This lighter version features Greek yogurt and one crispy crust on top that is incredible!
Surprise, surprise - as a child, I hated pot pie. I'm honestly still not the biggest fan of it now as an adult. However, Nick and the big kids love pot pie and I try to compromise and find ways to stomach pot pie and still make it for them. The reason why I don't like pot pie is because of the crust. I've never been big on eating pie crusts. I wanted to try this particular recipe because there is half the amount of crust and I thought that I could deal with that.
I went in with very low expectations and was very shocked when I ended up loving this recipe. The crust is crispy and thin and it just tastes different than normal pie crust. The filling was wonderful and I think the combination really just solidified that I can eat pot pie if it's made like this! Nick and the big kids also really loved the recipe, so I think we have found that compromise that makes everyone happy.
What you need:
For the crust:
- 1 cup all-purpose flour, plus some
- 1/4 tsp. baking powder
- 1/4 tsp. salt
- 4 Tbsp. unsalted butter, cold and cut into small pieces
- 1 large egg
- 2 Tbsp. milk
- 2 small russet potatoes
- 4 1/2 cups chicken broth
- 5 medium carrots, cut into large chunks
- 2 tsp. fresh thyme, chopped
- 2 Tbsp. EVOO
- 1 large onion, finely diced
- 3 Tbsp. all-purpose flour
- 1/3 cup milk
- 3 stalks celery, sliced
- 3 cups shredded rotisserie chicken
- 1/2 cup plain Greek yogurt
- 1 cup frozen peas
- 1/2 cup minced fresh parsley
- Salt and pepper, to taste
- For the crust: pulse flour, baking powder, and salt in a food processor.
- Add the butter, one piece at a time. Pulse until it looks like coarse meal.
- Separate the egg and place the white in one bowl and the yolk in another. Refrigerate the egg white.
- Beat the egg yolk with the milk and then add to the food processor. Pulse until dough comes together.
- Turn out onto a lightly floured surface. Form into a ball and then flatten slightly.
- Wrap in plastic cling wrap and chill in refrigerator for at least 1 hour.
- While the crust dough chills, preheat oven to 425 degrees and prick potatoes with a fork.
- Bake for 45 minutes and then let cool slightly. Peel and break apart into small chunks.
- In a small saucepan, add chicken broth, carrots, and thyme.
- Bring to a simmer over medium heat and cook for 2 minutes. Cover and keep warm.
- In a large pot over medium heat, heat olive oil. Then add onion and cook for about 8 minutes or unil soft.
- Sprinkle with flour and cook, stirring constantly, for about 3 minutes or until lightly toasted.
- Add milk, celery, potatoes, and broth mixture. Simmer for about 15 minutes or until thickened.
- Remove from heat and add chicken, yogurt, peas, and parsley. Season with salt and pepper to taste.
- Pour filling to a 2 quart casserole dish.
- Roll chilled crust dough on a lightly floured surface until 1/2-inch thick and slightly larger than casserole dish,
- Gently transfer crust onto top of casserole dish.
- Beat reserved egg white and brush over the top of the dough. Season with salt and pepper and press into sides of dish.
- Place casserole dish on a large baking sheet and bake in a preheated 425 degree oven for 20 to 25 minutes or until crust is golden brown.
I love comfort food and this Chicken Tetrazzini is total comfort. Sometimes you just need a little baked pasta! How cute are these Cheesy Chicken Pot Pie Puffs from Julie's Eats and Treats? They are perfect to get that pot pie flavor on a busy night.
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