Savory Chicken Pot Pie

I started with a basic recipe for Chicken Pot Pie from pie.  Of course this is not what I really made.

  • Cooking spray
  • 1-1/4   pounds boneless, skinless chicken breast halves, cut into 1/4-inch chunks
  • 1  teaspoon salt
  • 1/2   teaspoon freshly ground black pepper
  • 2  tablespoons olive oil
  • 1/2 med. chopped onion
  • 2  stalks celery, chopped (about 1/2 cup)
  • 2  medium white potatoes, left unpeeled and cut into 1/4-inch pieces
  • 1/2  pound fresh green beans, trimmed and chopped into 1/4-inch pieces
  • 2  cloves garlic, minced (about 2 teaspoons)
  • 1-1/2  cups fat-free half and half
  • 1/3  cup all-purpose flour
  • 2  cups low-sodium chicken broth
  • 1  cup peas, thawed if frozen
  • 2  tablespoons parsley
  • 2 sheets of frozen pie crust, thawed
  • 2  tablespoons freshly grated Parmigiano Reggiano
1.  Preheat the oven to 350 degrees F. Coat one large ramekin with cooking spray.
2.  Season the chicken with 1/4 tsp.of the salt and 1/4 tsp. of the pepper. In a large nonstick skillet, heat 2 tsp. of the oil over medium-high heat. Add the chicken and brown, about 2-1/2 minutes per side. Transfer the chicken to a plate.
3.  Add 2 more tsp. of oil, the onions, and celery to the pan and cook, stirring a few times, until the vegetables begin to soften, about 3 minutes. Add the potatoes, green beans, garlic, and the remaining 3/4 tsp. salt and 1/4 tsp. pepper and cook for 2 minutes more, stirring to combine everything.
4.  Add the milk and chicken broth to a saucepan and slowly whisk in the flour into the broth until dissolved.   Cook, stirring, until the mixture comes to a boil. Reduce the heat to medium-low, cover, and simmer, stirring occasionally, for about 5 minutes until mixture thickens.
5.  Place remaining ingredients, except for pie crust into fry pan and cook for 5 minutes.
6.  Place bottom pie crust into ramekin and press down covering all sides.  Place in oven for 5 minutes to set.  The crust may shrink some on the sides but it will be fine.
7.  Remove from oven and fill ramekin with meat and sauce mixture.  Cover with remaining crust and cut several slits into the crust to allow air to escape.  Sprinkle Parmigiano Reggiano cheese over crust.
8.  Place on a baking sheet and bake until the filling is bubbling, about 30 minutes. Serve hot.

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