This chicken pot pie has a delicious dill flavor and an extra light cream gravy. With fennel and leeks, it is reminiscent of spring and might bring some of that seasoned home while still being a hearty winter dish.
On Ingredients:
This recipe showcases three delicious ingredients: dill, fennel, and leeks.
- Dill is an herb in an herb in the celery family with a very unique taste. It pairs well with fresh, clean flavors like cucumber, mushrooms, potatoes, plain yogurt, fish, and chicken. If you can’t find fresh dill in stock, substitute with dry using 1 tsp of dry for 1 tbsp fresh. Dill is also packed with flavonoids, which have been shown to reduce the risk of heart disease and stroke (more on health benefits).
- Fennel is a plant in the carrot family, which has a large bulb, green stalks, and feathery leaves. It has a strong anise or licorice smell, but when cooked the flavor is milder, giving just a hint with a fresh, simple flavor. If you can’t find fennel bulb in stock, you can substitute with white onion. Fennel is a good source of fiber and it may help maintain a healthy heart (more on health benefits).
- Leeks are an allium, related to garlic, chives, and onions. They are a long white stalk that turns into green leaf sheaths. Leeks have a sweet, mildly onion like flavor, which pairs well with potatoes, dairy, eggs, fish, and poultry. If you can’t find leeks in stock, you can substitute with green onions, white onions, or shallots. Like dill, leeks have flavonoids (antioxidants) which have anti-inflammatory, anti-diabetic, and anticancer properties (more on health benefits).
Recipe Notes & Vegan or Vegetarian Substitutions:
We used our recipe for Simple Pie Dough to make the crust. You can substitute for a premed just option or your own preferred recipe. There’s also a gluten-free and vegan version of the Simple Pie Dough. If you’re interested in making a vegan variation of the recipe, we recommend replacing the chicken with parboiled potatoes, cut into bite-sized pieces. About 3 cups should be good. The milk can be substituted with the dairy alternative of your choice. We would recommend oat milk.
Silly Dilly Chicken Pot Pie
6
servings30
minutes1
hour30
minutesIngredients:
2 Simple Pie Doughs
4 cooked chicken thighs (cut into bite-sized pieces)
4 tbsp butter
2 cloves garlic (minced)
1 celery stalk (chopped)
1 small fennel bulb (chopped)
2 leeks (thinly sliced)
2 large carrots (chopped)
8 oz cremini mushrooms (chopped)
2 cups whole milk
2 tbsp potato starch or cornstarch
1/4 cup chopped fresh dill
salt and pepper to taste
1 egg
1 tbsp water
Directions
In a large skillet, melt the butter over a medium flame. Add the garlic, celery, fennel, leeks, and carrot. Sauté until the celery is tender.
Add the mushrooms and continue to sauté until they are cooked. Add the chicken and milk, reserving a 1/2 cup of the milk.
Once the milk is simmering, combine the potato or cornstarch in a small bowl with the remaining milk, making a slurry. Pour into the skillet and stir in to incorporate. Continue to cook until the milk has thickened to a gravy.
Add the dill and salt and pepper to taste. Remove from heat and allow to cool to room temperature.
Make the pie dough according to our recipe for Simple Pie Dough. Refrigerate for 20 minutes.
Preheat the oven to 350° F. Roll out one of the pie doughs to 1/8-inch thickness and carefully transfer it to a pie pan. Fill the shell with the filling. Roll out the second dough and move it to the top of the pie. Trim the excess dough to have an inch extra to roll up and crimp. Cut a few vents in the top crust.
Beat the egg with a tbsp of water and brush the pie crust with it.
Bake for 35-45 minutes until the top of the pie is golden brown. Let it rest for 15 minutes before serving.
