Chicken Pot Pie
Total: 43 min
Prep: 10 min
Cook: 33 min
Yield: 6 to 8 servings
1 1/2 pounds chicken tenders (about 10 tenders)
1/2 teaspoon sweet paprika
1/2 teaspoon dried sage
1/4 teaspoon dried oregano
Salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 cup frozen pearl onions
1 cup frozen peas and diced carrots
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups low-sodium chicken stock
1 cup heavy cream
1 store bought pie crust, unbaked and thawed if frozen
1 egg, lightly beaten
Begin by preheating your oven to 400°F.
Season the chicken tenders with paprika, sage, oregano, salt, and pepper. Heat a 10-inch cast-iron skillet over medium-high heat and add the olive oil. Once the oil is shimmering, add the chicken tenders and sauté until they're cooked through—approximately 4 minutes on one side and 3 minutes on the other. Transfer the chicken to a plate using tongs, keeping the oil in the skillet. Let the chicken rest for a few minutes, then cut it into 1/2-inch cubes.
Using the same skillet, add the onions, peas, and carrots, seasoning them with salt and pepper. Cook for 3 to 5 minutes, stirring occasionally, until the onions soften. Add the garlic and cook for about 1 minute until it's fragrant. Sprinkle the flour over the mixture and stir until it’s fully incorporated. Pour in the chicken stock and bring it to a simmer, stirring constantly until the sauce thickens. Once thickened, stir in the heavy cream and adjust the seasoning with more salt if necessary.
Add the chopped chicken back into the skillet. Roll out the pie crust and place it over the filling, tucking any excess edges inside the skillet. Brush the top of the crust with the egg wash. Cut 3 small vents into the crust with a knife. Place the skillet in the oven and bake for about 20 minutes or until the crust is golden brown.
Prep: 10 min
Cook: 33 min
Yield: 6 to 8 servings
1 1/2 pounds chicken tenders (about 10 tenders)
1/2 teaspoon sweet paprika
1/2 teaspoon dried sage
1/4 teaspoon dried oregano
Salt and freshly ground black pepper
3 tablespoons extra-virgin olive oil
1 cup frozen pearl onions
1 cup frozen peas and diced carrots
2 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups low-sodium chicken stock
1 cup heavy cream
1 store bought pie crust, unbaked and thawed if frozen
1 egg, lightly beaten
Begin by preheating your oven to 400°F.
Season the chicken tenders with paprika, sage, oregano, salt, and pepper. Heat a 10-inch cast-iron skillet over medium-high heat and add the olive oil. Once the oil is shimmering, add the chicken tenders and sauté until they're cooked through—approximately 4 minutes on one side and 3 minutes on the other. Transfer the chicken to a plate using tongs, keeping the oil in the skillet. Let the chicken rest for a few minutes, then cut it into 1/2-inch cubes.
Using the same skillet, add the onions, peas, and carrots, seasoning them with salt and pepper. Cook for 3 to 5 minutes, stirring occasionally, until the onions soften. Add the garlic and cook for about 1 minute until it's fragrant. Sprinkle the flour over the mixture and stir until it’s fully incorporated. Pour in the chicken stock and bring it to a simmer, stirring constantly until the sauce thickens. Once thickened, stir in the heavy cream and adjust the seasoning with more salt if necessary.
Add the chopped chicken back into the skillet. Roll out the pie crust and place it over the filling, tucking any excess edges inside the skillet. Brush the top of the crust with the egg wash. Cut 3 small vents into the crust with a knife. Place the skillet in the oven and bake for about 20 minutes or until the crust is golden brown.