Recipe / Lunch

Easy Chicken Pot Pie

This has always been one of my favorite comfort dishes. And up until recently, I would either buy it or bribe Naomi to make it—now I make it when I want it. Problem solved.

Easy Chicken Pot Pie by Real Food by Dad

Of course, my recipe has a few shortcuts, so this can easily be thrown together in 30 minutes or less. Yes, you really can have homemade chicken pot pie in less then the time it takes you to heat up the Marie Callender’s version from the freezer! I should know.

Easy Chicken Pot Pie via Real Food by Dad

The shortcut does not include using condensed soup of any kind. However, it does require some cream, milk and wine along with starting the whole recipe with some fried sage in brown butter – a trick I picked up from Naomi, it’s a must. Seriously, the flavor that adds is awesome. From there, saute your veggies—and don’t skip the red bell pepper, it gives this whole dish a lot more flavor, just as the Parmesan cheese does. And you guys know I like my Parmesan for flavoring. Other time saving shortcuts include shredding rotisserie chicken and using puff pastry for the top instead of homemade pie crust.

Easy Chicken Pot Pie with Real Food by Dad

See, easy and (close to) homemade! But if you want to be hard core, go for it – make your shredded chicken by roasting two breasts in the oven and while you are at it, go for the whole shebang and make your own pie crust or go really extreme and make puff pastry from scratch (the latter I’ve been told is a real time sucker).

Mix and match the components homemade vs. semi-homemade as you prefer, but in the end your family will love it for its deeply flavored filling. Anything else is a bonus. So go for it and get cooking!

Yield: 6

Easy Chicken Pot Pie

Easy Chicken Pot Pie by Real Food by Dad

Ingredients

  • 3 tablespoon unsalted butter
  • 5 large sage leaves
  • 1 large shallot, chopped
  • 3/4 cup diced carrots
  • 3/4 cup diced red bell pepper
  • 11/2 teaspoon kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 2 tablespoon flour
  • 1 cup milk
  • 3/4 cup heavy cream
  • 1/3 cup Marsala wine (or dry white wine)
  • 1 1/2 lb shredded rotisserie chicken
  • 1 1/2 cups diced and cooked potatoes
  • 1/2 cup frozen peas
  • 1/4 cup finely grated parmesan cheese
  • 1 sheet puff pastry, thawed according to package
  • 1 egg plus 1 tablespoon milk, mixed together for egg wash

Instructions

  1. In a large skillet, melt butter until it bubbles and foam. Add in sage and cook until butter starts to brown. Remove sage leaves and discard. Stir in shallots, carrots, red bell peppers, salt and pepper and cook until vegetables are softened. Add in flour and stir to combine. Stir in milk, cream and wine and cook until mixture starts to bubble, whisk for two -three minutes or until sauce starts to thicken. Add in chicken, potatoes and parmesan cheese and stir to combine. Remove pan from heat.
  2. Transfer chicken mixture to oven proof bowls. Cut puff pastry into six pieces. Place pastry over the tops of bowls and brush with egg wash then cut slits in the pastry to allow steam to escape. Bake at 400 for 15 minutes or until pastry top is golden brown.
© Matt Robinson
Category: Lunch
 

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