Chicken Pot Pie

With the cold and blustery day we had here yesterday in Denver it seemed like the perfect time to make a chicken pot pie! While most recipes seem to call for cream and milk and butter I wanted to find something that would be somewhat healthier without all that fat. The following recipe is an adaptation from Robin Miller’s recipe over at the food network site. Super easy to do and a great way to feed a crowd, leftovers are delicious. Hope you enjoy and for those that celebrate are having a very Merry Christmas! Until next time…cheers!

Chicken Pot Pie (loosely adapted from Robin Miller)

  • 2 teaspoons vegetable oil
  • 1  small chopped onion
  • 1 small diced shallot
  • 4 boneless chicken breast halves cut into 1 to 2-inch cubes, about 4 cups
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon paprika
  • 4 carrots, peeled and chopped
  • 3 celery stalks, chopped
  • 2 russet potatoes diced into small pieces
  • 1 1/2 cups reduced-sodium chicken broth
  • 1/2 cup dry white wine
  • 1 teaspoon Dijon mustard
  • 1/2 cup frozen corn kernels
  • 1/2 cup frozen peas
  • 9-inch refrigerated pie crust
  • 1 egg, lightly beaten


Preheat oven to 425 degrees F.

Start with the onion and dice into small pieces.

Chop carrots into bite size pieces.

Dice the celery into small pieces

Don’t forget about the potatoes!

Cut up the chicken into small chunks (big ones work well if you don’t have little munchkins around who need you to cut up their food!)

Combine flour, salt, pepper and paprika in a small bowl, set aside for later.

Heat the oil in a large Dutch oven over medium heat. Add onion and shallots.

Saute about 2 minutes until they look like this, nice and golden brown.

Add the chicken and saute 5 to 7 minutes, until browned on all sides.

Add the flour to the chicken and stir to make sure each piece is coated, then pour in the chicken stock, mustard and white wine. Stir to coat.

Stir in carrots, celery and potatoes and mix well.

Bring mixture to a boil. Cook until vegetables are tender when pierced with a fork.

Transfer to a casserole dish and add in the corn and peas. (There should be more than enough to fill a 2 quart dish with leftovers.)

Put the pie crust on top of casserole and seal the crust around the edges of the dish.

Brush the top with beaten egg and prick the surface with a fork to allow steam to escape. Place the dish on baking sheet and bake 8 to 10 minutes, until crust is golden. (Make sure you beat the egg wash well so it doesn’t look quite so yellow when you do it! )

Serve with a green salad and some biscuits to dip in the pot pie for a nice rounded meal! Enjoy!


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