Are you running low on creativity in the kitchen? Well, we're here to help! It's Wellness Wednesday, and we have a new recipe from Rapids assistant coach Chris Sharpe. Scroll down to check out his Chicken Pot Pie recipe and a few side dishes he recommends to along with it.
Ingredients:
- 1 tablespoon extra-virgin olive oil
- 10 ounces cremini baby bella mushrooms
- 1 cup diced carrots — about 3 medium carrots
- 1/2 cup diced celery — about 1 large stalk
- 1 1/2 teaspoons garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 cup all-purpose flour
- 2 cups cooked and shredded boneless, skinless chicken breasts — about 8 ounces or 2 small breasts
- 1/2 cup frozen peas
- 1/2 cup frozen pearl onions
- 1 tablespoon chopped fresh thyme
- 1 prepared pie crust — (Chris recommends whole wheat pie crust)
- 1 egg — lightly beaten with 1 tablespoon water to create an egg wash
Instructions:
- Preheat the oven to 425 degrees F. Lightly coat a 9-inch pie dish with baking spray. Set aside.
- Heat a large Dutch Oven or similar deep, heavy-bottomed pan over medium-high heat. Add the oil to the pan. Once hot, add the mushrooms and cook for 8 minutes, until mushrooms are beginning to brown, stirring occasionally. Add the carrots, celery, garlic powder, salt, and pepper. Cook until the mushrooms have browned more deeply and the carrots begin to soften, about 3 additional minutes.
- Sprinkle the flour over the top of the vegetables and cook 2 minutes. Slowly pour in the almond milk, adding a few splashes at a time, stirring constantly. Bring to a low boil, scraping any brown bits from the bottom of the pan. Continue to let bubble until thickened, about 3 to 5 minutes. Stir in the chicken, peas, onions, and thyme. Spoon the chicken mixture into the prepared pie dish.
- Roll the pie dough into a circle large enough to cover your dish. Brush the edges of the pie dish with the egg wash, then lay the dough over the top so that it overhangs the sides. Trim the overhang to a 1/2 inch larger than edge of the dish. Gently press the dough onto the sides of the dish so that it sticks, then brush all over with the remaining egg wash. With a sharp knife, cut 3 slits in the top.
- Bake until hot and bubbly on the inside, and the crust is deeply golden, about 25 minutes. Let rest a few minutes. Serve hot.
Side Dishes:
- Salad: A light, versatile salad like this Anytime Arugula Salad or Caesar Shaved Brussels Sprouts Salad with Crispy Chickpea Croutons.
- Vegetables: Add even more veggies to the meal by pairing this chicken pot pie with Sautéed Brussels Sprouts or Sautéed Carrots.
Make Ahead and Storage Tips:
- To Make Ahead: The filling can be prepared ahead of time and stored in the refrigerator for 3 days or frozen for up to 3 months (let thaw overnight in the refrigerator before reheating). Add it to the crust just before baking.
- To Store: Cover and store leftovers in the refrigerator for up to 4 days. The crust may be a little less crisp after it has been in the refrigerator, but it will still taste delicious.
- To Reheat: Reheat leftover chicken pot pie in a pie dish in the oven at 350 degrees F until warmed through. You can also rewarm this recipe in the microwave.
- To Freeze: Place leftovers in an airtight freezer-safe storage container in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating..
Save This Recipe:
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