This family favorite chicken pot pie uses chicken poached in milk for a deliciously tender texture!
Growing up one of my favorite comfort foods was those little frozen chicken pot pies my mom bought. Once I started to cook, I knew I wanted to learn how to make these comforting pastry bowls.
I’ve spent years experimenting and have learned two hacks to make a delicious and flavorful chicken pot pie quickly. The first is to boil your carrots and potatoes in chicken stock instead of water. The flavor of the stock really absorbs into the veggies. This is a great trick for mashed potatoes as well.
The second is to poach the chicken in milk. Yes, milk!
All chicken pot pie recipes call for cooked chicken, but few tell you how to best cook the chicken to get the most flavor. A few years ago I tried the milk poaching method, and I’ll never go back to water poaching!
For this recipe I used the new Clover Sonoma Non-GMO Lactose Free Milk to poach my chicken and form the sauce.
If you follow me on Instagram, you know Clover Sonoma is my dairy of choice. Clover Sonoma continuously innovates and creates new, higher standards for themselves. They sell everything from butter to milk and even eggs – I know I can trust their quality standards. Plus they are in Northern California and I love supporting my community.
Clover Sonoma Non-GMO Lactose Free Milk is the first and only Non-GMO Project Verified lactose free milk on the market. It’s backed by the Clover Promise of Excellence, which guarantees delicious and nutritious dairy that is rBST-free, non-GMO and American Humane Certified.
What is lactose free milk?
There are an estimated 30-50 million Americans who are lactose intolerant. Lactose intolerance is caused by the body’s inability to produce enough of the lactase enzyme to fully break down lactose, a natural sugar in milk
Many people with lactose intolerance have switched to plant-based dairy alternatives, but a recent McGill University study examined plant-based dairy alternatives and found cow’s milk is the most nutritious option. With the new Clover Sonoma Lactose Free Milk, now everyone can enjoy dairy milk for a more balanced nutrition profile.
As for the taste, Clover Sonoma Non-GMO Lactose Free Milk is as delicious as regular milk. I usually buy Clover Sonoma Whole Milk, and the lactose free version was just as thick and delicious.
If you or your family have issues with lactose, I highly recommend giving Clover Sonoma Non-GMO Lactose Free Milk a try in your morning breakfast or favorite recipes.
This post is part of a collaboration with Clover Sonoma, though all opinions and recipes are my own. Thank you for supporting the sponsors who support Cocoa & Salt.
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Chicken pot pie with milk poached chicken
Description
An elevated twist on a classic Chicken Pot Pie! Bring out the clean taste of the chicken by poaching in milk.
Ingredients
4 cups of Clover Sonoma Non-GMO Lactose Free Milk (Whole or 2%)
1 large onion, diced
3 cloves of garlic, minced
1 pound of boneless chicken breasts or thighs
a few sprigs of fresh oregano
4 cups of chicken stock
2 large white potatoes, peeled and diced
4 carrots, peeled and diced
1 cup of frozen peas
1 tablespoon olive oil
Salt and pepper
3 tablespoons cornstarch
1 package puff pastry, phyllo dough or pie dough
Instructions
- Heat oven to 350 degrees.
- In a medium saucepan heat olive oil. Add onion and saute until translucent. Add garlic and cook for about 1 more minute.
- Place chicken in pan in a single layer. Cover with milk and add oregano and a pinch of salt and pepper.
- Heat milk over medium heat until almost to simmering, but do not boil. Cover and cook until chicken is cooked through, about 10 minutes. Do not overcook as the chicken will continue to cook in the oven. When chicken is cooked through, remove and place on a cutting board to cool. Leave the milk in the saucepan but turn the heat to low.
- Meanwhile, boil the chicken stock in a large pot and add potatoes and carrots. Cook until fork tender, about 10 minutes. Make sure to not overcook as they will continue to cook in the oven.
- Once cooked, add the carrots and potatoes to the saucepan with the milk. Reserve the stock.
- Once chicken has cooled chop into small pieces and add back to pan. Also add in peas at this point.
- In a small bowl, mix the cornstarch with about ¾ cup of the reserved chicken stock using a whisk or fork. Make sure there are no lumps. Slowly add the mixture to the saucepan, gently folding in. If the mixture is too thick, add a bit more chicken stalk.
- Pour mixture into a 2-quart casserole or pie dish. Top with your choice of puff pastry, phyllo dough or pie dough. I used phyllo dough because I love the light, flaky texture, but any dough will work. See notes for instructions.
- Bake for about 25-30 minutes until the dough is cooked through and browned.
- Let cool for a few minutes before serving. Enjoy!
Notes
You can top your pie with either puff pastry, phyllo dough or pie dough. I used phyllo dough because I love the light, flaky texture, but any dough will work. Follow the instructions on the package for the best result.
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