This homey pie boasts creamy, savory sauce and refrigerated piecrust dough for convenience.
2 tablespoons olive oil, divided
1 1/2 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
12 ounces assorted mushrooms, such as shiitake and button, sliced
1 cup thinly sliced onion
1 tablespoon chopped fresh thyme
2 garlic cloves, minced
1 cup finely chopped carrot
8 ounces green beans, trimmed and cut into 1-inch pieces
2 cups unsalted chicken stock (such as Swanson)
1.1 ounces all-purpose flour (about 1/4 cup)
1 cup frozen green peas
2 tablespoons chopped fresh flat-leaf parsley
1/2 (14.1-ounce) package refrigerated pie dough
How to Make It
Preheat oven to 425°. Coat an 8-cup ceramic oval baking or gratin dish with cooking spray.
Heat a large Dutch oven over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add half of chicken to pan; cook 3 minutes or until lightly browned. Remove chicken from pan. Repeat procedure with remaining chicken.
Add remaining 1 tablespoon oil to pan. Add mushrooms, onion, thyme, garlic, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper to pan; cook 12 minutes or until mushrooms are browned, stirring occasionally. Add carrot and green beans; cook 3 minutes, stirring occasionally. Combine stock and flour in a bowl, stirring with a whisk. Add stock mixture to pan; bring to a boil, scraping pan to loosen browned bits. Cook 3 minutes or until slightly thickened. Stir in chicken, peas, and parsley. Spoon chicken mixture into prepared pan.
Roll dough to an oval large enough to cover the baking dish. Lay dough over filling. Fold edges under, and crimp, if desired. Bake at 425° for 25 minutes or until browned and bubbly.
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This is not a "creamy" pot pie; for that you need milk, and I might replace half the broth with milk next time. I also always thicken with 1/2 as much cornstarch, as you thus avoid lumpiness, flour taste, and excess calories. The cornstarch gives a nice gloss, too. Additionally, I added smoked paprika, herbes de Provence and used seasoned salt (Old Bay Seasoning) instead of regular salt, and used 1/4 cup of white wine in place of 1/4 cup stock. Also made my own light pie crust to avoid preservatives and other stuff. Next time, will also add some cooked diced potatoes. I made this the night before and let the mixture sit in the fridge until dinner time when I put the crust on and baked it. I'm sure it profited by having time to let the flavors mingle. It's a bit time-consuming, so I would make the filling on one of those evenings or mornings when you can putter, then put on the crust and bake it right before dinner. Served this in individual ramekins with a side of corn on the cob and a small lettuce and tomato salad.
This is a great chicken pot pie made with lux ingredients. My husband and I loved it and I would serve this to company for sure. I, however, also make a really excellent chicken pot pie with the more traditional ingredients so my son was not a fan. I'll keep the recipe and highly recommend it but for the time being I'll be making my standard recipe as my son loves it.
We did not care for it. The gravy and the veggies just weren't quite right. I saved the left overs thinking that maybe it would be better the next day. The gravy took on a sickly grey color. I threw it out.
Tonight will be my fourth time making this pot pie and it comes out well every time. However, there's one swap I ALWAYS make with any of Cooking Light's recipes. I never use unsalted chicken stock. Never ever. Never. I tried it one time in another recipe of theirs years ago, used the directed salt and pepper, and it even then it was the blandest thing. I told myself that day, never ever again. I know it's an ingredient to cut down on sodium, but honestly I'll just drink more water with my meal to balance it out if that's what it takes to get some solid flavor up in there. With that only swap, I never have issues with this recipe or any other which calls for the unsalted stock. I just never use it. I'm pretty sure I add extra garlic to this one as well because I have a garlic problem. I really would like to try it with the white wine that's been suggested by a few others, though! That sounds really solid. Also the smoked paprika, that sounds like a great try as well. Might give one of them a shot in tonight's version and see how it changes the flavor! :)
definitely better night 2 when all the flavor sat together in the fridge all day! But, it was really delicious, I used pills bury crescent roll dough in place of pie crust since I had a lot to use up. It was getting pretty dark brown with 8 minutes left, so I turned off the oven and let the residual heat finish the job. It was a hit.
Delish, this beat my other favorite CL pot pie recipe. However, as some other reviews stated it's a little bland and in oder to bring out the great flavors, I added about a half teaspoon of low sodium season salt, and that made all the difference. Used a frozen pie crust; thawed, rolled out and put back in freezer for 10 min., layed on top of hot filling in a 9x13 Pyrex dish.
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