Canyon Ranch Blog

Chicken Pot Pie

Nutrition Information (per serving)

calories
400
protein
24 g
sodium
734 mg
carbohydrates
40 g
fat
15 g
fiber
3 g
cholesterol
86 mg
Servings
6
Ingredients

Crust
1⅓ cup all-purpose flour
½ tsp sea salt
½ tsp cane sugar
¼ cup cold unsalted butter, diced
4 to 6 Tbsp ice water

Filling
3 Tbsp unsalted butter
4 4-oz boneless, skinless chicken breast halves
2 cups diced onion
1 cup diced carrots
1 cup diced celery
1 Tbsp minced garlic cloves
⅓ cup all-purpose flour
4 cups chicken stock
¼ tsp dried, crushed thyme
2 tsp chopped fresh sage
3 Tbsp cornstarch
4 Tbsp chicken stock
1½ tsp sea salt
¼ tsp black pepper
2 tsp Worcestershire sauce
2 Tbsp chopped parsley
1 Tbsp fresh lemon juice

Instructions
  1. Preheat oven to 375F.
  2. To prepare crust, place flour, salt and sugar in a medium bowl. Mix well. Using a pastry cutter, cut butter into flour until it is the size of small peas. Add water, 1 tablespoon at a time, mixing gently after each addition. Dough will begin to form a ball when enough water has been added. Gather dough with dry hands and form into ball. Let rest for 5 minutes.
  3. Divide dough in 6 pieces. On a lightly floured surface, roll out each piece into a circle large enough to fit the top of an 8-ounce ramekin.
  4. Melt butter in a large saucepan over medium heat. Brown the chicken on all sides. Dice chicken and add onion, carrots, celery and garlic. Sauté until onions are translucent. Sprinkle flour over the chicken and vegetables and cook 5 to 7 minutes, or until slightly golden in color.
  5. Whisk 4 cups stock, thyme and sage into the chicken and vegetable mixture. Bring to a boil and simmer for 10 minutes.
  6. In a small bowl, combine cornstarch and the remaining ¼ cup of chicken stock. Mix well. Slowly whisk the paste into the chicken and vegetable mixture and cook over medium heat until thickened.
  7. Add salt, pepper, Worcestershire, parsley and lemon juice and remove from heat.
  8. Portion 1 cup chicken mixture into each of six individual 8-ounce ramekins and top each with a dough circle. Place ramekins on baking sheet. Bake for 15 to 20 minutes, or until crusts are golden brown.
Egg White Omelette with Cheese & Vegetables
One of our most requested breakfast (or anytime!) recipes
Read More
Zahtar-Crusted Lamb with Pomegranate Molasses
An antioxidant-rich drizzle sets off the flavor these delicate lamb chops
Read More
Wild Mushroom & Aged Gouda Tart
Love quiche? This light and savory tart will delight your taste buds
Read More
Carrot & Ginger Soup
Creamy, easy to make, and oh-so-comforting on chilly days
Read More
New England Apple Pie
An American classic, grandma's signature—done our way
Read More
Mashed Cauliflower
Mashed potatoes? Who needs 'em! Try this healthier option
Read More
Baked Ziti
An Italian comfort food classic made Canyon Ranch style
Read More
Baked Sweet Potato
With almost no prep, this healthy side is incredibly easy and delicious
Read More
Pecan Tart
A notoriously indulgent dessert turned not-so-sinful
Read More
Book Online or Contact Us
Book Now Contact Us

Questions & Reservations

Tucson, Arizona +1 800 742 9000
Lenox, Massachusetts +1 800 742 9000
Kaplankaya, Turkey
SpaClub®, Las Vegas +1 877 220 2688
Groups: +1 877 862 0583
SpaClub®, At Sea Queen Mary 2: +1 866 860 4662
Oceania Cruises: +1 877 329 1924
Regency Seven Seas: +1 877 329 1924
Celebrity Cruises: +1 844 860 4662