Single Crust Chicken Pot Pie
1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
1 large carrot, diced
1 large stalk celery, chopped
1 medium Russet potato, peeled and cubed small
2/3 cup frozen green peas
2/3 cup frozen corn
2 tablespoons butter
1/2 medium sweet onion, finely chopped
1/4 cup all-purpose flour
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon celery seed (optional)
1/3 cup milk
1 (9-inch) unbaked pie crust
Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, combine chicken, carrots, celery, potatoes, peas and corn. Add enough water to cover and boil for 15 minutes. Remove from heat, drain, reserving the liquid, and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, thyme, salt, pepper, and celery seed. Slowly stir in 2 cups of reserved cooking liquid and milk. Simmer over medium-low heat, whisking occasionally, until thick. Remove from heat and set aside.
Spray a deep dish pie pan or small casserole dish with non-stick cooking spray. Place the chicken mixture in the dish. Pour hot liquid mixture over. Cover with crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Satisfies the cravings for pot pie, but without going completely overboard in terms of fat and calories. In fact, I almost wanted to call this “healthy” chicken pot pie, but let’s just say it’s a “weeknight” version. Weekend, special occasion pot pie would be heavier on the butter and milk and have a double crust, but this version with a single crust, loads of fresh vegetables, and a very light touch with the sauce base make it highly suitable for everyday eats. And it’s absolutely delicious!