Recipe
Garden Vegetable Chicken Pot Pie
Yield: serves 4
Prep time: 45 minutes
Cook time: 45 minutes
Total time: 1 hour, 30 minutes
INGREDIENTS
1 tube of pizza crust
1 tablespoon olive oil or unsalted butter
1 boneless, skinless chicken breast, chopped
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons unsalted butter
1 sweet onion, diced
1 cup baby gold potatoes, diced
4 tablespoons flour
1/2 summer squash, sliced into rounds then cut in half
1/2 cup fresh green beans, cut into thirds
2 ears of corn, corn cut from the cob or frozen
1 cup low-sodium chicken stock
1/3 cup heavy cream, plus extra for brushing fresh herbs for sprinkling, I used basil and oregano
Directions:
Heat a dutch oven or pot over medium high heat and cook your diced chicken (in your choice of butter or oil). Cook until the chicken is golden and browned. Remove the chicken and set aside.
Add the 2 tablespoons of butter to the dutch over and add diced onions. Stir, then cook the onions until slightly transparent (around 5 minutes).
Add the diced potatoes and cook for another 5 minutes, stirring often.
Sprinkle about 4 tablespoons of flour over the onions and potatoes and stir gently to create a roux. Cook for 2 to 3 minutes while stirring occasionally.
Slowly stir in the chicken stock until you have a thick paste.
Stir in the squash, green beans, corn and chicken.
Add the cream, salt and pepper.
Roll out your pizza crust and spoon the chicken/vegetable filling into the center, trying to keep it evenly distributed and folding up the edges as you go.
Brush the crust with a few spoonfuls of heavy cream.
Bake for 40 to 45 minutes, until the filling is bubbly and the crust is golden.
Remove it from the oven and let it cool slightly before slicing and serving, this will help it set up. Sprinkle with fresh herbs and slice!
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