Chicken Pot Pie Recipe


Chicken Pot Pie is a classic comfort food that is perfect for any time of year. It’s a dish that is often associated with warmth, comfort, and nostalgia. This recipe is easy to make and takes only 15 minutes of prep time, making it a great option for busy weeknights. To make this Chicken Pot Pie recipe, you will need a few ingredients. You’ll need butter, olive oil, onion, carrots, celery, mushrooms, white wine, chicken stock, all-purpose flour, heavy cream, bay leaf, salt, pepper, dried thyme, dried tarragon, cooked chicken, frozen peas, frozen corn, fresh parsley, a pie crust, and an egg.


To start, preheat your oven to 375°F and line a baking sheet with parchment paper or foil. Next, make the slurry by combining 5 tablespoons of flour and the reserved 1/2 cup of chicken stock; mix well and set aside. 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 the 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.

CHICKEN pot pie


PREP TIME: 20 MINUTES
Cook Time: 1 HOUR
OVEN TEMPERATURE: 375°F
SERVINGS: 4 servings

Ingredients:


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 stock (reserve 1/2 cup to make a slurry)

5 tablespoons all purpose flour (mix with 1/2 cup reserved chicken stock 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


For Assembling

1 pie crust, homemade or store-bought, thaw according to package instructions

1 egg

Instructions:


Prep

  • Preheat the oven to 375°F. Line a baking sheet with parchment paper or foil.
  • Make the slurry by combining 5 tablespoons of flour and the reserved 1/2 cup of chicken stock; mix well and set aside.

Filling Preparation

  • 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.

Assembling and Baking

  • 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 the 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°F for 30 minutes or until the dough is nice and golden brown, and filling is bubbling. Remove from oven and let rest for five minutes. Enjoy!

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. For the assembly, take one egg, lightly beat with a dash of cream or water, and set aside. Roll out dough on a lightly floured surface.


OPTION ONE: In a large pie or casserole dish, pour filling into the 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°F for 30 minutes or until dough is nice and golden brown, and filling is bubbling. Remove from oven and let rest for five minutes before serving. Chicken Pot Pie recipe is a simple and delicious way to enjoy a classic comfort food. It’s perfect for a cozy night in or a family gathering. With its creamy filling and flaky crust, it’s sure to be a crowd-pleaser. Give it a try and enjoy!