There is nothing better than a chicken pot pie. There is something warm and comforting about the idea. One bite of chicken pot pie can take all your worries away, but not your waistline worries. Recently while on a family vacation we went to our usual spot in search of chicken pot pie. This is something of a treat and has a lot of butter and cream mixed in to make it all the more decadent. Now that we are back home I wanted to make a chicken pot pie for my kids that was a little healthier. It of course had chicken in it (actually it was from a roasted chicken I cooked the night before) and veggies. When making this dish you don’t have to stop at the usual peas, corn and carrots. I put celery and zucchini in as well to load them up on veggies. The crust is a typical crust and has butter in it but can be substituted for a Gluten free crust if you would like or go crustless and just eat the inside if you want.
2 cups flour
12 Tbsp butter
6 Tbsp water
Place flour and butter in bowl and cut with fork or pastry cutter. Next add the water and combine until a ball forms. Next roll out onto lightly floured surface.
1 pound chicken cut into pieces
½ cup peas
½ cup carrots diced
½ cup celery diced
½ cup zucchini diced
½ onion diced
1 tbsp coconut oil or oil of your choosing.
3 cups chicken broth
2 tbsp cornstarch
Since I used pre roasted chicken it cut the cook time for this meal back substantially. When roasting the chicken I placed all vegetables under the chicken to cook with ½ cup water. Than transferred to dutch oven with chicken stock and cornstarch to thicken.
In dutch oven place chicken and oil cook for 3-5 minutes. Next add all veggies and cook on medium heat for an additional 5 minutes. Add chicken stock and simmer for 30-45 minutes. Lastly take some of liquid and add to cornstarch mix well in a bowl. Add back to dutch oven and cook until thickened. Plan contents into pie shell, roll out another pie shell on top and cook at 350 degrees for 30 minutes.
If you want a golden brown color brush with egg wash on top.