This chicken pot pie is one of my most favorite cool weather meals. And with the beautiful fall weather we've been experiencing, this dish has been calling me! So delicious during this time of year, I just had to reshare with you.
This recipe tweaks the traditional pot pie by adding a couple of rustic ingredients - delicious kale + sauteed mushrooms. Both add a boost of nutritional value to the dish and make this chicken pot pie meal-worthy in every way.
If you're looking to add a boost of vitamins to your family's daily dinner repertoire, try sneaking in some finely chopped kale. Its subtle flavor and versatility can easily be hidden in your meal without unsuspecting palates ever even knowing. Trust me, you'll be pleasantly surprised.
To make this dish, start with a quick chicken stock. To approximately 8 cups of water, add the following:
2 whole carrots, unpeeled + quartered
2 stalks celery with leaves attached, quartered
2-3 chicken breasts (preferably bone-in and skin-on for a richer flavored stock)
1 onion, quartered
1 tsp whole black pepper
1 tsp salt
1 tsp parsley
Bring to boil, cover + let simmer for 20 minutes. When the chicken is done, transfer chicken to cutting board and allow to cool. (It's not necessary but, if you have time, continue cooking down the remaining stock for a richer flavor. If time isn't on your side, no worries - 20 minutes will still provide ample flavor).
Strain your stock through a sieve, reserving 2 C liquid.
Dice the cooked carrots and set aside.
Remove the skin and bone from your cooled chicken and dice into bite size pieces. Set aside while you make the pie Filling.
1 C diced onion
1 C finely chopped fresh kale
1 C slivered mushrooms
2 T olive oil
2 T butter plus additional 1/4 C for gravy
1/3 C all purpose flour
1 tsp salt
1 tsp pepper
1/2 tsp sage
2 C reserved chicken stock
Reserved diced cooked carrots
3 C cooked + diced chicken
3/4 C milk
1 T Better Than Bullion brand bullion
2 sheets pastry dough
Combine flour, salt + pepper in a small bowl.
In a separate bowl, combine chicken stock, milk, + Better Than Bullion.
In a large skillet on med. high heat, melt 1 T olive oil + 1 T butter. Saute kale and onion until onion is translucent. Set aside.
In the same skillet, melt 1 T olive oil + 1 T butter, and saute mushrooms until golden brown. Set aside.
In the same skillet, melt the 1/4 C butter. Slowly add flour mixture, stirring the entire time to create a smooth paste. Allow to cook for 1-2 minutes, stirring constantly. To the paste, slowly add the combined wet ingredients, stirring constantly until well blended. Add sage. Allow to simmer until it becomes thick + bubbly. Let cook an additional 2-3 minutes. It should create a thick gravy.
Last, add your cooked chicken + veges, mix well, and remove from heat.
In a 9" pie plate, line the bottom with one of your pastry sheets. To that, add your chicken filling, then top with second pastry sheet. Crimp your edges together and make slits in the top to allow the juices to vent.
Bake at 450 degrees for 10-12 minutes or until crust is golden. Cover the crust's edge with aluminum foil to prevent overcooking. As you can see, I skipped this step and had to remove mine a tad early.
This chicken pot pie is so scrumptious and full of good things. It's a hearty and satisfying meal, perfect for the cool fall evenings to come.
And it's so full of flavor that no one will ever know there's good things hiding inside!