One Pan Classic Chicken Pot Pie

With Carrots, Peas, and Chicken Gravy

$9.95 per serving

Prep & Cook Time: 50-60 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Wheat

A note about serious food allergies

March 14th marks the annual observance of Pi Day (3/14, get it?), honoring the mathematical ratio of a circle's circumference to its diameter. That is not a sentence we thought we'd ever have to write when describing food, but the pi/pie homonym is too delicious to pass up. Our favorite savory pie is definitely the "chicken pot" variety, and we think you'll agree when you break through the homemade golden brown crust and delve into the luscious chicken and vegetable filling. Nothing irrational here, just a tasty chicken pot pie that you'll wish went on forever and ever.

In Your Box (serves 2)

  • 6 oz. Carrots
  • 2 Celery Stalks
  • 1 Yellow Onion
  • 2 Boneless Skinless Chicken Breasts
  • Info
    0.9 oz. Butter
  • 1½ tsp. Home Chef Pot Pie Seasoning Blend
  • 2 tsp. Gluten Free Minor's Chicken Base
  • 3½ Cornstarch
  • 2½ oz. Frozen Peas
  • Info
    3⅓ oz. Self Rising Flour
  • Info
    5⅓ oz. Plain Greek Yogurt
  • Nutrition (per serving)

  • Calories
    655
  • Carbohydrates
    73g
  • Fat
    31g
  • Protein
    64g
  • Sodium
    1104mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Baking Sheet
  • 1 Small Oven-Safe Pan
  • 1 Mixing Bowl
  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Preheat oven to 375 degrees. Prepare a baking sheet with foil. Thoroughly rinse produce and pat dry. Trim ends off carrots, peel, and cut into ½” dice. Trim ends off celery and cut into ½” dice. Peel and halve onion. Cut halves into ¼” dice. Rinse chicken, pat dry, and, on a separate cutting board, cut into 1” dice. Leave butter out to soften.

  • Step 2 - Cook the Vegetables
    2

    Cook the Vegetables

    Heat a small oven-safe pan over medium-high heat. If you don't have an oven-safe pan, you can transfer all the contents to a prepared casserole dish. Add half the butter (leave remaining out to keep soft), carrots, celery, onions, and pot pie seasoning blend (reserve a pinch for garnish) to pan and cook, stirring occasionally, 5 minutes, or until slightly softened. Season with a pinch of salt and pepper.

  • Step 3 - Add the Chicken and Liquid
    3

    Add the Chicken and Liquid

    Mix chicken base, cornstarch, and 1 ½ cups cold water in a mixing bowl and add to pan. Add chicken to pan and bring to a boil. Lower to a simmer and cook about 10 minutes, or until thickened to consistency of gravy. Don't worry if the pan seems very full - this is intentional. Just be sure to stir carefully. Stir in peas, season to taste with salt and pepper, and remove pan from heat.

  • Step 4 - Make the Dough
    4

    Make the Dough

    Set aside 2 Tbsp. flour to be used in the next step. This flour is called "bench flour". Put half the tub of Greek yogurt (the rest is bonus yogurt to snack on) in the same bowl used to make cornstarch mixture (no need to clean). Mix in remaining flour, ¼ tsp. salt, and 1 tsp. olive oil. Mix and knead in bowl for 5 minutes, folding dough over on itself and pressing down with the heel of your hand. Dough may appear shaggy– this is normal.

  • Step 5 - Roll and Cover
    5

    Roll and Cover

    Clear a work surface and dust with reserved bench flour. Using a rolling pin, wine bottle, or can, roll dough into an 8” circle. Dough does not have to be perfectly round. Place over chicken filling in pan. It’s okay if dough doesn't completely cover filling or drapes over edge of pan.

  • Step 6 - Bake and Serve
    6

    Bake and Serve

    Place pan on baking sheet to catch any drips, brush crust with remaining butter, sprinkle with remaining pot pie seasoning, and bake 15-18 minutes, or until crust is brown. Let rest for 5 minutes before serving. Feel free to serve right out of the pan. Just make sure to place a pot holder or a kitchen towel around hot pan handle.