With buttery pie crust, savory chicken, and creamy vegetables, this chicken pot pie checks all the boxes for a perfect weeknight meal.
1. Preheat the oven to 400 degrees Fahrenheit. Place chicken breasts on a rimmed baking sheet and season with salt and ground black pepper. Bake for 25 minutes or until the internal temperature on a meat thermometer reaches 165 degrees Fahrenheit.
2. While the chicken cooks, prepare the filling. Heat the butter and olive oil in a large saute pan set over medium-high heat. When the butter is melted, add onion, mushrooms, carrots, and celery to the pan. Saute for 6 or 7 minutes until the vegetables begin to soften.
3. Sprinkle the all-purpose flour over the vegetables. Stir until no visible flour remains and cook for 1 or 2 minutes more.
4. Add the chicken stock, salt, ground black pepper, poultry seasoning, and dried parsley to the pan. Stir to combine. Bring the mixture to a boil, then reduce heat to medium and let simmer for 5 minutes.
5. Stir in the peas, corn, green beans, and yogurt.
6. When the chicken is finished baking, cut each breast in half crosswise and then into bite-sized pieces. Then, stir the chopped chicken into the vegetable mixture and remove from the heat.
7. Grease a 9-inch pie plate with butter, coconut oil, or cooking spray. Transfer the chicken pot pie filling to the pie plate.
8. Top the filling with a prepared pie crust. Use a fork to seal the crust to the edges of the pie plate and trim away any excess dough hanging over the edge of the plate. Use a fork to prick the top of the dough to let steam escape.
9. Brush the pie dough with egg wash.
10. Bake pot pie in a 400 degree Fahrenheit oven for 30 minutes or until the filling is hot and bubbly and the crust has turned golden brown.
11. Garnish the pot pie with additional chopped parsley, flaky salt, and ground black pepper, if desired.
For a meatless pot pie, omit chicken and increase mushrooms to approximately 2 pounds. An assortment of mushroom varieties can be used.
Other proteins that work well in place of chicken breasts are shredded rotisserie chicken, boneless & skinless chicken thighs, cooked turkey, or ground beef.
Other vegetables that can be added or substituted for the green beans, peas, and/or corn include asparagus cut into 1-inch pieces, finely chopped broccoli or cauliflower florets, finely chopped spinach, or any variety of potato diced into ½-inch pieces.
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|Serving Size: 1 Serving (360g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 85 (30%)|
|Amt Per Serving||% DV|
|Total Fat 9.5g||13 %|
|Saturated Fat 3.9g||19 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 60.3mg||19 %|
|Sodium 1093mg||38 %|
|Potassium 665.1mg||18 %|
|Total Carbohydrate 23.6g||7 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 19.9g|
|Protein 25g||36 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 280
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