chicken pot pie

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category: [poultry]

Crust: (see pie crust recipe)

Filling: 2 tablespoons unsalted butter 1 cup chopped carrot 1/2 cup chopped onion 1 teaspoon chopped fresh thyme 3 cups fat-free, lower sodium chicken broth 2 1/3 cups cubed red potato (about) 1.5 ounces (about 1/3 cup) all-purpose flour 1/3 cup water 2 cups diced cooked rotisserie chicken 1 cup frozen petite peas 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper Cooking spray 2 teaspoons 1% low-fat milk
  1. Make crust and chill until ready to use.

  2. Preheat oven to 400F.

  3. To prepare filling, melt 2 teaspoons butter in a Dutch oven over meduim-high heat. Add carrot, onion, and thyme; cook 8 minutes or until vegetables are soft. Add broth and potato; bring to a boil. Cover and simmer 10 minutes. Combine flour and 1/3 cup water in a small bowl; stir with a whisk until smooth. Return potato mixture to a boil. Slowly drizzle flour mixture into potato mixture, stirring constantly. Cook 1 minute or until mixture thickens. Stir in chicken, peas, 1/2 teaspoon salt, and pepper. Spoon chicken mixture into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Place dough on top of chicken mixture, pressing to edge of dish. Cut 4 slits in top of crust to allow steam to escape. Gently brush crust with milk. Bake at 400° for 50 minutes or until golden and bubbly. Let stand 10 minutes.