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Healthy Chicken Pot Pie (Easy Recipe)

Chicken Pot Pie - We know the best way to keep your crust from becoming soggy on your own chicken-pot-pie. It all depends on not using a soupy chicken filling. The filling ought to be thick when it comes off the cooker, a lot of chicken broth and you'll run the risk of it seeping through your crust until it is boiled.
Prep Time30 mins
Cook Time1 hr 15 mins
Total Time1 hr 45 mins
Course: low carb, lunch, main dish, Paleo, Snack
Cuisine: American, daily free, gluten free, low carb
Keyword: Healthy Chicken Pot Pie (Easy Recipe)
Servings: 6
Calories:
Author: Feodora Nastashia

Ingredients

For the crust

  • 3 c.all-purpose flour plus more for surface
  • 1 c.butter cut into 1/2" pieces
  • 1 tsp. baking powder
  • 1 tsp. kosher salt
  • 1/2 c. ice water or more, if needed

For the filling

  • 4 boneless skinless chicken breasts or 3 cups shredded cooked chicken
  • 1/2 c. butter plus more for baking dish
  • kosher salt
  • Freshly ground black pepper
  • 2 large carrots peeled and diced
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 3/4 c. all-purpose flour
  • 3 c. low-sodium chicken broth
  • 1/4 c. heavy cream
  • 1 c. frozen peas
  • 2 tbsp. freshly chopped parsley
  • 2 tsp. freshly chopped thyme leaves
  • Egg wash
  • Flaky sea salt

Instructions

  • Make-dough: Put flour and butter to freezer for 30minutes prior to beginning crust process. In a large food processor, pulse flour, baking powder, and salt until blended. Add butter and pulse until pea-sized and some marginally bigger pieces form. With the till dough just come together, machine running, 1 tbsp at a time, add ice water to feed, and can be moist but not wet and tacky (test by squeezing a pair together with your fingers).
  • Turn dough onto a lightly floured surface, shape into 2 balls, and flatten into 2 disks (ensuring that there are no/minimal cracks). Cover with plastic wrap and refrigerate for at least 30minutes.
  • Cook-chicken: Preheat oven to 400°. Grease a large baking dish with butter and grease one side of a large piece of parchment with butter. Season chicken all over with salt and pepper then place in baking dish. Place 1 side of parchment paper over chicken, in order that chicken is totally covered. Let reset 10 minutes before cutting into cubes.
  • Meanwhile, start filling: In a large pot over moderate heat, melt butter. Add carrots and onions and cook till vegetables are starting to soften, about 10 minutes. Stir in garlic, then stir in flour & cook until the flour mixture is golden and start to bubble. Bring mixture to a boil and cook until thickened, about 5minutes. Stir in heavy cream, peas, parsley, cubed-chicken, and thyme. Season mixture with salt & pepper.
  • Assemble-pie: On a lightly floured surface, roll one disk of dough into a large round about 1/4" thick. Put in a shallow pie dish then add filling. Roll out second disk of dough into a large round about 1/4" thick and place on top of filling. Trim and crimp edges, then use a paring knife to make slits on top. Brush with egg wash and sprinkle with flaky sea salt.
  • Reduce heat to 375° and bake pie until crust is golden, about 45minutes. Let cool for at least 15minutes prior to serving.