Chicken Pot Pie Recipe
This Chicken Pot Pie Recipe is a comforting double crust dish perfect for cold weather.
Equipment
- large pot
- Large skillet
- 9-inch Pie Dish
- Pastry Brush
- rolling pin
Ingredients
Crust
- 2 homemade pie crust or all butter pie crust 1 for bottom and 1 for top
Filling
- 1 pound skinless boneless chicken breast or thighs cubed
- 1 cup sliced carrots (about 2 carrots)
- ½ cup sliced celery
- 5 tablespoon unsalted butter
- ⅓ cup chopped yellow onion (½ of a small onion)
- 1 teaspoon minced garlic
- ⅓ cup all-purpose flour
- ¾ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 teaspoon dried thyme leaves
- 1 and ¾ cups chicken broth/stock (reduced sodium recommended)
- ⅔ cup half-and-half
- 1 cup frozen peas
- 1 large egg beaten with 1 Tablespoon (15ml) milk for egg wash
- optional: sprigs of fresh thyme for garnish
Instructions
Preparation
- Prepare either pie crust recipe through step 5, including chilling for at least 2 hours.
- In a large pot, combine chicken, carrots, and celery with enough water to cover. Bring to a boil and boil for 10 minutes, then remove from heat, drain, and set aside.
- In a skillet over medium heat, combine butter, onions, and garlic. Cook until translucent and lightly browned. Whisk in flour, salt, black pepper, thyme, chicken broth, and half-and-half. Cook until thickened, about 10 minutes.
- Preheat oven to 425°F (218°C).
- Roll out one disc of chilled dough on a floured surface to about 12 inches in diameter and place it into a 9-inch pie dish.
- Spoon the chicken and vegetable mixture into the crust, scatter peas on top, and pour the gravy evenly over everything.
- Roll out the second crust, cover the pie, crimp edges to seal, and slice a few slits in the top for steam to escape. Brush with egg wash.
- Bake for 32–38 minutes or until golden brown. Cover edges with foil after 20 minutes to prevent over-browning.
- Cool for at least 10 minutes before serving.
Notes
Filling and gravy can be prepared one day in advance and chilled. Leftovers keep well in the fridge for up to 5 days.
Nutrition
Serving: 1pieceCalories: 400kcalCarbohydrates: 30gProtein: 20gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 6gMonounsaturated Fat: 7gCholesterol: 75mgSodium: 600mgPotassium: 450mgFiber: 3gSugar: 2gVitamin A: 250IUVitamin C: 15mgCalcium: 4mgIron: 15mg
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