My oldest daughter could eat this entire recipe in one sitting. It’s from Cooking Light magazine, so it’s as healthy and low fat as chicken pot pie can be. Don’t ask me how, but all three of my children love mushrooms and the mushrooms make this recipe so tasty. I’ll admit that it takes more time than most recipes I make, but I think it’s totally worth it. It tastes like something out of a restaurant.
Caroline’s chicken & mushroom pot pie
2 T olive oil, divided
1.5 pounds skinless, boneless chicken breast halves, cut into 1 inch thick pieces
1/2 t kosher salt, divided
1/2 t freshly ground black pepper, divided
12 ounces mushrooms
1 cup thinly sliced onion
1 T chopped fresh thyme
2 garlic cloves, minced
1 cup finely chopped carrot
8 ounces green beans, timed and cut into 1 in pieces
2 cups unsalted chicken broth
1/4 cup all-purpose flour
1 cup frozen green peas
2 T chopped fresh parsley
1/2 (14.1) package refrigerated pie dough
Preheat oven to 425. Coat an 8 cup ceramic oval baking or gratin dish with cooking spray.
Heat a large Dutch oven over medium high heat. Add 1 tablespoon oil to pan; swirl to coat. Sprinkle chicken with 1/4 t salt and 1/4 t pepper. Add half of chicken to pan and cook 3 minutes or until lightly browned. Remove chicken from pan; repeat procedure with remaining chicken.
Add remaining 1 T oil to pan. Add mushrooms, onion, thyme, garlic, remaining 1/4 t salt and remaining 1/4 t pepper to pan; cook 12 minutes or until mushrooms are browned, stirring occasionally. Add carrot and green beans; cook 3 minutes, stirring occasionally. Combine chicken broth and flour in a bowl, stirring with a whisk. Add chicken broth mixture to pan; bring to a boil, scraping pan to loosen brown bits. Cook 3 minutes or until thickened. Stir in chicken, peas and parsley. Spoon chicken mixture into prepared pan.
Roll dough into an oval large enough to cover the baking dish. Lay dough over filling. Fold edges under, and crimp, if desired. Bake at 425 for 25 minutes or until browned and bubbly.