Chicken Pot Pie Recipe
Classic Chicken Pot Pie is chicken and vegetables in a creamy sauce, topped with a flaky crust for the perfect comforting meal.This homemade Chicken Pot Pie is homey, cozy and will warm you up. It has a homemade flaky Pie Crust and is loaded with juicy chicken in gravy and vegetables. If you've never tried a homemade savory pot pie, this will impress everyone.
- 1/3 cup butter
- 1/2 tsp poultry seasoning or to taste
- 2 cloves garlic minced
- 1 small potato peeled and diced
- 1/2 onion chopped
- 1/3 cup flour
- 1/2 cup corn thawed if frozen
- 1 cup celery diced
- 1 large carrot peeled and chopped
- 1/4 tsp thyme leaves
- 1 tbsp fresh parsley
- 1/2 cup green peas thawed if frozen
- 2 1/2 cups cooked chicken or rotisserie chicken, chopped
- 1 1/4 cup chicken broth
- 2/3 cup light cream
- 1 large egg yolk
- 1 recipe double pie crust
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Preheat oven to 400°F.
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In a small saucepan, add diced potatoes and cover with water. Bring to a gentle boil over medium-high heat and cook covered until potatoes are tender, about 10 minutes. Drain well.
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In a separate saucepan, melt butter over medium heat. Add onion, garlic, poultry seasoning, and thyme. Cook until softened, about 3-4 minutes.
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Add carrots and celery and cook until tender, about 5-6 minutes more. Stir in corn.
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Sprinkle flour over the vegetables and cook for 1 minute.
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Gradually pour in chicken broth and cream, whisking after each addition to prevent lumps. The mixture will seem very thick at first. Keep adding a little bit at a time, whisking until the mixture is smooth. Simmer for 1 minute.
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Add drained potatoes, chicken, and peas. Cook 1 minute more. Stir in parsley. Taste and season with salt and pepper.
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Roll out the pastry crust and place it in a 9-inch deep-dish pie pan.
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Pour the filling into the crust. Roll out the second pastry crust and place it on top of the filling.
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Whisk egg yolk with 1 tablespoon water and brush it over the pie crust. (Optional: Sprinkle with fresh herbs and/or a pinch of kosher salt if desired).
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Use a small knife to cut a few slits into the crust to allow steam to escape.
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Bake 35-40 minutes. Cover the edges of the crust with foil during the last 15 minutes to avoid over-browning.
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Let the pie rest 10-15 minutes before cutting to thicken.
Cut slits in the pastry to allow to vent.
Allow the pie to cool so it can set up a bit and isn’t runny.
Brushing pastry with egg makes it shiny and golden.
To Make Individual Pot Pies with Puff Pastry
Increase liquid (broth/cream) by ¼ cup.
Divide mixture over 6 oven-safe bowls.
Cut a sheet of puff pastry into squares large enough to overhang about 1″ on each dish.
Cut 4 slits in each piece to allow steam to escape. Drape puff pastry over bowls. Beat egg yolk with 1 tablespoon cream and brush over pastry.
Bake 25 minutes or until golden. Rest 5-10 minutes before serving, filling will be very hot.
Nutrition Information:
Calories: 470, Carbohydrates: 30g, Protein: 27g, Fat: 27g, Saturated Fat: 13g, Trans Fat: 1g, Cholesterol: 134mg, Sodium: 451mg, Potassium: 432mg, Fiber: 3g, Sugar: 3g, Vitamin A: 2781IU, Vitamin C: 12mg, Calcium: 57mg, Iron: 3mg
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