I know this might not be a pretty dish to photograph, but trust me it is very good. We all want to make recipes that are both tasty as well as convenient. This recipe is inspired by my brother’s mother in law, Inés. A few years ago, I went to visit my brother and she had just arrived with a succulent homemade chicken pie. She was kind enough to offer me a slice and I must tell you it was absolutely delicious! She explained to me how she made it and which ingredients she used. The following week, I made my own version and the results were pretty good. I had tried chicken pie before, but most of the time they had either a creamy or gelatinous sauce. This version has a veggie-tomato sauce that adds more flavor and the potatoes give it structure.
Later on, I improved my technique when my father in law passed away and my mother in law came to live with us for a while. For many months, she received visits from friends that wanted to accompany her in this time of grief. During this period, I always had Chicken Pie in the fridge for unexpected visitors which I re-heated in the microwave and served as a light lunch or mid-afternoon snack with a side of salad. Most of the visitors asked for more.
This dish is also a great alternative for picnics and boat trips. I bake it at home and cover it with foil paper and plastic wrap, then serve at room temperature or re-heat it in the oven or microwave a few days later. Here is my version of Savory Chicken Pot Pie.
Savory Chicken Pie
2 tbsp extra virgin olive oil
2 large chicken breasts cut in strips seasoned with salt and pepper to taste
1/4 cup dry white wine
1 medium golden potato peeled and cubed (1×1 inch)
1 carrot peeled and finely sliced
1/4 cup finely chopped yellow onion
1 garlic clove minced
1 tbsp cubanel or green pepper
1 14 ounce can of diced tomatoes (pureed)
1/2 teaspoon dried oregano
1 tsp kosher salt
1/2 cup sweet green peas frozen
2 pie crusts for nine inch pie dish ( I use Pillsburry brand or make your own)
egg wash optional
1. In a med-large saute pan, heat oil med-high. Add seasoned chicken breasts to sear and brown a little. This will take a few minutes.
2. Add wine to deglaze pan and add potatoes. Bring heat to medium.
3. Immediately, add carrots, onions, garlic and green peppers. Saute until onion is transluscent.
4. Add pureed tomatoes, salt and oregano and cover for 20 minutes (in med-low heat) or until potatoes are tender when you press with a fork. Add sweet green peas and stir for a few minutes. Set aside. Tip: Check a few times to make sure it doesn’t dry out. If so add more water.
5. Heat oven at 425º F. Place bottom of pie crust for a 9 inch pie dish in diameter and fill with chicken/vegetable “stew”. Bring sides in. Carefully place top of pie and press down to close “lid” of pie. Cut slits with a sharp knife to vent. Egg wash is optional.
6. Bake for approximately 20 minutes or until golden brown. You may refrigerate up to 1 week.