Chicken Pot Pie Recipe
When the kids were little I’d take them out to get chicken pot pies, a slice of apple pie, and a visit to the museum. Today, the kids are adults, so when we can we’ll reminisce over a lovely chicken pot pie at home.
This recipe is wonderful and quite easy to make. Chicken Pot Pie, country cooking and comfort food at its best, I hope you love it.
Chicken Pot Pie Recipe
FOR THE FILLING
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 medium carrots, peeled and chopped 1/4 inch thick
- 3 stalks celery, halved and chopped 1/4 inch thick
- 1 cup fresh mushrooms, roughly chopped
- 1/2 cup dry white wine
- 2 1/2 cups low sodium chicken broth (reserve 1/2 cup to make a slurry)
- 5 tablespoons all purpose flour (mix with 1/2 cup reserved chicken broth to make slurry)
- 1/2 cup heavy cream
- 1 bay leaf
- 1 teaspoon kosher salt, more if needed
- 1/2 teaspoon ground pepper, more if needed
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried tarragon
- 3 cups cooked boneless chicken breasts, cut into 1-inch pieces
- 1 cup frozen petite peas
- 1 cup frozen corn
- 2 tablespoons fresh parsley, minced
- 1 pie crust, homemade or store-bought, thaw according to package instructions
- 1 egg
Preheat oven to 375° degrees. Line a baking sheet with parchment paper or foil; set aside.
Make the slurry by combining 5 tablespoons of flour and the reserved 1/2 cup of chicken stock; mix well and set aside.
TO PREPARE THE FILLING
In a large skillet or dutch oven heat butter and oil over medium to high heat, add onions, carrots, celery, and a pinch of salt and pepper. Sauté until the onions are translucent, and carrots and celery are slightly tender.
Add mushrooms and 1/2 cup of white wine, simmer over medium to high heat, and reduce wine by half.
Add the slurry, 2 cups of chicken stock, one bay leaf, thyme, tarragon, salt and pepper, mix well and bring liquids to a boil.
Reduce the heat to low and simmer (lid off or ajar) for about 15 minutes, allowing the slurry to thicken. Check seasonings, add salt and pepper to taste. Remove the bay leaf and discard.
Add cooked chicken, cream, peas, and corn stirring until well combined. Remove from heat. Add fresh parsley; mix well and set filling aside.
ASSEMBLE AND BAKE
Take one egg, lightly beat with a dash of cream or water; set aside.
Roll out dough on a lightly floured surface.
OPTION ONE: In a large pie or casserole dish, pour filling into dish. Place dough over the dish, crimp edges. Using a pastry brush, spread egg wash evenly over the dough, try to avoid making (egg) puddles. Make a couple of small slits in the center of the dough to allow steam to release.
OPTION TWO: Equally divide your filling into either individual ramekins or mini pie tins. Take an empty bowl and trace the shape on the dough leaving about an extra inch of dough to drape it over the side of the dish, crimp edges. Using a pastry brush, spread egg wash evenly over the dough, try to avoid making (egg) puddles. Make a couple of small slits in the center of the dough to allow steam to release.
Bake at 375° degrees for 30 minutes or until dough is nice and golden brown, and filling is bubbling. Remove from oven and let rest for five minutes. enjoy!