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CHICKEN POT PIE

Prep Time1 hr
Cook Time25 mins
Total Time1 hr 25 mins
Course: Main Course
Cuisine: American
Keyword: CHICKEN POT PIE
Servings: 12

Equipment

  • Stand mixer
  • Sauce pot
  • 9 x 13 x 2 baking dish

Ingredients

INGREDIENTS:

    CHICKEN FILLING

    • COOKING SPRAY NONSTICK
    • 4 oz ONIONS FRESH, CHOPPED
    • ¼ tsp PEPPER BLACK, GROUND
    • ½ tsp THYME GROUND
    • 2 BAY LEAF WHOLE, DRIED
    • 3 c CHICKEN BROTH
    • ¾ lb POTATOES FRESH, PEELED, CUBED
    • ¾ lb CARROTS FRESH, CHOPPED
    • ¼ lb CELERY FRESH, CHOPPED
    • 1 c WATER COLD
    • 1 c FLOUR ALL PURPOSE
    • 1 ½ lb CHICKEN, THIGHS COOKED, DICED
    • ½ lb PEAS GREEN, FROZEN

    BATTER TOPPING

    • ¾ c FLOUR ALL PURPOSE
    • 1 tbsp SUGAR GRANULATED.
    • 1 tsp BAKING POWDER
    • 1 tsp SALT
    • 2 c WATER WARM
    • 3 tbsp MILK NONFAT, DRY
    • ¼ c EGG WHITES
    • 2 tbsp MARGARINE MELTED.

    Instructions

    Method

    • Lightly spray the sauce pot with non-stick spray. Add onions, pepper, thyme, and bay leaves. Stir-cook 5 minutes until onions are tender.
    • Add broth, potatoes, carrots, and celery. Bring to a boil. Cover; reduce heat; simmer for 15 minutes or until potatoes are almost tender. Remove bay leaves.
    • Blend the flour and cold water together; stir to make a slurry. Add slurry to vegetable mixture stirring constantly. Bring stock to boil. Cover; reduce heat; simmer 8 to 10 minutes or until thickened, stirring frequently to prevent sticking.
    • Fold in peas, and cooked, diced chicken. Bring to a boil. Cover; reduce heat; simmer 5 to 10 minutes.
    • Pour mixture into ungreased pan.

    BATTER TOPPING

    • For batter topping, sift together flour, sugar, baking powder, and salt into mixer bowl.
    • Reconstitute milk in warm water. Combine milk, egg whites and margarine or butter. Add to dry ingredients; mix at low speed until dry ingredients are moistened, about 30 seconds. Do not overmix.
    • Pour batter evenly over top of chicken mixture in pan.
    • Using a convection oven, bake 20 to 25 minutes at 400 F. or until lightly browned.

    Notes

    NOTES
    The batter will be very thin. Do not add more flour
    Cooked diced Chicken: 2 pounds boneless, skinless chicken thighs. simmer thighs for 25 minutes or until done. let cool, dice, and save for step 4