Chicken Pot Pie – A Twist on a Classic
I’ve gone through a lot of food rediscovery as I’ve aged (like most people do), but one of the tastiest was realizing how fantastic pot pie is! It was always a little “meh” to me because vegetables and gravy, and maybe I never tasted a home made one? However I (rightfully so) love them now.
Classic pot pie (with a flaky crispy crust) is always great, but my absolute favorite variation is making your normal delicious pot pie filling, but topping it with smashed (white) sweet potatoes.
Now some may argue that this doesn’t make it a pot pie, but I say “fie” on them.
To me the essence of the pot pie is in your gravy, your chicken and your veggies.
With this base recipe, you can then top it however you like. You can even go crazy and dump it on pasta, or eat it by itself.
- 6 chicken breasts
- ¼ cup olive oil
- salt and pepper
- 1 cup butter (2 sticks)
- 2 diced onions
- 1 Tablespoon crushed garlic (about five cloves)
- ¾ cup flour
- 1 Tablespoon Italian seasoning
- 5 cups chicken stock
- ¼ heavy cream
- 2 cups diced carrots
- 8 oz corn kernels (fresh or frozen or canned[drained])
- Pastry Dough to cover
- 4 diced large white sweet potatoes
- 4 Tablespoons butter
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 Tablespoon garlic powder
- Rub your chicken breasts with olive oil and place on tin foil coated pan. Generously season with salt and pepper and place in a preheated 350 degree oven for 35-45 minutes (until cooked through).
- Let rest for five minutes and then dice into ¾” to 1″ cubes.
- Heat your chicken stock in a medium saucepan until boiling.
- Melt the butter in a large saucepan or pot.
- Add the onion and cook, stirring frequently, until translucent.
- Add your garlic and, still stirring, cook for 2 minutes.
- Sprinkle the flour and your Italian seasonings (and additional salt and pepper to preference) into the pot.
- Stir continuously while cooking for another 2 minutes.
- Pour in your hot chicken stock and stir and allow to simmer for 1-2 minutes while it thickens.
- Add your heavy cream, cubed chicken, carrots and corn.
- Mix well.
- Either divide filling between 6-8 ramekins or into one large rectangular baking dish.
- You can cover with your favorite pastry dough recipe:
- Roll pasty dough until ¼ inch thick, cut to 1″ extra over diameter of ramekin or dish.
- Place over top, press the dough along the edge to help seal.
- Poke a few holes in the top with a fork to let out steam.
- Brush with a little melted butter.
- Place in preheated 375 degree oven for 30 minutes or until the pastry is golden brown on top.
- OR continue with my sweet potato topping recipe:
- Boil diced potatoes in large pot until tender.
- Drain and return to pot with butter and seasonings.
- Mash until your desired consistency is reached. I like a few lumps.
- Dollop the potatoes over the top of your filling and spread to cover.
- Place in a preheated 375 degree oven for 30 minutes.
This is great for a feeding a group or leftovers through the week. I served it this last week with Honey Roasted Brussel Sprouts, Garlic Bread and Ceaser Salad. Adam also fried up some Lumpia, but surprisingly the flavor profile fit just fine.