Chicken Pot Pie | Home Movies with Alison Roman

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Preheat the oven to 425°F (220°C).

Cut the chicken breasts in half to speed up cooking time.

Season the chicken with salt and pepper.

Sear the chicken in a 12-inch skillet with a little olive oil for 8-10 minutes until browned and fat is rendered.

Remove the chicken from the skillet and set aside.

Chop the onion into half-inch slices.

Chop 4 stalks of celery, halving them lengthwise for a nicer shape.

Add the chopped onions and garlic to the skillet and sauté until fragrant.

Add the chopped celery to the skillet and continue to sauté.

Stir in frozen peas and chopped herbs (chives, parsley, tarragon).

Shred the seared chicken and mix it back into the skillet with the vegetables.

Pour the mixture into a pie crust in the skillet.

Cover with another pie crust, seal the edges, and cut slits for steam.

Bake for 30-35 minutes until the crust is golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens