Today I share a one crust chicken pot pie recipe with you. Yes, I know it seems like cheating to make one without the bottom crust but it will be better for us. I did make it with a Sam's Club Rotisserie Chicken. I'm trying to cut some calories and make a lighter version. One crust no potatoes lots of vegetables and vegetable broth or water to replace some of the broth. You can just make a vegetable pot pie without meat or chicken broth and use no butter only olive oil for an even lighter pie. Now doesn't that sound nice and easy?
2 cups of Sam's Club Rotisserie Chicken
2 cups chopped carrots 1/2" thick
1 1/2 cups (1-can) whole kernel corn
1 1/2 cups (1-can) green beans
1 1/2 cups (1-can) sweet peas
1/2 cup chopped celery 1/2" thick
1/2 cup onion (1-small) onion chopped
2 Tbs. butter
5 Tbs. olive oil
1/2 cup self rising flour
2 cups chicken broth
Up to 1 cup vegetable broth or hot water
Pie Crusts enough to cover tops of your baking dishes
Salt and Pepper for seasoning
Preheat oven to 375 degrees
Pie Crust
Make your pie crust or use Pillsbury Pie Crusts in the box- buy 2 boxes
*Using the tiny dishes turn over onto pie crust and cut leaving 1/2" extra around them. You only need 1 per baking dish. Place in fridge to keep cool.
Chicken
Remove chicken from bones and chop enough to fill 2 heaping cups.
(Store remainder of chicken in bag and place in fridge or freeze remaining chicken to use later.)
Vegetables
Chop vegetables and set aside.
Saute in frying pan, carrots, celery and onion in 2 Tbs. butter and 2 Tbs. olive oil for about 9 minutes or until onions are translucent and carrots are not quite tender (you will be able to put a fork into them). This gives the sauce a wonderful flavor to be cooked in the pan behind these vegetables.
Drain and remove vegetables, set aside.
Take corn, green beans and sweet peas heat together in a cup of vegetable broth or water on medium to heat through, you do not need to boil.
(if you are using canned vegetables just heat in their liquid)
Drain reserving liquid and set vegetables aside when warmed.
Assemble Pot Pies
Distribute evenly the vegetables and chicken into tiny baking dishes.
Sauce
Add 2 Tbs. butter and 2 - 3 Tbs. olive oil to frying pan, melting butter. Add flour then with fork or whisk mix flour into butter/olive oil to mix thoroughly. Stir/whisk until smooth and warm 1-3 minutes. Add 1/2 tsp. salt and 1/8 tsp. black pepper mixing well. Stir in chicken broth stirring/whisking until smooth it will thicken so watch do not leave stove. Turn down to medium low heat. Heat stirring while it thickens. You probably will need to add some vegetable broth or water to this sauce because it will most likely be too thick. Add a little more so that it is a little thinner than you will want then cook stir as it thickens. Keep adding liquid as necessary to get the consistency you will need which would be that of a medium thick gravy. Taste to see if you need to add anymore salt or pepper.
Spoon sauce over vegetables/chicken evenly into all baking dishes.
Cover pies with crust folding around top edge of dish pressing lightly to keep tight.
Trim around the edges some if you like. Cut an X in center of each one and then make 4 slits around top to vent. while baking. Beat egg with tiny bit of water thoroughly with fork. Brush the tops of the pie crusts for pretty browning.
Bake for 30-35 minutes or until browned to your liking and bubbly at center.
Remove and cool for 5-10 minutes
People will love to pull the crust off the sides of the pot pie!
Enjoy!
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