Chicken Pot Pie
I grew up absolutely hating chicken pot pie. Peas and cooked carrots in a hot sloopy mess? No thank you, said me until 2019. Now I literally can’t get enough and I wish I could eat it every day!
Here’s my onion & garlic -less version. Add both in if you want, I wish I could! Use a gluten free crust (or no crust and gluten free biscuits on top) as well as a dairy-free cream to make this more low-FODMAP.
Ingredients:
-1 rotisserie chicken, picked
-1 cup carrots, diced
-1 bell pepper, diced
-2 tbsp garlic infused olive oil
-1/3 cup all purpose flour
-3/4 cup chicken broth
-3/4 c whole milk or heavy cream
-1ish cup frozen peas
-your favorite pie crust recipe (a top and a bottom!) you can try the sourdough crust recipe in this post if you want!
Instructions:
1. Line an 8-9 inch pie tin with the bottom crust and pop in the freezer while you make the filling
2. Saute the carrots and bell peppers in the garlic infused oil until soft
3. Still on medium heat, add in the chopped chicken and stir. Cover the mixture in flour.
4. Stir and add in the broth. Mix until it’s thickened a bit, a minute or two, then stir in the milk.
5. Cook down until the mixture is thickened. Add in the peas.
6. Pour the mixture into your frozen pie crust and top with the top crust. Add an egg wash and some flakey salt.
7. Bake for about an hour at 375 F.
Chicken Pot Pie
Ingredients
- 1 rotisserie chicken picked
- 1 cup carrots finely diced
- 1 bell pepper finely diced
- 2 tbsp garlic infused olive oil or normal EVOO
- 1/3 cup all purpose flour
- 3/4 cup chicken broth
- 3/4 cup whole milk or cream
- 3/4 cup frozen peas
- your favorite pie crust top and bottom
Instructions
- Line an 8-9 inch pie tpieinipieiniintpiepipieeti in with the bottom crust and pop in the freezer while you make the filling
- Saute the carrots and bell peppers in the garlic infused oil until soft.
- Still on medium heat, add in the chopped chicken and stir. Cover the mixture in flour.
- Stir and add in the broth. Mix until it's thickened a bit, a minute or two, then stir in the milk.
- Cook down until the mixture is thickened. Add in the peas.
- Pour the mixture into your frozen pie crust and top with the top crust. Add an egg wash and some flakey salt.
- Bake for about an hour at 375 F. Allow to cool before cutting.