Chicken pot pie is a flexible and forgiving dish that will please everyone in the family, especially during cooler winter weather. Pot pie recipes are attractive because you can add or subtract ingredients and throw them in the oven for a fast evening meal. If you have high-quality chicken breast, fresh vegetables, and the right kind of crust, you can turn it from a convenient family staple into a healthy, pleasing meal that will surely earn repeat requests.
How to make your chicken pot pie special
The first step in making chicken pot pie that beats expectations is getting the right meat. Recipes for chicken breast usually don’t specify a source for your main protein. However, if you want your pot pie to stand out, you should visit a quality brick-and-mortar or online butcher and get locally sourced free-range chicken. In addition to the superior flavour, this option is healthier because it does not have antibiotics, added hormones, or other additives.
What makes chicken pot pie healthy?
Pot pie recipes get their heartiness from root vegetables like potatoes and carrots. These foods also increase the healthiness of this dish.
Carrots are especially nutrient-dense, boasting vitamins A and K. They are packed with beta carotene, a powerful antioxidant that can fight cancer, aid weight loss, and boost your immune system. Potatoes, meanwhile, are rich in potassium and magnesium, two beneficial minerals.
Frozen vegetables like peas are good to use as they retain their nutrients, including immune-system supporting vitamins C and B1, when frozen, so you don’t have to sacrifice healthiness by getting them from your freezer. Finally, whole milk brings beneficial minerals, including calcium and zinc, which aid bone growth.
A recipe full of energy
Our chicken pot pie is excellent for families, especially those who are active or have growing children. The recipe is rich in lean protein and low-fat carbohydrates, which provide plenty of energy without exposing you to excessive amounts of fat. The chicken breast, whole milk, and broth are packed with protein, while the corn, flour, pie crust, and potatoes bring plenty of energy-producing carbs to help you power up for an active evening or recharge after a long day.
Why free-range chicken is better
Free-range chicken and other naturally raised meats have more nutritional value than meat from factory-raised animals. They have a healthier diet and develop better because they are more active. The activity also makes them naturally leaner, so they provide their nutrients without exposing you to excess fat.
Where to get free-range chicken for your pot pie
Church Street Butcher offers free-range meats in Melbourne. We source our products from local producers, so we know exactly where they come from and the process used to produce them. We can prepare your chicken breast by dicing it so that it will cook evenly in your pie. You can visit our online butcher site or come to our Bayside location to get the perfect fresh free-range chickenfor your pot pie recipe.
Ingredients
- 2 cups Potatoes (peeled)
- 1 3/4 cups Carrots (sliced)
- 1 cup Butter
- 2/3 cup Onion (chopped)
- 1 cup Plain flour
- 1 3/4 teaspoon Salt
- 1 teaspoon Thyme (dried)
- 3/4 teaspoon Black pepper
- 3 cups Chicken Broth
- 1 1/2 cup Milk
- 4 cups Chicken Breast (cooked and cut into cubes)
- 1 cup Peas (frozen)
- 1 cup Corn (frozen)
- 4 sheets Pastry (pie crust pastry)
Instructions
- Preheat oven to 220°. Place potatoes and carrots in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, covered, 8-10 minutes or until crisp-tender; drain.
- In a large skillet, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended. Gradually stir in broth and milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in chicken, peas, corn and potato-carrot mixture; remove from heat.
- Unroll a pie crust into each of two 9-in. pie plates; trim crusts even with rims of plates. Add chicken mixture. Unroll remaining crusts; place over filling. Trim, seal and flute edges. Cut slits in tops.
- Bake 35-40 minutes or until crust is lightly browned. Let stand 15 minutes before cutting.
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