Go Back Email Link
Print

Chicken Pot Pie

Chicken Pot Pie is such a great comfort food. When it starts to get cold out its the perfect dinner that everyone loves. 
Cook Time 45 minutes

Ingredients

  • 1/4 Cup Unsalted Butter
  • 1/3 Cup Yellow Onion, diced
  • 1 Cup Carrots, sliced(about 2 medium carrots)
  • 1/2 Cup Celery, chopped(about 1 stalk)
  • 2 Cloves Garlic, minced
  • 1/3 Cup AP Flour
  • 1 1/2 Teaspoon Fresh Thyme, minced
  • 1 Tablespoon Fresh Italian Parsley, minced
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Black Pepper
  • 1 3/4 Cups Chicken Broth
  • 1/2 Cup Heavy Cream
  • 3 Cups Shredded Chicken
  • 1 Cup Frozen Peas
  • 1 Box Store Bought Pie Crust make sure there are two pieces, one for the top and another for the bottom
  • 1 Egg

Instructions

  • 1. Preheat Oven to 400°
    2. Heat butter over medium-high heat in a large skillet.
    3. Add onions, carrots, celery, and garlic and cook until tender.
    4. Next, add flour, salt, pepper, thyme, parsley, chicken broth and heavy cream. Whisk to ensure there are no flour lumps.
    5. Simmer over medium heat for about 10 minutes or until sauce has thickened.
    6. Stir in chicken and frozen peas and remove from heat.
    7. After following pie crust instructions, place the bottom layer of pie crust in a 9-inch pie pan and trim any extra dough off the side and discard.
    8. Fill pie crust with filling and place the top layer of pie crust. Seal the edges with a fork or your fingers. With a knife, make a few slits in the top of the pie crust.
    9. Beat egg in a cup and gently brush on the the top of the crust and edges.
    10. Bake for 45 minutes or until the crust is golden brown. Cool 5-10 minutes before serving.