Ground Chicken Pot Pie (Homemade Gravy Filling)
You can enjoy your minced meat in a chicken pot pie. It makes it easier to costume and a tad bit more flavorful. Here's a recipe you can try at home.
Equipment
Large skillet (12-inch / 30cm)
9-inch pie dish or 2-quart baking dish
Rimmed baking sheet
Rolling Pin
Pastry brush
Small mixing bowl
Wooden spoon or silicone spatula
Ingredients
4 pounds ground chicken - 1.8kg- 2 medium pie crust - unbaked
6 tablespoons butter - 85g
½ cup yellow onion - chopped, 75g
½ cup carrots - chopped, 65g
½ cup celery stalks - chopped, 60g
¼ cup all purpose flour (plain flour Australia and UK) - 30g
3 cups chicken stock - 720ml
1 teaspoon turmeric
1 teaspoon thyme
1 teaspoon salt
1 teaspoon ground black pepper- ¼ cup half and half - 60ml
1 medium egg
1 tablespoon water - for egg wash
Instructions
- Preheat the oven to 375°F / 190°C (170°C fan-forced).
- Dice the onion, carrots, and celery into roughly 1/4-inch (6mm) pieces so they cook evenly in the filling. Set aside.1/2 cup yellow onion, 1/2 cup carrots, 1/2 cup celery stalks
- Melt butter in a large 12-inch skillet over medium heat. Add the chopped onion, carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the onions are translucent.6 tablespoons butter, 1/2 cup yellow onion, 1/2 cup carrots, 1/2 cup celery stalks
- Add the ground chicken to the skillet, breaking it apart with a wooden spoon. Cook for 6-8 minutes over medium-high heat until no pink remains. Sprinkle the flour evenly over the chicken and vegetables, then stir well to coat everything. Cook for 1 minute to eliminate the raw flour taste.4 pounds ground chicken, 1/4 cup all purpose flour (plain flour Australia and UK)
- Pour in the chicken stock and stir to combine, scraping up any browned bits from the bottom of the skillet. Bring to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until the gravy thickens enough to coat the back of a spoon.3 cups chicken stock
- Add the turmeric, thyme, salt, and pepper. Stir to combine.1 teaspoon turmeric, 1 teaspoon thyme, 1 teaspoon salt, 1 teaspoon ground black pepper
- Stir in the half and half. Let cook for a few minutes.1/4 cup half and half
- Pour the filling into a 9-inch (23cm) deep-dish pie dish or a 2-quart (2L) baking dish. Spread it into an even layer.
- Roll out your pie crust; you will need 1 whole crust and roughly half of the other. Place the whole crust over one half of the dish so some crust hangs over the edge, then place the second piece over the other half, overlapping slightly in the middle. Ensure a little crust hangs over the edges all around. Cut 3-4 small slits in the top crust with a sharp knife to allow steam to escape.2 medium pie crust
- In a small bowl, beat the egg with 1 tablespoon of water. Brush the egg wash evenly over the top of the pie crust.1 medium egg, 1 tablespoon water
- Place the assembled pie on a rimmed baking sheet and bake at 375°F / 190°C (170°C fan-forced) for 28-32 minutes, until the crust is deep golden brown and the filling is bubbling at the edges.
- Remove the pie from the oven, let it rest for 5 minutes, then slice and serve. Enjoy!
Notes
Storage: Cover leftovers tightly and refrigerate for up to 3 days. Reheat individual slices in a 350°F / 175°C oven for 15-20 minutes until the filling is bubbling and the crust re-crisps.
Freezing: Freeze the cooked filling separately in an airtight container for up to 3 months. Thaw overnight in the fridge and top with fresh pie crust before baking for the best texture.
Make-Ahead: The filling can be prepared up to 2 days in advance and stored covered in the fridge. Warm it gently on the stovetop before assembling with the crust.
Substitutions: Swap ground turkey for ground chicken at a 1:1 ratio. Use frozen peas and corn in place of celery for a sweeter filling. Heavy cream can replace half and half for a richer gravy.
Pro Tip: Cook the ground chicken in batches so it browns rather than steams — overcrowding the skillet releases too much moisture and you'll end up with a watery filling.
Nutrition
Serving: 1servingCalories: 668kcalCarbohydrates: 30gProtein: 46gFat: 41gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 17gTrans Fat: 0.5gCholesterol: 243mgSodium: 821mgPotassium: 1412mgFiber: 2gSugar: 3gVitamin A: 1700IUVitamin C: 2mgCalcium: 49mgIron: 4mg
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