Ground Chicken Pot Pie
This ground chicken pot pie offers a comforting twist on the classic dish, perfect for weeknight dinners. With its flaky crust and savory filling, it's a hearty meal that's sure to please.
Equipment
- 1 9-inch pie dish
- 1 large skillet
- 1 mixing bowl
Ingredients
Filling Ingredients
- 1 pound ground chicken
- 1 cup diced carrots
- 1 cup frozen peas
- 1 cup diced potatoes
- 1 cup chicken broth
- 1/2 cup chopped onions
- 2 cloves garlic minced
- 1/4 cup all-purpose flour
- 1/4 cup unsalted butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon thyme
Crust
- 2 pre-made pie crusts
- 1 egg for egg wash
Instructions
Preparation
- Heat a large skillet over medium heat and cook the ground chicken until browned. Remove and set aside. In the same skillet, melt butter and add onions, garlic, carrots, and potatoes. Cook until vegetables are tender.
- Sprinkle flour over the cooked vegetables and stir well. Gradually add chicken broth while stirring to prevent lumps. Return the chicken to the skillet, add peas, and season with salt, pepper, and thyme. Cook until the mixture thickens.
Assembly
- Preheat the oven to 400°F. Roll out one pie crust and place it in a pie dish. Pour the filling into the crust and cover with the second crust. Trim and seal the edges, and cut slits in the top crust.
- Whisk an egg with a tablespoon of water and brush over the top crust to achieve a golden finish.
Baking
- Place the pie on a baking sheet and bake for 45-50 minutes or until the crust is golden brown and the filling is bubbling. Let it cool for 10 minutes before serving.
Serving
- Slice and serve the pot pie warm, paired with a side salad or roasted vegetables.
Storage
- Keep any leftover pot pie in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for best results.
Notes
Pro Tips: Use cold butter for a flakier crust. Ingredient Substitutions: Swap chicken with turkey or a plant-based alternative. How to Serve: Pair with a green salad or roasted vegetables. Storage & Freshness: Store in an airtight container for up to 3 days. Make-Ahead Tips: Prepare filling a day in advance and refrigerate until ready to assemble and bake.