Chicken pot pie – an adaptation = a revelation
Remember when I posted a recipe for chicken pot pie a few weeks ago? It really was delicious, or else I wouldn’t have posted it. I will never post recipes which I don’t love myself.
However, based on a suggestion from a wonderful friend (thanks Melisa!) who reads my blog and used my recipe for vegan gravy in her chicken pot pie, I tried adapting my vegan gravy recipe to use in the pot pie rather than the regular creamy sauce. And boy, was I glad I did!
This took the pot pie from delicious to can’t get enough. I will be dreaming about this chicken pot pie for years to come. Not only is it creamy and comforting, but the flavors are outstanding, if I do say so myself.
[Note: most of the pictures below are from my original pot pie recipe, but the pot pie looks the same no matter which way you make it (other than a few bits of thyme and rosemary in the filling for this version)].
Chicken Pot Pie with Creamy Gravy Filling
Main pot pie ingredients:
1 quart (about 950 mL) chicken stock
3 large carrots, chopped
2 celery stalks, chopped
3-4 medium potatoes, chopped (and peeled if the skins are thick)
1.25 lb chicken breasts
salt and pepper to taste
puff pastry (probably 1-1.5 sheets depending on the size of the pan)
1 tsp olive oil
1 small onion (or 1/2 regular/large onion) chopped
1 tsp garlic, minced
Chicken stock saved from cooking the veggies in (about 1 quart)
1/2 c. flour
2 tsp fresh rosemary, minced (mine was frozen from use in a previous recipe)
1 tsp dried thyme (I’m sure fresh would be wonderful but I didn’t have any)
Pre-heat your oven to 425 degrees F and take your puff pastry out of the freezer. If it isn’t frozen (in the UK it was in the refrigerated section, in the US it was in the frozen section), unroll it so that it doesn’t start to stick.
Bring 1 quart of chicken stock to a boil in a large pan, and chop the carrots, celery, and potatoes, then place all of these in the chicken stock to cook until tender.
While the vegetables cook, bring some water (maybe around 2 liters) to a boil in a separate pan. When it is boiling, add the chicken breasts (whole) and cook for approximately 20 minutes until the chicken is cooked through. If the chicken isn’t covered by the water, top up with additional water. Once the chicken breasts are cooked, remove them from the pan and discard the chicken stock/water they were cooked in. Make sure to check the chicken to make sure it was cooked thoroughly, and set this aside. Once it is cool enough, cut the chicken breasts into small bite-sized pieces.
When the vegetables are cooked, drain the vegetables by pouring through a large colander, but keep a jug or bowl underneath to catch the chicken stock they were cooked in. Set aside the veggies and the chicken stock to use later.
Now we are going to make the gravy.
In the same pan that the veggies were in (or a different one), heat the olive oil. Add the onions and cook on low to medium heat until softened. When the onions are almost finished, add your garlic and saute for an additional two or three minutes.
While the onions cook, combine the flour with approximately 1/2 cup of the vegetable stock you saved and stir together to form a paste. When the onions are softened, add this paste to the pan and cook for an additional 4-5 minutes, stirring constantly. Once the paste starts to cook slightly, slowly add the vegetable stock about a quarter or half cup at a time. Continue stirring constantly and adding the vegetable stock slowly until all of the stock is in, and the mixture has started to thicken to a nice, creamy consistency. Cook for an additional few minutes, then add the cooked vegetables, the chicken (cut into pieces), and salt and pepper to taste. Mix thoroughly, then pour the mixture into a large roasting pan (the type of pan you would use for lasagna).
Unfold the pastry sheet(s) and lay them across the top. If there is extra, you can use it to make decorative leaves or other images for the top. You can brush the top with a beaten egg, or I used a small amount of soya or almond milk, to add shine.
Bake for approximately 30 minutes until the mixture is heated through and the top is browned and crispy around the edges.
Serve piping hot, alone or with salad, and enjoy!
Don’t worry if there is some left over. You will be very glad tomorrow.
In fact, next time, I am making a double batch!
IBS Note: For such a rich, comforting food, this pot pie is relatively low in fat. Therefore, it is relatively easy on sensitive stomachs. It was definitely no problem for me.
Approximate nutrition info for six servings:
Amount Per Serving
|Total Fat||17.3 g|
|Saturated Fat||3.0 g|
|Polyunsaturated Fat||9.7 g|
|Monounsaturated Fat||5.0 g|
|Total Carbohydrate||51.0 g|
|Dietary Fiber||4.8 g|
|Vitamin A||74.4 %|
|Vitamin B-12||6.6 %|
|Vitamin B-6||26.2 %|
|Vitamin C||42.5 %|
|Vitamin D||0.0 %|
|Vitamin E||6.9 %|
|Pantothenic Acid||6.9 %|
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.