I have to admit, chicken pot pie wasnt even on my culinary radar until about 3 years ago. Shaun and I spent a lazy Sunday morning watching Sunny Anderson on the Food Network and she baked up a southwestern style chicken pot pie that looked absolutely amazing. In fact, I recall promptly dashing out to the store that morning and buying all of the ingredients to make it for dinner!
I was smitten at first bite, and since then chicken pot pie has made a regular appearance on our dinner table. Today Im sharing my own fun spin this classic dish- Meyer Lemon Honey Basil Chicken Pot Pie (gluten free, of course).
I hope you brought your appetite, because this is one scrumptious, mouth-watering, delicious dish (but please, try to refrain from licking your screen)!
By now you know about my obsession over all-things Meyer lemon. Drinks, desserts, pasta, you name it, Ive made it with Meyer lemons. So naturally, Ive made them the star of this chicken pot pie. I think their naturally sweet, slightly floral qualities are perfect for warming you up on a cold winter night.
A lot of love went into the creation of this meal, and its one that pleased even my pickiest of eaters. The flavors are mellow but are so hearty and satisfying. This is comfort food at its finest!
For me, its the perfect meal because youve got your veggies, protein, and carbs all in one dish (so in the words of my 6 year old, its easy-peasy, Meyer lemon squeazy).
This Meyer Lemon Honey Basil Chicken Pot Pie is a favorite in our house, and one that Ill be baking all winter long!
- 1½ cups gluten free all purpose flour
- 1 stick of organic salted butter, cut into cubes and chilled
- Pinch of salt
- Squeeze of Meyer lemon juice (optional)
- 2 organic chicken breasts, cut into small pieces
- 1 Meyer lemon, juiced and zested
- Pinch of salt
- Pinch of pepper
- ½ tsp cornstarch
- 1 TBS organic salted butter
- 2-3 organic carrots chopped
- 2-3 organic celery stalks, chopped
- 3-4 cloves roasted garlic (regular garlic works in a pinch)
- ¼ cup honey (roughly)
- Handful of fresh basil, chopped
- NOTE: This makes enough dough for the bottom layer only. Double the recipe or make it in two batches to have enough for the top and bottom layers of the pie.
- Preheat your oven to 400*.
- In a food processor add the flour, butter, and salt. Pulse until small pebbles are formed.
- Then, with the processor on, slowly add in the water and lemon juice (optional) and continue to mix until just combined.
- Remove the dough from the processor, form a ball, and wrap in plastic wrap. Let it hang out in the fridge while you move on to making the filling.
- Once chilled, roll the dough out on a floured surface until it makes a large circle, about ¼” thick. Carefully transfer the dough to the bottom of the pie dish.
- Bake the bottom layer of the dough in the oven at 400* for 15 minutes. Remove and let cool.
- Combine the chicken pieces, about 1- 1½ TBS of the Meyer lemon juice, salt, pepper, and cornstarch into a small container. Stir to combine and let it marinate in the fridge for 10-15 minutes.
- Meanwhile, saute the chopped carrots and celery in the butter on medium heat. Stir often and when they begin to soften, add the chicken pieces.
- Continue to cook on medium heat until the chicken is fully cooked.
- Then reduce heat to low and add the roasted garlic, honey, remaining Meyer lemon juice, and Meyer lemon zest. Stir until the mixture thickens and everything is combined. (Note: if you want your mixture a little thicker, sprinkle in a tiny bit more cornstarch and stir to combine.)
- At the last minute, toss in the chopped basil and quickly stir.
- Pour your filling into the dough lined pie dish. Top with additional dough cover, making sure to cut a few small slits in the top.
- Bake at 400* for about 45-55 minutes, or until the dough is a nice golden brown.
- Serve warm with a drizzle of honey and a sprinkle of fresh basil.