CHICKEN POT PIE THAT'S SO EASY YOU ONLY NEED ONE ARM TO MAKE IT!

Ingredients

• 6 pieces Chicken Thighs (bone-in, skin-on)
• 0.33 pound Bacon (cut into 1/2‑inch pieces)
• 1 large Leek (white and light green parts only, cleaned and sliced)
• 2 medium Carrot (peeled and sliced into half‑moons)
• 8 oz Mushrooms (cleaned, stems removed, quartered)
• 2 cloves Garlic (minced)
• 1 tsp Smoked Paprika
• 1 tsp Garlic Powder
• 1 tsp Salt (plus to taste)
• 0.5 tsp Black Pepper (freshly ground)
• 1 tsp Dried Thyme
• 0.5 tsp Dried Sage
• 2 tbsp Dry White Vermouth
• 1 cup Chicken Stock (low‑sodium)
• 1 tbsp Cornstarch (mixed with equal amount chicken stock for slurry)
• 2 tbsp Unsalted Butter (cut into pieces)
• 1 cup Sour Cream (full‑fat for richness)
• 1 large Egg (beaten with 1 tbsp water for egg wash)
• 1 tbsp Water (for egg wash)
• 1 sheet Store‑Bought Pie Crust (thawed if frozen)

Instructions

1. Prep Ingredients

   Trim the leek, discard the woody green tops, rinse, then slice thinly. Peel and slice carrots, quarter mushrooms, mince garlic, and cut bacon into 1/2‑inch pieces.

   Time: PT10M

2. Season Chicken

   Pat chicken thighs dry, then season both sides with salt, pepper, smoked paprika, and garlic powder.

   Time: PT5M

3. Cook Bacon

   Heat the skillet over medium heat, add bacon pieces, and cook until crisp. Transfer to a paper‑towel lined plate.

   Time: PT8M

4. Sear Chicken

   In the same skillet with bacon fat, place chicken thighs skin‑side down. Cook 5‑6 minutes until golden, flip, and cook another 4‑5 minutes. Chicken will be about two‑thirds done.

   Time: PT10M

5. Set Chicken Aside

   Remove chicken from the pan and set aside on a plate.

   Time: PT2M

6. Sauté Vegetables

   Add leeks, carrots, and mushrooms to the skillet. Sauté, stirring occasionally, until they begin to soften and take on color.

   Time: PT8M

7. Add Garlic

   Add minced garlic and cook for about 30 seconds until fragrant, being careful not to burn.

   Time: PT1M

8. Deglaze with Vermouth

   Pour in 2 tbsp dry white vermouth, scraping up browned bits. Let it reduce by half.

   Time: PT3M

9. Build the Gravy Base

   Add 1 cup chicken stock, 1 tsp dried thyme, and ½ tsp dried sage. Bring to a gentle simmer.

   Time: PT5M

10. Make Cornstarch Slurry

    In a small bowl, whisk together 1 tbsp cornstarch with 1 tbsp cold chicken stock until smooth.

    Time: PT2M

11. Thicken Gravy

    Stir half of the slurry into the simmering sauce, then the remaining half, until the gravy thickens to a coat‑the‑back‑of‑spoon consistency.

    Time: PT2M

12. Finish Gravy

    Whisk in 2 tbsp butter, season with additional salt and pepper to taste.

    Time: PT1M

13. Return Bacon

    Add the crisped bacon back to the pan and mix evenly.

    Time: PT1M

14. Cube Chicken

    Using one hand, cut the partially cooked chicken thighs into bite‑size pieces.

    Time: PT5M

15. Combine Filling

    In a mixing bowl, combine the chicken pieces, vegetable‑garlic‑bacon mixture, and about 1 cup of the thickened gravy. Stir in 1 cup sour cream until fully incorporated.

    Time: PT5M

16. Assemble Pie

    Transfer the filling into a 9‑inch baking dish. Lay the store‑bought pie crust over the top, trim excess, fold edges, and cut 4‑5 steam vents. Brush the crust with egg wash (1 egg beaten with 1 tbsp water).

    Time: PT10M

17. Bake

    Place the pie on the middle rack of a preheated oven and bake at 350°F until the crust is golden brown and the filling is bubbling, about 45 minutes.

    Time: PT45M

    Temperature: 350°F

18. Rest & Serve

    Remove the pie from the oven and let it rest 10 minutes before slicing. Serve warm.

    Time: PT10M

Nutrition Facts

Calories

450

Protein

25g

Carbohydrates

35g

Fat

20g

Fiber

3g