This classic recipe is all about showcasing the vegetables with the chicken, without hiding all the work under a traditional biscuit. The walnuts help to thicken the cooking liquid for the pot pie instead of flour and add great flavor and texture to the crust. This tasty crowd-pleaser has a fancy lattice crust that will have your guests ooh-ing and ahh-ing.
For a Fresh Twist: If you want to go simpler, cut a pie round larger than the baking dish, place over the filling and seal the edges with the egg yolk. Cut an incision in the top to allow steam to escape as the pot pie cooks.
1 box gluten free pie crust mix
2 tablespoons unsalted butter
1/2 pound pearl onions
3 medium carrots, sliced onto 1/2-inch rounds
2-3 stalks small celery, sliced into 1/2-inch rounds
1 quart low sodium chicken stock
1-1/2 pound bonesless, skinless chicken breast, cut into 3/4-inch cubes
1 tablespoon corn starch
1/2 cup heavy cream
1/4 teaspoon dried thyme
3/4 cup chopped Fisher® Walnuts, divided
1 cup frozen peas, defrosted
1/4 cup flat leaf parsley leaves
1 large egg yolk, lightly beaten with a splash of cold water
oven to 375°F. Prepare crust according to package directions. Refrigerate until ready to use. Coat the
inside of a deep 9-inch pie plate with non-stick cooking spray.
Prepare the crust: Line a cookie sheet with
parchment paper. Use enough of the prepared crust for a 9-inch pie shell. Roll
it into a circle that’s about 1/8-inch thick. Using a sharp knife or pizza
cutter, cut the dough into 1-inch strips. Arrange the pie crust strips on the
prepared cookie sheet to form a lattice design. Place the crust in the freezer
until it is firm enough to easily release from the parchment.
Make the filling: In a large sauté pan, melt
the butter and add the onions, carrots and celery. Cook over medium heat,
stirring, until the vegetables become tender, 8 to 10 minutes.
Cook the chicken: In another medium pot,
bring the chicken stock to a low boil and add the chicken breast to the stock. Simmer
for 10 minutes or until chicken reaches an internal temperature of 165°F. Remove
the chicken breast to a cutting board and cut into ¾-inch pieces; set aside.
Make the sauce: Increase heat to high and
boil the stock until it reduces to 1½ cups. While the stock is reducing finely
chop ½ cup of the walnuts. In a small bowl, add the cornstarch to a few
spoonfuls of the stock, whisking until smooth. Stir the cornstarch mixture and the
finely chopped walnuts into the stock. Bring to a boil and simmer gently over
medium heat, whisking steadily, until the cornstarch and walnuts thicken the liquid
enough that it will coat the vegetables and chicken, 3 to 5 minutes. Stir in
the cream and thyme.
Combine: Pour the creamy walnut mix
over the vegetables. Stir in the peas, cooked chicken and most of the parsley.
Taste the mixture and add salt and pepper, if needed.
Assemble the pie: Transfer the chicken and
vegetable filling to the pie plate. Slide the frozen pie crust lattice off of
the parchment and onto the top of the filling. Trim the edge to the rim of the
pie plate. Brush the crust strips with the egg yolk.
Bake: Place in the oven on the baking
sheet that was used for the crust to catch any drips and bake until the crust
is golden brown and the filling hot, 45 to 50 minutes. Garnish with the
remaining ¼ cup chopped walnuts and parsley.
a baking sheet under the pie so any liquids that might overflow during cooking
don’t land on the bottom of your oven and burn or make a mess.
can also use roasted chicken thighs, cubed, if you prefer. Simply substitute in
the same amount of chicken thigh meat.
peel the pearl onions, place them in boiling water for 1 to 2 minutes and then
transfer to a bowl of ice water to stop the cooking. Cut off the root end and
squeeze from the top—they’ll pop out! If you prefer larger onions, substitute 1
cup large-diced red onions for the pearl onions.
crust more work than you want? Just top the pie with a whole crust. Trim to the
edge of the pan and be sure to cut some slits in the top.