Deconstructed Chicken Pot Pie
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
5 servings
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Calories
496 kcal
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Course
Main Course
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Cuisine
American
Deconstructed Chicken Pot Pie
Description
This Deconstructed Chicken Pot Pie recipe breaks down the traditional pot pie into two parts: a creamy vegetable and chicken stew, and a side of mashed potatoes. Chicken breast is combined with diced carrots, celery, onion, and garlic, cooked in a savory broth made from chicken stock and bouillon. The vegetables start sautéed for color and flavor development before simmering with chicken to tenderize fully. A cornstarch and water slurry is used to thicken the stew, which also contains frozen peas added near the end.
The potatoes cut into large dice are boiled until tender, then mashed with butter, milk, salt, and pepper for a smooth accompaniment. This separation allows enjoying the flavors of a pot pie filling with the texture contrast of mashed potatoes in place of a crust. The stew is rich and hearty with layers of flavor from sautéed aromatics and seasoning.
The recipe provides a comforting meal that evokes the classic chicken pot pie flavors while offering a different presentation and texture profile. It fits well as a warming dinner option, especially on cooler days.
Ingredients
- 2 lbs chicken breast boneless, skinless
- 3 medium carrot
- 3 talks celery
- 5 cloves garlic
- 1 medium onion
- 1⅔ lb potato Yukon gold variety
- ½ lb peas frozen
- 32 oz chicken broth
- ¾ cup milk
- 2 tbsp butter
- 3 tbsp cornstarch
- 2 tbsp water cold
- 2 tbsp neutral cooking oil generic cooking oil
- 2 tsp chicken bouillon granulated
- salt to taste
- black pepper to taste
Instructions
For the Potatoes
- Heat a large pot of water over high heat and bring to a boil.
- Wash and cut the potatoes into a large dice and add to the pot to boil. Boil until they have softened and are easily pierced by a fork.
- Drain the water and add ¾ cup of milk and 2 tbsp of butter. season with salt and pepper and mash until smooth
For the Chicken and Vegetables
- Wash 3 stalks of celery and peel 3 carrots. Cut the carrots, celery, and onion into a small dice. Mince or grate the garlic.
- Heat 2 Tbsp of oil in a large pot over medium high heat. Add the celery, carrots, and onions and cook until they start to develop some color. Salt them lightly at the early stage to help them cook faster. Add the garlic about 30s before you feel the vegetables are going to be finished. You don't want this to burn so you don't want to add it with the other vegetables early.
- Add the chicken breast to the pot with 32 oz of chicken broth and 2 tsp of granulated bouillon. Bring to a boil, reduce the heat to low and cover the pot with a lid. Cook for 15-20 minutes or until the chicken has cooked through.
- Once the chicken has cooked remove it from the pot and shred thoroughly.
- Mix 3 Tbsp of cornstarch with 2 Tbsp of cold water to a bowl and create a slurry.
- Add ½ lb of frozen peas to the pot and bring to a boil. Add the slurry to the pot to create a loose gravy. Stir to incorporate and thicken.
- Once the sauce has thickened, add the shredded chicken, mix and season with salt and pepper to taste.
- NOTE: Your sauce may require you to add more cornstarch to thicken or even more liquid to create enough of a sauce. The amount of liquid remaining in your pot after you boil the chicken can depend on how much water was boiled off during the cooking process. If you have an ill fitting lid that may lead to more water loss. If you feel that 3 tbsp of cornstarch won't be enough to thicken the amount of liquid you have, you can either boil some of the liquid off, or use more cornstarch.
Plating
- This recipe makes 5 servings. Divide your ingredients evenly between 5 containers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5servings
Amount Per Serving
Calories 496 kcal
% Daily Value*
| Calories | 496kcal | 25% |
| Carbohydrates | 47g | 16% |
| Protein | 47g | 94% |
| Fat | 13g | 20% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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