Nice to have but not necessary
- a garlic press (if not, mince the garlic with a sharp knife)
- kitchen shears for cutting the chicken (a sharp knife works, too)
- a silicone brush for greasing the casserole dish (or pour a bit of oil into the dish and use a piece of waxed paper to spread it evenly)
Preheat the oven to 425F/220C.
1 tsp/5 mL olive oil
6 boneless, skinless chicken breasts, cut into 1 inch/2 cm cubes
1 large onion, chopped
1 clove garlic, pressed
1 cup/250 mL sliced fresh mushrooms
2 cups/500 mL thinly sliced carrot
1 cup/250 mL sliced celery
1/4 tsp/1 mL ground sage
1/4 tsp/1 mL ground thyme
1/4 tsp/1 mL ground pepper
1 cup/250 mL chicken broth
1 can (13 oz/385 mL) evaporated milk
1/3 cup/75 mL whole wheat flour
1 cup/250 mL whole wheat flour
1 Tbsp/15 mL baking powder
1/2 tsp/2 mL salt
1/2 tsp/2 mL sugar
2 Tbsp/30 mL olive oil
3/8 cup/90 mL milk
Heat the first amount of oil in a skillet over medium heat.
Add the chicken cubes.
(If your skillet is small, add only half of the chicken at a time.)
Cook until the chicken is no longer pink.
Lightly grease a 3 quart/3 litre casserole dish.
Transfer the cooked chicken to the casserole dish.
In the same skillet, sauté the onion, garlic and mushrooms until the onion is soft.
Add the carrot, celery, sage, thyme and pepper. Sauté for 5 minutes.
Pour in the broth. Bring to a boil. Reduce heat.
Simmer, covered, for 20 minutes.
While the mixture simmers, make the crust:
In a medium bowl, combine the flour, baking powder, salt and sugar.
Stir in the oil until well mixed.
With a fork, stir in the milk.
Knead the dough 10 times on a floured surface.
Set it aside.
Combine the evaporated milk and flour in a jar. Shake until smooth.
Pour this mixture slowly into the skillet, stirring.
Turn up the heat, still stirring, until the mixture boils and thickens.
Pour over the chicken and stir to combine.
Take about 1/4 of the dough. Press it between your hands until it is the size of 1/4 of the casserole dish.
Lay it on top of the casserole.
Repeat with the remaining dough, 1/4 at a time. (It's okay if there are small gaps around the sides of the dough.)
Bake, uncovered, for 20 to 25 minutes, or until the gravy is bubbling and the crust is lightly browned on top.
- Use another vegetable oil in place of the olive oil.
- Use any flour in place of the whole wheat flour.
Ideas for making this chicken pot pie recipe your own
- Add your favorite vegetables. (How about green beans, or peas? Maybe some corn?)
- Make your own chicken stock and use that in place of purchased chicken broth.
- To make this easy dish even easier, precook the chicken - or use leftover cooked chicken. You'll need 3 cups/750 mL of cubed cooked chicken.
- I use kitchen shears to cut the chicken into cubes.
- I use a cast iron skillet when making this recipe. Cast iron is the world's best non-stick cookware!
- Garlic keeps best when stored at room temperature, out of direct sunlight. Some people use a special garlic keeper.
If you enjoy this chicken pot pie recipe, you may also like these other easy chicken recipes: