(One-crust) Chicken Pot Pie — one of my quintessential comfort foods!

   After making a batch of pie crust cut-outs, I had enough dough left to make  a one-crust pie. Not really in the mood for a dessert pie, I used it to make a smaller-sized savory homemade chicken pot pie without a top crust.

     Sure, a two-crust pot pie is delish, but figured I’d save a few calories and use what I had on hand . . . including some end-of-garden produce

     Note – This recipe makes a lot of filling as in the deep-dish pie variety. I pile it in the crust but invariably have leftover filling. That means that the next day we can have Chicken Pot Pie Soup (minus the crust) — simply add chicken broth to the leftover filling and it’s ready to serve.

I cooked chicken thighs with a couple of
bay leaves + seasoned salt.

Chicken Pot Pie     6 to 8 servings

3 tablespoons butter

1 onion, diced

1 green pepper, diced - optional

3 tablespoons all-purpose flour

½ to 1 teaspoon salt

1/2 teaspoon pepper

1 cup chicken broth 

1 cup milk (could use all broth or all milk instead of the 1 cup of broth and 1 cup milk)

2 cups cooked cubed chicken

1 to 2 medium potato, cooked and cubed

1 to 2 cups other vegetables (steamed, sautéed celery &/or mushrooms, etc.)

1 package (10 ounces) frozen peas

Single or double unbaked pie crust

1.  Melt butter in a 3-quart saucepan over low heat.

2.  Add onions and pepper and cook until tender.

3.  Stir in flour, salt and pepper. Cook, stirring constantly, until mixture begins to thicken.

4.  Stir in broth and milk; cook until thickened.

5.  Add chicken and vegetables; cool.

I cooked & steamed potatoes and carrots and then added frozen peas. 

Chicken is added to mixture.

Chicken and veggies are added to white sauce.

6.  Heat oven to 425º.

7.  Pour chicken mixture into pastry lined pie plate. If making a two-crust pie, top with other pie crust; trim excess top crust. Seal and flute. Cut a few small slits in top crust to allow steam to escape.

8.  Bake 35 minutes, or until light golden brown and bubbly.

9.  Allow pie to sit for 10 to 15 minutes before cutting.

A simple lettuce & tomato salad accompanied a wedge of Chicken Pot Pie. 

Recipe without photos . . .

Chicken Pot Pie     6 to 8 servings

3 tablespoons butter

1 onion, diced

1 green pepper, diced - optional

3 tablespoons all-purpose flour

½ to 1 teaspoon salt

1/2 teaspoon pepper

1 cup chicken broth 

1 cup milk (could use all broth or all milk instead of the 1 cup of broth and 1 cup milk)

2 cups cooked cubed chicken

1 to 2 medium potato, cooked and cubed

1 to 2 cups other vegetables (steamed, sautéed celery &/or mushrooms, etc.)

1 package (10 oz.) frozen peas

Single or double unbaked pie crust

1.  Melt butter in a 3-quart saucepan over low heat.

2.  Add onions and pepper and cook until tender.

3.  Stir in flour, salt and pepper. Cook, stirring constantly, until mixture begins to thicken.

4.  Stir in broth and milk; cook until thickened.

5.  Add chicken and vegetables; cool.

6.  Heat oven to 425º.

7.  Pour chicken mixture into pastry lined pie plate. If making a two-crust pie, top with other pie crust; trim excess top crust. Seal and flute. Cut a few small slits in top crust to allow steam to escape.

8.  Bake 35 minutes, or until light golden brown and bubbly.

9.  Allow pie to sit for 10 to 15 minutes before cutting.