Last night I was in the mood for a little comfort food. Growing up I used to love Marie Callender's frozen chicken pot pies, but as a "responsible" adult I can't bring myself to eat something so unhealthy and salty. So I decided to make my own and update the recipe to make it a little healthier (substituting milk for cream for less fat and water for chicken stock for less salt). The end result was delicious and h very happy. Next time I'd like to figure out a healthier (homemade) alternative to the pre-made crust -- maybe light biscuits or mashed potatoes on top (like a Shepherd's Pie). In the meantime I'm looking forward to eating leftovers.
Recipe adapted via Food Network
1-2 large chicken breasts diced
1/2 teaspoon sweet paprika
1/4 teaspoon dried oregano
Salt and freshly ground black pepper
1/2 cup diced white onion
1/2 cup diced carrots (I like to use baby carrots)
1/2 cup frozen peas
2 cloves garlic, minced
1 large potato, diced
1 large potato, diced
3 tablespoons all-purpose flour
1 cup water (or low-sodium chicken stock if you have it)
1 cup milk (or sub with heavy cream)
1 store bought pie crust, unbaked and thawed if frozen
Preheat the oven to 400 degrees F.
Sprinkle the diced chicken breast with paprika, oregano, salt and pepper. Heat a pan over medium-high heat and spray with Pam (or use olive oil). Add the seasoned chicken and saute until cooked through, remove the chicken and put on a plate for later (to avoid overcooking). Cut the potato into 1/4 pieces and boil.
Add the onions and peas and carrots to the pan, and sprinkle with salt and pepper. Stir and cook until the onions become tender, 3 to 5 minutes. Add the garlic and cook until fragrant, about 1 minute longer. Check on your potato, once it's cooked dice it into smaller pieces and add to the mix of vegetables. Sprinkle in the flour and stir until the flour dissolves into the vegetables and juices. Add the water (or chicken stock) and raise to a simmer, stirring until thickened. Once the liquid has thickened, stir in the milk (or heavy cream). Season with salt, if needed.
Return the chicken to the pan. Fill the pie tin with the mixture and place in the oven and bake until the crust is golden brown, about 20 minutes.