The other night Jon randomly sent me a text saying we should make a chicken pot pie. I started looking at recipes and couldn’t find one that I had the ingredients on hand, so I decided to just wing it. I knew it couldn’t be too bad with chicken and vegetables! I am going to share the exact recipe that I used, but know that you can substitute out a lot of ingredients and add some more in.
I will say though, this was GOOD. He said it was his favorite meal I’ve ever made! I was pretty surprised how well it turned out too. This is comfort food at its best!
Feel free to use a pie crust from the store, I didn’t have that at home. It would save you a lot of time. Also, You could use all almond milk or all whole milk. It would taste just as good!
For the filling, I just added salt and pepper to taste. You could add onions too but I didn’t have one on hand.
Please let me know if you make this!! It was delicious, Ill be making it again this weekend!
Chicken Pot Pie
Ingredients
For pressure cooker shredded chicken
- 1 1/2 lbs organic chicken breast
- 1 tbsp salt
- 1 tsp pepper
- 1 cup water or broth
Crust Ingredients
- 1 1/4 cups organic all-purpose flour
- 1/2 cup organic butter cold chopped
- 1/4 tsp salt
- 1/4 cup ice water
For Filling
- 1 tbsp olive oil extra virgin
- 1 cup organic frozen green beans
- 1 can organic sliced carrots
- 2 stalks celery chopped
- 1/2 can trader joes sweet corn
- 1 tsp onion powder
- 1 tsp garlic powder
- salt
- pepper
- 1/2 tsp poultry seasoning
- 1/4 cup organic all-purpose flour
- 1 cup organic unsweetened almond milk
- 1 cup organic whole milk
- 1 1/2 lbs shredded chicken breast
- 1 egg for egg wash
Instructions
- place chicken in pressure cooker. Add water and spices. I used the auto setting for poultry to cook.
- In a large mixing bowl combine flour and salt. Add in butter and stir until mixture resembles course crumbles. Stir in ice water a tablespoon at a time, keep mixing until it forms a ball. Wrap in plastic and store in refrigerator.
- Preheat the oven to 425 degrees F. Lightly coat a 9-inch pie dish with baking spray. set aside.
- Heat a large sided pan over medium-high heat. Add oil to pan, once hot add green beans and celery. Cook for about 8 minutes. Add in carrots, sweet corn, onion powder, garlic powder, poultry seasoning, salt and pepper. Cook for about 3 more minutes.
- Sprinkle the flour on top of the vegetables and cook 2 minutes. Slowly pour both cups of milk and stir. Bring to a low boil, scraping the brown bits from the bottom of pan. Let thicken for 3-5 minutes on low.
- By this time the chicken should be done. Take out and shred chicken. Stir into the vegetable mixture. Spoon the mixture into the prepared pie dish.
- Take the pie dough out and roll into a circle large enough to cover the whole pie dish. Brush the edges of the dish with an egg wash. Lay the pie dough over dish and press down on sides. Cut three slices in the top to let it vent. brush top with egg wash.
- Bake until hot and bubbling and golden crust. About 25 minutes. Serve and enjoy!
