Healthy Chicken Pot Pie from Scratch
ID: 611d0b16...
A delicious, healthy, and easy chicken pot pie made from scratch without butter or cream. It features a rich, creamy filling full of fresh vegetables and chicken, topped with a flaky, easy-to-make oil crust.
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🍳 Cooking Flow
Prepare the thick sauce by whisking stock, milk, and flour. → Sauté carrots, celery, onions, chicken, and peas, then pour in the sauce and cook until thick. → Pour the filling into a 9-inch deep-dish pie pan. → Mix and roll the oil crust dough between two sheets of waxed paper. → Drape the crust over the filling, brush with egg wash, cut steam vents, and bake at 400°F (200°C) for 25 minutes.
Cooking Steps
Brief Cooking Order
Prepare the thick sauce by whisking stock, milk, and flour. → Sauté carrots, celery, onions, chicken, and peas, then pour in the sauce and cook until thick. → Pour the filling into a 9-inch deep-dish pie pan. → Mix and roll the oil crust dough between two sheets of waxed paper. → Drape the crust over the filling, brush with egg wash, cut steam vents, and bake at 400°F (200°C) for 25 minutes.
Introduction
A delicious, healthy, and easy chicken pot pie made from scratch without butter or cream. It features a rich, creamy filling full of fresh vegetables and chicken, topped with a flaky, easy-to-make oil crust.
Step 1
Preheat the oven to 400°F (200°C).
Step 2
Whisk chicken stock, whole milk, and 1/2 cup of flour together in a bowl until smooth to make the sauce, then set it aside.
Step 3
Preheat a skillet over medium-high heat and add 2 teaspoons of olive oil.
Step 4
Add the sliced carrots, celery, and chopped onion to the skillet. Sauté and stir for about 2 minutes.
Step 5
Add the chicken pieces to the skillet and cook for another 2 minutes.
Ingredients List
Important Notes
To prevent soggy peas, thaw them on paper towels to remove excess moisture.
If you use salted chicken stock instead of unsalted, reduce the amount of salt added to the filling.
Rolling the crust dough between sheets of waxed paper makes it much easier to transfer to the pie pan without tearing.
Be sure to let the baked pie rest for 10 to 15 minutes before serving so the hot filling thickens up properly.
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