Description
A savory, layered pot pie with tender roasted chicken thighs, carrots, peas, and a buttery evaporated-milk sauce tucked under a flaky pastry crust. This halal-friendly, non-alcoholic recipe balances moisture and structure for a sumptuous, comfort-rich meal.
Ingredients
3 lbs skinless, boneless chicken thighs
20 oz carrots
1 cup peas
1 large onion
3 cloves garlic
1 cup evaporated milk
4 tbsp all-purpose flour
2 stalks chopped celery
1/4 cup unsalted butter
2 pie crust (store-bought or homemade)
Instructions
Preheat oven to 375°F (190°C)
In a bowl, mix chicken thighs with salt and pepper
Sauté onion and garlic in butter until fragrant
Add chicken to the skillet and roast until golden (15-20 minutes)
Cook chopped celery and carrots in the same pan until tender
Sprinkle flour over the mixture and stir to coat
Gradually pour evaporated milk into the flour mixture while stirring continuously
Season with thyme and bring to a simmer for thickened sauce
Line a pie dish with one crust and pour in the filling
Cover with the second crust, securing edges
Cut slits in the top to allow steam release
Bake for 40 minutes until crust is golden and bubbly
Notes
Opt for rotisserie chicken to save time
Substitute frozen mixed vegetables for chopped celery
Use vegetable shortening instead of butter for halal vegetarian
Chill crusts in the refrigerator before baking to prevent sogginess
- Prep Time: 45
- Cook Time: 40
- Category: Trending
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 480
- Sugar: 4g
- Sodium: 0mg
- Fat: 28g
- Saturated Fat: 12g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 60mg
