Chicken Pot Pie

Sunday has become Pot Pie day here and each week I bring another Instant Pot or slow cooker pie filling to life using one of our spice blends.

Today’s flavor loaded favorite is our chicken pot pie with a classic flaky crust, made with our Coq au Vin blend.

Zen Pie Methodology

1. Choose your favorite pie filling
2. Cook your chosen filling in the Instant Pot or Slow cooker 
3. Use the filling immediately,  refrigerate or freeze for a pie another day 
4. Top your pie either ready rolled flaky pastry or bake individually cut rounds in the oven while the pie filling is cooking.

Alternative Fillings:

You can modify this recipe in a number of simple ways:

?  chicken and leek – add 1 cup of trimmed, chopped leeks to the onions

?  chicken, mushroom and kale – add 8 oz sliced cremini mushrooms, 2 cups chopped kale, 1 tbsp wholegrain mustard

?  chicken and ham – substitute 2 cups chopped chicken for 2 cups chopped ham

The chicken and vegetables bubble away beneath a blanket of pastry which turns a golden brown to reveal a creamy, satisfying filling.

Stay tuned for our Vegan Miso & Curried Vegetable Pot Pie next week!

Over on our storefront…

We are offering a site wide discount of 15% through the month of December. Simply use the code ZenGiftDecember at checkout.

Print Recipe

Chicken Pot Pie

Comfort food classic. Chicken in a creamy, rich sauce topped with puff pastry.

Ingredients

• 2 oz / 4 tbsp butter or olive oil
• 1 1/2 cups 1 large onion, diced
• 2 cups 4 medium carrots, diced
• 1/4 cup flour
• 1 Coq au Vin blend
• 1 tsp salt
• 2 cups chicken broth
• 1 1/2 lbs chicken fillet 3/4” dice
• 2 cups frozen green peas
• 1/4 cup cream
• 1/2 cup fresh parsley minced
• 1 sheet ready rolled puff pastry
• 1 egg for eggwash

Instructions

Slow Cook

• 1) Heat the butter or oil in a medium saucepan; sauté onion & carrot for 3 minutes to soften 2) Stir in the flour , Coq au Vin blend, salt and cook out for a minute 3) Stir in the broth; add the chicken pieces, & green peas 4) Transfer mixture to slow cooker 4) Stir, cover & cook on LOW: 6 hours or HIGH: 2 1/2 hours. 5) Remove lid; stir in cream & parsley. 6) Preheat oven to 375 degrees. 7) Pour cooked mixture into a medium sized baking dish 10 x 13 x 2. 8) Roll pastry over the top of the pie & cut 3 x 1" slits in the top middle of the pastry 9) Brush pastry with egg wash & bake for 30-40 minutes in the oven

Pressure Cook

• 1) Heat the oil on sauté function; sauté onion & carrot for 3 minutes to soften 2) Stir in the flour , Coq au Vin blend, salt and cook out for a minute 3) Stir in the broth; add the chicken pieces, & green peas. 4) Secure the cooker lid, seal pressure valve; cook on Manual/Pressure for 8 minutes. 6) Vent with Quick Pressure Release 7) Remove lid; stir in cream & parsley. 6) Preheat oven to 375 degrees. 8) Pour cooked mixture into a medium sized baking dish 10 x 13 x 2. 9) Roll pastry over the top of the pie & cut 3 x 1" slits in the top middle of the pastry 10) Brush pastry with egg wash & bake for 30-40 minutes in the oven

Notes

- If you prefer a mixture of meat then use half chicken thigh meat and half chicken breast
- Use 5-6 cups cooked, chopped, rotisserie chicken instead of raw and reduce cook time slow cooker: LOW 5 hours or HIGH 2 hours OR pressure cooker reduce to 6 minutes
Sides
- Baked potatoes or mash to mop up the delicious sauces

- Roasted broccoli or a fresh green salad with a tart lemon dressing

Zen Moment

“Remember that we are human beings and not human doings” – an unknown Yogi