I’ve got beef with chicken pot pie. The thing is, if I’m going to take the time to make a double pie crust, I’m almost always going to make a fruit pie instead. Even if the chicken mixture is already simmering on the stove, I will grab pints of blueberries from the freezer, the odd half of a vanilla bean, and make pie in a jiffy. To this end, I’ve never had real chicken pot pie inside two crusts. This lazy girl method over toast is as close as it gets in my house.
I most definitely did not grow up on chicken pot pie. I grew up in the 80s…when fat-free everything was the rage, and green boxes of Snackwells had their own aisle at the grocery store. I can still taste the chemical after-taste of one of their fat-free chocolate ‘cookies.’ So wrong. SO wrong, 1980s. What were you thinking? Can we have a collective pause to rejoice that fat and flavor is ‘in’ and tastelessness is out? Hooray!
So, chicken pot pie was way too fattening for my house when I was a kid. I discovered Rachael Ray’s chicken and gravy sandwiches one day in college and never looked back. I don’t think I ever had a speck of graving growing up, except at Thanksgiving. Are you feeling sorry for me yet? I devoured Rachael’s smothered chicken pinned between two slices of ciabatta bread every day for a week when I discovered that recipe. And Rachael strikes again—this recipe is entirely inspired by her latest issue. Rachael, if you want a share of my profits, just have your people call my people. My ‘people’ is most certainly my dog, but I hear you love animals as much as me so we’re probably cool on that front.
5 minPrep Time
25 minCook Time
30 minTotal Time
- 2 tablespoons butter, divided use
- 1/2 pound raw chicken tenders, diced
- 1 small onion, diced
- 1 small carrot, diced
- 1/4 cup frozen peas
- 1/4 cup frozen corn
- 1/4 teaspoon dried thyme leaves
- 2 tablespoons flour
- 2 tablespoon heavy cream
- 1 cup 2% milk
- salt, to taste
- pepper, to taste
- 2 slices thick bread
- In a small skillet, add 1 tablespoon of the butter. Turn the heat to medium and let melt while you chop the chicken.
- Add the chicken to the skillet, along with a pinch of salt and pepper. Cook the chicken until both sides are brown, about 4 minutes a side. It's okay if the insides are still slightly pink. Remove the chicken from the pan, trying to leave as much butter as possible, and return the pan to the heat.
- Add the remaining tablespoon of butter to the pan, along with the onions and carrots. Saute for 5 minutes over low heat until the vegetables have softened, but not browned. The onions shouldn't brown.
- Add the peas and corn and turn the heat back to medium. Crush the thyme leaves in your hand to release the oils and add them to the skillet. Stir to combine. Sprinkle over the flour and stir to combine. Let cook for 1 minute.
- Add the heavy cream and milk to the pan, along with a few pinches of salt and pepper, to taste.
- Bring the mixture to a simmer over medium heat until thickened. It should take 1-2 minutes to thicken.
- Add the chicken back to the pan and toss with the vegetables.
- Meanwhile, toast the bread. Slice it on the diagonal.
- Divide the toast between two plates and top with chicken mixture. Serve immediately.
*The idea to serve chicken pot pie over toast instead of in a crust comes from Rachael Ray's magazine. The recipe is entirely my own creation, however. xo