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Classic Chicken Pot Pie


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  • Author: KJ & Company - Kate Poskochil
  • Total Time: 1 hour, 20 minutes
  • Yield: 6 servings 1x

Description

You can’t ever go wrong with classic comfort food, if you ask me. And to me, classic comfort food should be served family-style and be hassle-free. That’s right! Just dig on into this pie plate of wonder. Tender chicken is simmered in a creamy sauce with fresh veggies and a buttery crust to top it all off.


Ingredients

Scale
  • 2 lbs cooked chicken, shredded or roughly chopped
  • 1 small onion, diced
  • 4 tablespoons butter
  • 1 teaspoon garlic
  • 3 tablespoons flour
  • 1 1/2 cups heavy cream
  • 1 cup chicken stock
  • 1 cup milk
  • 1 1/2 cups carrots, cut into 1/4 inch rounds
  • 1/2 cup frozen peas
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried rosemary
  • Salt and pepper
  • 2 standard size pie crusts
  • 1 egg
  • 1 tablespoon water

Instructions

  1. Preheat your oven to 400 degrees. In a large saucepan, melt the butter over medium heat. Add in the onion and saute until translucent and avoiding browning, about 3 minutes. Stir in the flour until a paste forms, then whisk in the heavy cream. Whisk until the mixture is smooth and combined. Reduce the heat to low.
  2. Whisk in the chicken stock, milk, garlic, carrots, thyme, oregano, rosemary and salt and pepper to taste. Bring the mixture to a simmer and whisk occasionally until it thickens slightly, about 5-8 minutes.
  3. Stir in the chicken and peas and let the mixture return to a low simmer and thicken slightly again. Using a standard pie plate, form one of the pie crust rounds to the bottom of the pie plate and up the sides. Pour the chicken pot pie filling on top of the bottom pie crust. Top the filling with the remaining pie crust and crimp the edges of the two pie crusts together to insure that the filling does not cook out the sides. Using a knife, cut 1-inch slits on the top of the crust in the middle of the pie to allow air to escape, but not cutting too far in to spill the filling on top of the crust.
  4. In a small bowl, whisk together the egg and the water to make an egg wash. lightly brush the top of the pot pie crust with the egg wash to insure a brown crust. Bake for 35-40 minutes or until the crust is golden brown. Let the pot pie sit for 10-15 minutes prior to serving to allow it to cool slightly and for the pot pie to set and not run.
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
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