Chicken pot pie is one of those comfort foods that can be good for you too. Adapting Evan Kleinman’s chicken pot pie recipe, here is an easy, healthy, and delicious weeknight dinner. We made them in individual dishes because they look adorable and control portions. We also froze some uncooked pies for later (just double the cooking time and watch for filling to bubble).
Makes one 10” deep dish pie or 6 8-oz individual pies.
1 lb rotisserie chicken meat, shredded
4 c chicken broth*
1 box prepared pie dough (2 crusts)
1 bag frozen vegetable mix (your favorites)
1 small yellow onion, peeled and diced small
¼ c olive oil
6 T butter
5 T flour
2 T minced Italian parsley (or fresh or dried herb of choice)
Salt and pepper to taste
*If you plan ahead, you can remove the meat off the rotisserie chicken early in the day or the day before, simmer the bones with some vegetables and spices, and make your own chicken stock.
Saute onions in olive oil until softened. Toss in frozen vegetables for the last couple of minutes. Set aside.
Heat chicken broth and keep warmed on the side. Melt butter in a saucepan. Whisk in flour and cook over low heat until flour turns blond. Pour warm broth in and simmer until sauce thickens, stirring occasionally. Salt and pepper to taste. Turn off heat.
Add chicken and vegetables. Mix well. Let ingredients cool down while flavors marry together.
Preheat oven to 400 degrees.
Put chicken vegetable mixture into butter pie pan(s). Roll out dough and top fillings, making sure to securely crimp the edges. Cut vent(s) into the top of the pastry.
Place pie(s) on baking sheet and bake at 400 for 20 minutes. Turn heat down to 375 and continue baking until crust is golden and filling is bubbling.
Let sit a few minutes after removing from oven as pie will be hot! Enjoy!
We used Libbey Mini Pie Dishes.