Califonia Bountiful
Main Dish






Chicken pot pie

The great thing about a pot pie is the flexibility. "Feel free to use any vegetables and ingredients that you like," chef Rachel Haggstrom says. "Mix and match vegetables, make it vegetarian, play with the herbs using what you have access to."

Chef Rachel Haggstrom
JUSTIN Vineyards & Winery, Paso Robles


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Ingredients

Pot pie
2 tbsp. butter
1 large yellow onion, diced
3 cloves garlic, minced
1 lb. assorted fresh mushrooms,
stems removed, cut into 1/2-inch pieces
2 carrots, thinly sliced
1 head broccoli, cut into florets
1 cup shelled English peas
1 cup diced cooked chicken breast
1/2 cup chopped fresh herbs, such as thyme, rosemary and/or parsley
Crust (see note)

Gravy
1/2 cup butter
1/2 cup flour
2 cups chicken or vegetable stock
1 cup whole milk
(low-fat milk can be substituted)
Salt and freshly cracked black pepper, to taste

Instructions

In a large skillet over low heat, melt butter and slowly cook onions and garlic until tender and soft. Add mushrooms and cook until water is nearly evaporated. Add carrots and broccoli and cook until tender. Set ingredients aside.

For gravy: In the same pan, melt butter over low heat. Add flour and cook until lightly golden brown. Using a whisk, slowly add chicken stock and milk. Cook until thickened. Season with salt and pepper. Turn off heat.

Mix all vegetables into gravy. Add chicken and herbs. Adjust seasoning if needed. Place mixture into a casserole dish and cover with pie crust.

Bake at 375 degrees until crust is golden brown and gravy mixture is bubbling, about 20 minutes. (Or, before baking, you can wrap the dish in plastic and refrigerate for up to 3 days. Remove from refrigerator and bake for 45 to 60 minutes.)

Note: For a quick and easy recipe, use a pre-made pie dough. If you have time and are adventurous, try this cheddar cheese thyme pie crust: Mix together until combined 1 1/4 cups finely grated cheddar cheese, 2 egg yolks, 1 1/4 cups butter, 1 2/3 cups flour and 1 tbsp. chopped fresh thyme. Chill in refrigerator, roll out 1/3-inch thick, place on top of pot pie and bake at 325 degrees until golden brown and contents of pot pie are warm.

Serves 4 to 6

Photo: © 2022 Applemoon Photography




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