How to Make Chicken Pot Pie

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.

Melt the butter in a large saucepan over medium-high heat.

Add the carrots and cook until just starting to soften, about 8 minutes.

Add the mushrooms and onion and cook until the mushrooms have released their liquid, 5 to 7 minutes more.

Season with salt, then stir in the flour and cook for 2 minutes.

Slowly stir in the chicken stock and milk, cooking until thick.

Stir in the chicken and peas, seasoning with salt and pepper.

Rinse the potatoes until the water runs clear, then cover with water in a medium saucepan.

Season generously with salt, bring to a boil, and cook for 15 minutes, then drain.

Return the potatoes to the saucepan over medium-low heat and cook for 3 minutes to dry out some moisture.

Add the milk and butter, mash, and season with salt.

Heat the oven to 425°F.

Transfer the filling to a 9-inch pie plate and spread the mashed potatoes over the top.

Roll out the puff pastry to roughly a 12-inch square and place it over the pie, trimming the edges.

Fold and tuck the edges around the pie, brush the top with the egg, and sprinkle with sea salt.

Transfer the pie to a baking sheet and bake until puffed and golden, about 25 minutes.

Let rest for at least 5 minutes, then serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens