Chicken Pot Pie
By popular demand, here is our version of the comfort food classic! It's full of veggies, chicken and yummy goodness! Our filling is dairy free, using the traditional rich chicken stock in place of milk or cream. We even included a paleo variation. Happy Fall!
What you need
For the Filling:
¼ cup Tessemae’s Cracked Pepper
1 small yellow onion, minced
2 ribs celery, thinly sliced
1 bulb fennel, diced
2 carrots, diced
1 teaspoon fresh thyme leaves (or ¼ teaspoon dried)
¼ cup white wine
6 tablespoons all-purpose flour (or tapioca starch)
3 cups chicken broth
1 cup peas
3 cups diced roasted chicken
For the crust:
1 pie crust (Traditional or Paleo)
1 large egg, beaten
What to do
- In a large saucepan, heat the cracked pepper over medium-high. Add the onion, celery, fennel, carrots and thyme and season with salt. Cook until the onion is translucent, about 4 minutes. Add the wine and cook until absorbed. Add the flour and cook, stirring, 1 minute.
- Gradually add broth, stirring constantly, and bring just to a boil. Reduce heat to low and simmer 5 minutes. Stir in the peas and chicken and season to taste with salt and pepper.
- Heat your oven to 375. Spoon the filling into a 2-3 quart baking dish. Gently roll the pie crust onto the top. Cut a few slits down the center of the crust to vent. Brush the crust with beaten egg. Bake the pot pie at 375 degrees until filling is bubbling and crust is golden, about 45 minutes.