If you’re looking for a warm, tasty classic then you’re going to love this lightened version of the original Chicken pot pie! You can even leave in or take out any of your favorite ingredients to adjust to your own flavor preferences! (We love the mushrooms in this version) Either way this flavor filled dish is sure to be a winner no matter who’s at the table!
1 tablespoon extra-virgin olive oil
10 ounces cremini mushrooms
1 cup diced carrots (about 3 medium)
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 milk (unsweetened almond milk will work for a non dairy option)
2 cups cooked and shredded chicken (a rotisserie chicken is super convenient)
1/2 cup frozen peas
1/2 cup frozen pearl onions
1 tablespoon chopped fresh thyme
1 prepared pie crust
1 egg (lightly beaten with 1 tablespoon water to create an egg wash)
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, stir 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 milk, 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 hangs over 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.
Recipe and photo courtesy of: wellplated