As the name suggests, this pot pie is filled with chicken, and chicken only. No peas, carrots, celery, or anything else. Just chicken. Okay, and a creamy sauce and a few green onions. That's it, though. I was a little skeptical before trying it, but after baking it a few times I can say I really don't miss the peas and carrots. It's rich and delicious and a great way to use leftover chicken, or if you happen to have any around (just a guess), turkey would also work great. You’ll have to re-name it to a “Just Turkey” pot pie, but I think you can handle it.
Just Chicken Pot Pie
2 ½ lbs chicken (or 4 cups cooked chicken or turkey, shredded into bite sized pieces.)
Salt and pepper
1 stick butter
1 celery rib, chopped fine
2 cloves garlic minced
1/3 c flour
12 oz can evaporated milk
2 c low sodium chicken broth
1 tsp grated lemon zest
3 scallions chopped
2 unbaked pie crusts, your favorite recipe (Or Pillbury. I won't tell.)
¾ c shredded sharp cheddar cheese
1 large egg, beaten, for brushing
1. Adjust oven rack to middle position. If using leftover chicken or turkey that is already cooked, heat oven to 350 and skip to step 3.
2. Heat oven to 400. Pat chicken dry with paper towels and season with salt and pepper. Roast until chicken registers 160 degrees, about 35 minutes. Let cool to room temperature and shred into bite sized pieces. Reduce oven temperature to 350.
3. Melt butter in a saucepan over medium heat. Cook celery until softened, about 5 minutes. Add garlic and cook about 30 seconds until fragrant. Stir in flour and cook until it begins to brown, about 1 minute.
4. Stir in milk, broth, and zest and bring to a boil. Reduce heat to low and simmer until thickened, about 5 minutes. Strain sauce into a large bowl (discard vegetables), stir in the chicken and scallions and season to taste with salt and pepper. Let the filling cool until just warm, about 30 minutes.
5. Press one pie crust into a 9" pie pan, spoon chicken mixture into pie shell and sprinkle with cheese. Top with remaining circle of dough. Trim all but 1/2” dough overhanging the edge of the pie plate. Press top and bottom of crusts together, then tuck edges underneath. Crimp dough evenly around the edge of the pie using your fingers.
6. Cut 4, 2” slits in top of dough, brush with beaten egg, and bake until crust is deep golden brown, 45-55 minutes. Let cool 10 minutes. Serve.
Recipe Source: America's Best Lost Recipes