Description
A comforting and creamy chicken pot pie recipe featuring tender diced chicken, a medley of vegetables, and a rich cream sauce encased in a flaky, golden pie crust. This classic dish is perfect for a hearty family meal.
Ingredients
Scale
Filling
- 1 lb boneless, skinless chicken breasts, diced
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup frozen peas
- 1 medium onion, chopped
- 2 tablespoons olive oil
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
Crust and Topping
- 1 package (2 sheets) refrigerated pie crusts
- 1 egg, beaten (for egg wash)
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) to ensure it reaches the right temperature for baking the pot pie.
- Sauté onion: In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-5 minutes, to develop flavor.
- Cook chicken: Add diced chicken to the skillet and cook until browned and no longer pink in the center, approximately 5-7 minutes, ensuring it is fully cooked.
- Add vegetables: Stir in the diced carrots and celery, cooking for an additional 5 minutes until the vegetables begin to soften, promoting a tender filling.
- Incorporate flour: Sprinkle flour over the chicken and vegetables, stirring to combine. Cook for 1 minute to eliminate the raw flour taste and create a roux base.
- Add chicken broth: Gradually add chicken broth while stirring constantly to avoid lumps. Bring mixture to a simmer and cook until thickened, about 3-5 minutes, forming a creamy sauce.
- Add cream and seasonings: Pour in heavy cream and add frozen peas, thyme, rosemary, salt, and pepper. Stir well to combine, then remove from heat to prepare for assembling.
- Prepare bottom crust: Roll out one pie crust and fit it into a 9-inch pie plate, creating the base for the filling.
- Fill pie: Pour the chicken and vegetable mixture into the prepared crust, spreading evenly.
- Top with second crust: Roll out the second pie crust and place it over the filling. Seal the edges by crimping with fingers or a fork, then cut slits in the top crust to allow steam to escape while baking.
- Apply egg wash: Brush the top crust with beaten egg to achieve a beautiful golden and glossy finish when baked.
- Bake the pot pie: Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and the filling is bubbling, ensuring a fully cooked and tasty dish.
- Cool before serving: Let the pot pie cool for 10 minutes to set the filling and make it easier to serve.
Notes
- Use refrigerated pie crusts for convenience or make your own homemade crust for an extra flaky texture.
- Feel free to substitute the frozen peas with fresh or other vegetables like corn or green beans.
- Adjust seasoning according to taste; adding garlic powder or paprika can enhance the flavors.
- Allow the pot pie to rest after baking to prevent the filling from being too hot and runny.
