CHICKEN POT PIE - Bonita's Kitchen

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 cooked chicken into small pieces.

If using fresh vegetables, cook them with a pinch of sea salt and drain the liquid.

In a large frying pan, add butter and chopped onion, fry for 5 to 10 minutes until onions are transparent.

Add sea salt, black pepper, and onion powder, and fold in.

Add flour, mix until pasty, then top with one cup chicken broth and ½ of the chicken drippings, leaving some for gravy.

Mix until it starts to thicken, then add chopped chicken and vegetables and fold together.

Prepare the pastry by mixing flour, cold butter, and salt together in a bowl, then add cold water and mix until it shapes into a ball.

Roll out pastry for the pie, placing one layer at the bottom of a greased pie pan or cast iron pan.

Top with the chicken mixture, then cover with another layer of pastry, pinching all around to close the dough.

Cut a hole in the top or poke fork holes in the top of the pastry.

Whisk the egg in a bowl and brush over the top of the pastry.

Preheat the oven to 375ºF and bake for 35 minutes or longer if needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens