Chicken "Heart" Pie
Author: 
Recipe type: Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • FILLING:
  • 2 cups cooked chicken, cubed (see perfect roast chicken recipe)
  • 3 cups chicken broth
  • 1 cup carrot, diced
  • ½ cup celery, diced
  • 1 cup cubed potato
  • ¼ cup chopped onion
  • ½ cup frozen peas, thawed
  • ½ cup frozen corn kernels, thawed
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ cup flour
  • 1 cup milk
  • CRUST:
  • 1 egg
  • 1 cup Aunt Jemima buttermilk pancake mix (or Bisquick)
  • ½ cup milk
  • * See Notes for phyllo dough alternative
Instructions
  1. FOR THE FILLING:
  2. Place carrots, celery, potatoes and onions into the chicken broth and cook over med-high until tender (about 10 minutes).
  3. Add the peas, corn, diced chicken, salt and pepper to the pot and simmer over med-low heat for a five minutes.
  4. Whisk milk and flour together and then add it to the above mixture and simmer until thickened, approximately five minutes.
  5. Depending on whether you are using pancake mix or phyllo dough, adjust recipe accordingly at this point.
  6. For pancake mix version:
  7. Pour above mixture into ungreased ramekins (or one 9" ungreased pie plate) until they approximately ¾ of the way full.
  8. Mix together the egg, pancake mix and milk and pour it over the filling in each ramekin (or over the whole pie plate).
  9. Bake at 350 degrees for 30 minutes, until lightly browned.
Notes
The phyllo dough version is easy, just allow the phyllo dough to thaw in your refrigerator overnight and bring it to room temperature before using it. Cut the phyllo dough to the size ramekins you are using, leaving enough to fold over the top after the mixture is added. Melt ¼ cup of butter and line each ramekin (or 9" pie plate) with 5 or 6 sheets, buttering the sheets as you layer them. Then pour the chicken mixture in and fold the phyllo sides up and over, brushing with the remaining butter. This is a great option if you prefer your pot pie to be a bit crunchy but it is MUCH FASTER to use the pie plate if you choose this option.
Recipe by Ladles of Yum at http://www.ladlesofyum.com/2014/01/chicken-heart-pie/