Easy Chicken Pot Pie Recipe

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often less expensive.

pie crust

🥗Healthier: whole wheat pie crust

💰Cheaper: store-bought pie crust

Whole wheat offers more fiber, while store-bought can save time.

Chop onion, carrot, celery, and garlic for the base.

Chop fresh sage for later use.

Cook the veggies in a generous amount of butter in a 10-inch cast iron pan until softened.

Sprinkle flour over the softened veggies and stir until it's a bit toasty.

Slowly pour in chicken broth or stock, stirring well to avoid lumps.

Add milk to make the mixture extra creamy.

Add four heaping cups of shredded rotisserie chicken, chopped sage, and a generous cup of peas to the sauce.

Gently mix everything into the sauce, ensuring the pan is full but manageable.

Roll out thawed puff pastry to fit the pan and lay it on top, trimming any extra.

Tuck the trim pieces into areas where the edges look thin and crimp the edges together to look ruffled.

Add a few slits in the pastry for steam to escape.

Brush the top with egg wash.

Bake until the crust is golden and puffed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens