Chicken Pot Pie

Ingredients

  • 8 tbsp unsalted butter divided
  • 2 cups chopped yellow onion
  • 1 cup chopped carrot
  • 1 cup chopped celery
  • 1 cup chopped potato (I like yellow or red potatoes)
  • 10 sage leaves chopped
  • 5 sprigs thyme
  • 1 rosemary stem
  • 1 cup frozen peas
  • 3 cups diced, cooked chicken breast
  • 3 cups chicken stock
  • 1/2 cup flour
  • 1/4 cup heavy cream
  • 2 prepared pie crusts
  • salt
  • pepper
  • 1 egg, beaten (for egg wash)

Instructions

  • Melt two tablespoons of butter over medium heat in a large pot, and add the onion, carrot, celery, potato, sage, thyme, rosemary, 1/4 tsp salt, and 1/8 tsp black pepper. 
  • Saute the vegetables, stirring every few minutes, until soft, about 20 minutes.
  • Add the peas and diced chicken to the pot.
  • Preheat the oven to 375 degrees F.
  • Add the remaining 6 tbsp of butter to the softened vegetables, and let it melt completely. 
  • Add the flour and stir to distribute, until there are no more pockets of dry flour. 
  • Remove the herb stems from the mixture and discard.
  • Add the chicken stock, bring the mixture to a boil, reduce the heat to a simmer, and let it bubble for a minute or two until the mixture has thickened.
  • Stir in the heavy cream, as well as 1/2 tsp salt and 1/4 tsp black pepper (or desired amounts to taste). Remove the pan from the heat.
  • Lay the bottom pie crust into a standard 9″ pie plate, and spoon all of the chicken vegetable mixture into the crust.
  • Place the other pie crust on top, and crimp with your fingers or with the tines of a fork. 
  • Brush the top with egg wash, then cut slits into the top of the crust, so the steam can escape during baking. 
  • Bake for one hour, until the pie crust is deeply golden brown and flaky. Serve and enjoy! 

Notes

*You need two single pie crusts, or one double pie crust. 

Leave a comment

Your email address will not be published. Required fields are marked *