free pie crust.
Homemade Buttery Flaky Pie Crust
Recipe courtesy Sally’s Baking Addiction
This recipe is enough for a double crust pie. If you only need 1 crust for your pie, cut this recipe in half OR freeze the other half per the make ahead tip instruction below.
2½ cups all-purpose flour (spoon & leveled) plus more as needed for shaping and rolling
1 teaspoon salt
6 Tablespoons unsalted butter, chilled and cubed
2/3 cup vegetable shortening, chilled
½ cup ice water
For best results, chill all ingredients before using. Mix the flour and salt together in a large bowl and chill them.
Add the chilled and cubed butter and shortening to the chilled flour and salt mixture.
Using a pastry cutter or two forks, cut the butter and shortening into the mixture until it resembles coarse meal (pea-sized bits with a few larger bits of fat is OK). A pastry cutter makes this step very easy and quick.
Measure ½ cup of water in a cup. Add ice. Stir it around. From that, measure ½ cup water since the ice has melted a bit. Drizzle the cold water in, 1 Tablespoon at a time, and stir with a rubber spatula or wooden spoon after every Tablespoon added. Stop adding water when the dough begins to form large clumps. I always use about ½ cup of water and a little more in dry winter months (up to ¾ cup). Do not add any more water than you need.
Transfer the pie dough to a floured work surface. The dough should come together easily and should not feel overly sticky. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Cut dough in half. Flatten each half into 1-inch thick discs using your hands.
Wrap each tightly in plastic wrap. Refrigerate for at least 2 hours and up to 5 days.
When rolling out the chilled pie dough discs to use in your pie, always use gentle force with your rolling pin. Start from the center of the disc and work your way out in all directions, turning the dough with your hands as you go. Visible specks of butter and fat in the dough are perfectly normal and expected!
Proceed with the pie per your recipe’s instructions.
NoteS:
Make Ahead & Freezing Instructions: Prepare the pie dough through step 4 and freeze the discs for up to 3 months. Thaw overnight in the refrigerator before using in your pie recipe.
Shortening: I use between 2/3 and 3/4 cup of cold shortening in this dough. Lately, I find 2/3 cup (which is 10 Tbsp + 2 teaspoons) works best.
Salt: Use regular table salt. If using kosher salt, use 1¼ teaspoons.
