Equipment
- Equipment:
- 1 oven safe bowl per serving, about 8 to 10 oz capacity or individual bakeware (optional)
Ingredients
Pot Pie
- Nonstick spray
- 2 Pie shells needed for top and bottom. If using an oven safe bowl you may need 1 more pie shell for proper area coverage
- 1 tsp Extra-virgin olive oil
- 1/2 cup Carrots diced
- 1/2 cup Celery diced
- 1/4 cup Onion diced
- 1 clove Garlic minced
- 2 TBSP All-purpose flour
- 2.5 cups Chicken broth
- 6 oz Chicken breast boneless skinless cut into bite-size pieces
- 1/2 cup Potatoes peeled and diced small
- 1/2 tsp Fresh thyme leaves
- 1/4 cup Green Peas
Simple Vinaigrette Dressing
- 3 tsp Extra-virgin olive oil
- 1 tsp Balsamic vinegar
- 1/2 tsp Dijon mustard
- 1/4 tsp Honey
- Salt to taste
- Black pepper to taste
Green Salad
- 4 cups Mixed greens
- 1 cup Cherry tomatoes halved
- 1/2 Cucumber sliced
- 1/4 Red onion thinly sliced
Ginger Beer
- 24 oz Ginger Beer cold
Instructions
- Preheat oven to 375°F (190°C).
- If using oven safe bowls: Lightly grease individual oven safe bowls or baking vessels (about 8 oz capacity) with nonstick spray. Cut the amount of pie dough needed to line the inside. Lightly press the pie dough into the vessel and trim any excess off. Set aside. Cut two circles from the pie shell to fit the top as well.
- If just using pie shells: Line one of the pie shells into a pie tin or pie dish (if it already comes in a pie tin ignore this step).
- Add the oil to a saucepan or pot over medium heat. Once hot, saute the carrots, celery, onion, and garlic until the onions are translucent, about 5 minutes.
- Stir in the flour until fully combined. Then stir in the broth, chicken, potatoes, and thyme. Bring to a simmer to build flavor, about 15 to 20 minutes until the potatoes are tender and the chicken is cooked through. Stir in the peas. Season with salt and pepper to taste.
- Spoon the mixture into the baking vessels (or into the pie tin). Place the pie dough over top and crimp the edges together to seal.
- Bake for 25 to 35 minutes until golden brown.
- Cool for about 5 minutes before serving.
- If using individual baking vessels: Be very careful when serving as the vessel will be very hot.
- If baking in a pie tin: Portion the pot pie; save or freeze any remaining for future use.
- For the dressing: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, and salt and pepper to taste.
- For the salad: In a salad bowl, combine the mixed greens, halved cherry tomatoes, cucumber (sliced), and red onion (thinly sliced). Drizzle with dressing.
- Serve the pot pie with salad and ginger beer.
Nutrition
Calories: 1194kcal | Carbohydrates: 138g | Protein: 35g | Fat: 56g | Saturated Fat: 16g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 27g | Trans Fat: 0.01g | Cholesterol: 60mg | Sodium: 1998mg | Potassium: 1222mg | Fiber: 9g | Sugar: 40g | Vitamin A: 6984IU | Vitamin C: 53mg | Calcium: 128mg | Iron: 8mg
Chicken Pot Pie
Equipment
- Equipment:
- 1 oven safe bowl per serving, about 8 to 10 oz capacity or individual bakeware (optional)
Ingredients
Pot Pie
- Nonstick spray
- 2 Pie shells needed for top and bottom. If using an oven safe bowl you may need 1 more pie shell for proper area coverage
- 1 tsp Extra-virgin olive oil
- 1/2 cup Carrots diced
- 1/2 cup Celery diced
- 1/4 cup Onion diced
- 1 clove Garlic minced
- 2 TBSP All-purpose flour
- 2.5 cups Chicken broth
- 6 oz Chicken breast boneless skinless cut into bite-size pieces
- 1/2 cup Potatoes peeled and diced small
- 1/2 tsp Fresh thyme leaves
- 1/4 cup Green Peas
Simple Vinaigrette Dressing
- 3 tsp Extra-virgin olive oil
- 1 tsp Balsamic vinegar
- 1/2 tsp Dijon mustard
- 1/4 tsp Honey
- Salt to taste
- Black pepper to taste
Green Salad
- 4 cups Mixed greens
- 1 cup Cherry tomatoes halved
- 1/2 Cucumber sliced
- 1/4 Red onion thinly sliced
Ginger Beer
- 24 oz Ginger Beer cold
Instructions
- Preheat oven to 375°F (190°C).
- If using oven safe bowls: Lightly grease individual oven safe bowls or baking vessels (about 8 oz capacity) with nonstick spray. Cut the amount of pie dough needed to line the inside. Lightly press the pie dough into the vessel and trim any excess off. Set aside. Cut two circles from the pie shell to fit the top as well.
- If just using pie shells: Line one of the pie shells into a pie tin or pie dish (if it already comes in a pie tin ignore this step).
- Add the oil to a saucepan or pot over medium heat. Once hot, saute the carrots, celery, onion, and garlic until the onions are translucent, about 5 minutes.
- Stir in the flour until fully combined. Then stir in the broth, chicken, potatoes, and thyme. Bring to a simmer to build flavor, about 15 to 20 minutes until the potatoes are tender and the chicken is cooked through. Stir in the peas. Season with salt and pepper to taste.
- Spoon the mixture into the baking vessels (or into the pie tin). Place the pie dough over top and crimp the edges together to seal.
- Bake for 25 to 35 minutes until golden brown.
- Cool for about 5 minutes before serving.
- If using individual baking vessels: Be very careful when serving as the vessel will be very hot.
- If baking in a pie tin: Portion the pot pie; save or freeze any remaining for future use.
- For the dressing: In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, and salt and pepper to taste.
- For the salad: In a salad bowl, combine the mixed greens, halved cherry tomatoes, cucumber (sliced), and red onion (thinly sliced). Drizzle with dressing.
- Serve the pot pie with salad and ginger beer.
Nutrition
Calories: 1194kcalCarbohydrates: 138gProtein: 35gFat: 56gSaturated Fat: 16gPolyunsaturated Fat: 7gMonounsaturated Fat: 27gTrans Fat: 0.01gCholesterol: 60mgSodium: 1998mgPotassium: 1222mgFiber: 9gSugar: 40gVitamin A: 6984IUVitamin C: 53mgCalcium: 128mgIron: 8mg
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