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Recipe by My Kosher Recipe Contest

Chicken Pot Pie

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Meat Meat
Easy Easy
6 Servings
Allergens
50 Minutes
Diets

No Diets specified

Submitted by Tuli Feferkorn   Meet the ultimate in comfort food! The dish that pleases everyone—including picky eaters and sophisticated foodies. The pearl onions lend an amazing flavor and texture and the spices touch on all the warm, earthy, homey notes. It also has a special creaminess that allows the wonderful flavors to dance all around your mouth and tongue and leave you feeling simultaneously satisfied and wanting more.

Ingredients

Main ingredients

  • 1.5 lbs chicken cutlets

  • 3 tablespoons extra virgin olive oil

  • 1 cup frozen pearl onions

  • 1 cup frozen peas and carrots

  • 3 cloves garlic, minced

  • 2.5 tablespoons flour

  • 2.5 tablespoons flour

  • 2 cups chicken broth

  • 3/4 cup cashew milk

  • 1 tablespoon margarine

  • 1 frozen pie crust

  • 1 egg

  • 1/2 teaspoon honey

Spice Mix

  • kosher salt and black pepper

  • 1/2 teaspoon smoked paprika

  • 1/2 teaspoon rubbed sage

  • 1/2 teaspoon oregano

  • 1/2 teaspoon garlic powder

Directions

Prepare the Chicken Pot Pie

1.

Preheat oven to 400°F

2.

Season chicken with spice mix.

3.

Heat a cast iron pan to medium-high and add the oil.

4.

Sauté chicken for 6 min, flip halfway. Remove chicken from pan, let rest. Cut chicken into 1/2 inch cubes.

5.

Add frozen onions, peas and carrots to the pan. Stir and cook until tender, about 5 minutes.

6.

Add minced garlic, cook for about 1 minute.

7.

Sprinkle in the flour and stir until dissolved.

8.

Add the chicken broth, raise to a simmer and stir until thickened.

9.

In a separate pan, heat up cashew milk and margarine until melted, stir to incorporate. Add to the pan. Season with kosher salt, to taste.

10.

Add chicken to pan. Combine and remove from heat.

11.

Let pie crust thaw and spread over the pan.

12.

Beat egg and combine with honey. Brush the pie crust and cut some vents.

13.

Bake until golden brown, about 25 minutes.

14.

Let rest and serve.

Notes:

If not using a cast iron pan, transfer mixture to oven safe pie dish and proceed with rest of recipe as per recipe instructions.   This recipe can be made in individual ramekins. Works well for hosting a crowd or for storing in the freezer and heating up as needed.
If freezing, freeze with the crust unbaked. Don’t allow it to thaw when reheating—place it in a preheated 400°F oven and bake for 40-45 minutes, until golden brown.  
Chicken Pot Pie

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