Chicken Pot Pie Comfort

These are nothing else will more a more welcoming dinner than comfort food.

Chicken Pot Pie definitely meets that criteria and it's an easy meal prep too. Area  restaurants remain shuttered here too, except for take-out orders. We enjoy dining locally and when traveling, But, cooking dinner at home has always been a regular occurrence. This dinner was delicious served with a side salad. 

I wasn't specifically looking for a dinner recipe, the night we enjoyed this, but so glad to have found it while net-surfing. Does everyone do that in these days of self-isolation? 

The recipe is courtesy of former talk show host/actress Jenny Jones and available on her Jenny Can Cook website and on YouTube (note you won't find any ads or endorsements here).  For those who may remember it, The Jenny Jones Show was a tabloid-style TV talk show. It ran for 12 seasons, from 1991 to 2003 and was taped in Chicago, ILL.

Chicken Pot Pie Recipe

The creamy filling and flaky crust are made without any cream or butter, just milk, chicken broth and vegetable oil.  It's helpful to have all the ingredients chopped and ready before starting. You can substitute veggies like broccoli, corn, mushrooms, green beans in this recipe. It's a great way to use any leftover/frozen vegetables in the fridge or freezer. 

Prep Time: 35 minutes

Cook Time: 25 minutes

Total Time: 1 hour 
Serves: 3-4 (leftovers are a good thing)

Filling

• 1 C chicken stock (unsalted) 
• 1 C whole milk
• 1/2 C all-purpose flour
• 2 tsp olive oil
• 2 boneless chicken breasts (about 1 lb.) cut into 1-inch pieces
• 1 C chopped onion
• 2 carrots, sliced 1/8-inch thick (1 C)
• 2 stalks celery, sliced 1/8-inch thick (1 C)
• 1 C frozen peas, thawed on a paper towel
• 3/4 tsp salt (less if using salted stock)
• pepper to taste
• poultry seasoning (optional)

Top Crust

• 1 2/3 C all-purpose flour
• 1/4 tsp salt
• 1/3 C vegetable oil
• 1/3 C 1% milk
• egg wash (one egg yolk + 1 tsp water)

INSTRUCTIONS

Filling

1. Preheat oven to 400° F.
2. In a small bowl, whisk together stock, milk, and flour until smooth. Set aside.
3. Heat the oil in your biggest pan over med-high heat. Cook and stir onion, carrot, & celery for 2 minutes.
4. Add chicken. Cook & stir for 2 minutes.
5. Stir in peas followed by chicken stock mixture, salt & pepper. Cook, uncovered, for 2-3 minutes until thick.
6. Pour into a 9-inch deep dish pie pan. Set aside, uncovered.

Crust

1. Combine flour and salt in a bowl.
2. Add oil & milk all at once. Stir with a fork.
3. Shape into a 5-inch disc and place between 2 sheets of floured wax paper, then roll into a 12-inch circle.
4. Brush rim of pie pan with eggwash.
5. Gently remove crust from wax paper by draping it over your arm and place onto pie. Trim away or flute overhanging crust, pressing down edges.
6. Brush entire crust & edges with eggwash. Using a sharp knife, poke a dozen holes in the top to release steam.
7. Place on a foil-lined baking sheet. Bake for 25 minutes. Let stand 15-20 minutes before serving (if you can wait that long).

Luckily, all the ingredients were available in our home in the freezer and pantry. This was an easy recipe. I'm planning a do-over with various veggie combinations.

Grenville's rating was two forks. He was happy there were leftovers for another meal.