Chicken Pot Pie
I don’t have a lot to say other than it’s just really, really good! I’m picky about my vegetables so i only add chicken, corn, carrots, and a little bit of celery. However, you can add peas, green beans, and more celery if that’s your thing!
Prep time: 45 minutes
Cooking time: 35 minutes
Yield: 9.5 in pie
Filling
1 1/2 lb chicken breast (cubed)
1 1/2c carrots (cut into bite size pieces)
1/2c celery (cut into bite size pieces)
1 1/2c corn (I use frozen)
Sauce
1/2c butter
1/2c onion (minced)
1 1/4 tsp garlic
1/2c flour
2 1/4c chicken broth
3/4c half-and-half
1 1/2 tsp salt
3/4 tsp pepper
1/2 tsp dried thyme
1 egg
1 pie crust (see our pie crust recipe)
Cooking the Vegetables
Add your chopped chicken and raw vegetables (carrots and celery) to a pan and add water to cover
Boil for about 10-12 mins, until everything is cooked through.
Drain out the water and set aside
Making the Sauce
Over medium heat, melt the butter and sauté the onions and garlic until the onions are translucent.
Add the flour and whisk quickly, just to combine.
Add in the chicken broth, half-and-half, salt, pepper, and thyme and whisk.
Bring to a simmer and continue to stir occasionally until the sauce thickens. The longer your simmer, the thicker it will become - I look for a thick gravy
Assembly & Cooking
Pre-heat oven to 425F
Pour the chicken and vegetables into a mixing bowl. If you’re using any frozen vegetables add them to the mixing bowl.
Mix in about 3/4 of the sauce with your chicken and vegetable mixture, and toss to combine.
Roll our your bottom crust and line the baking dish. Add the sauced chicken and vegetable mixture. You want it almost up to the top of the pie dish. Take the remaining 1/4 of sauce and add it on top of the chicken and vegetable mixture.
Roll out top crust and place on the top of the pie. Add your egg wash to the top crust, and cut slits to let the steam out while cooking.
Cover your pie crust with foil and bake for 35 mins, remove the foil for the last 10 minutes to let the crust brown.
