Chicken Pot Pie

Remember Swanson Chicken Pot Pies, or Beef Pot Pies? A quick one-dish meal. The idea was a good one but I’m not sure how good they were for you what with the saturated fats used in the crust, high sodium content, and the thickening used in the gravy. This recipe for chicken pot pie is not like that. This is a new and improved version of that classic dish.

It makes use of leftover chicken (or turkey), a simple gravy, and lots of vegetables, baked in a casserole with a single top crust that can be a refrigerated pie dough, or a sheet of puff pastry. It is quite thick and very filling. It can be served with some cranberry sauce on the side and a mixed green salad for a complete meal that is conservative on calories (around 400 / serving), and low in carbohydrates, fat and sodium. Not bad for such delicious comfort food!

CHICKEN POT PIE

SERVINGS: about 6

INGREDIENTS

3 Tablespoons butter
3 Tablespoons flour
1 1/2 cups chicken broth
1/2 teaspoon poultry seasoning
1/4 teaspoon hot pepper sauce
1/4 teaspoon salt
pepper to taste
4 cups cooked chicken ( or turkey) cut into bite-sized pieces
4 medium sized carrots, cut into 1-inch pieces, cooked until crisp tender, and drained
3 cups frozen pearl onions ( half a 16-ounce bag), not thawed
8 ounces small whole mushrooms, or medium-sized ones quartered
1/2 cup frozen peas
Egg glaze: 1 egg lightly beaten with 1 Tablespoon water
1 refrigerated pie crust, or 1 sheet (half a 17 1/2 ounce package) frozen puff pastry, thawed according to package directions

DIRECTIONS

1. Peel and cut up carrots. Bring to a boil and simmer over medium heat until crisp tender. Drain.

2. Preheat oven to 400 degrees. Have ready a 2 quart souffle dish or deep casserole. Spray lightly with non-stick spray.

3. Melt butter in a 3-quart saucepan over low heat. Add flour and stir until smooth and frothy. Let mixture bubble about 3 minutes and stir often to prevent from browning. Gradually stir in broth and increase heat to medium. Simmer stirring constantly, until mixture thickens. Stir in poultry seasoning, pepper sauce, salt and pepper.

4. Add cup up chicken, carrots, onions, mushrooms, and peas. Cook, stirring occasionally, 5 minutes until heated through. Transfer to prepared dish.

Add chicken and vegetables to the gravy.

5. Roll out the pie dough or puff pastry to a size big enough to cover the top of casserole, with a slight overhang. Cut vents in the dough. Use some of the egg glaze to brush the top edge of the casserole. Lay the dough on top of the casserole, pressing onto the egg wash. Flute the edges as desired. Brush the pastry all over with the egg glaze.

Lay on pastry top and brush with egg glaze.

6. Place casserole on a baking sheet and bake 25 – 30 minutes until pastry is golden. If using refrigerated pie dough, it may take 40 – 45 minutes baking time.