I could eat pot pies everyday. Turkey pot pies, lobster pot pies, vegetable pot pies, chicken pot pies… you get the idea, I love them all. It’s classic comfort food. What could be better! When the kids were little I’d take them to Marie Callenders and then to the museum. We’d order chicken pot pie, a slice of apple pie, and then head across the street to the museum and have a glorious afternoon. I loved those days when they were little! Today, the kids are almost adults and a too busy to go the museum as we did when they were kids, but it doesn’t mean we can’t reminisce over a lovely chicken pot pie at home. This recipe is wonderful and quite easy to make. I hope you love it as much as my family does.
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. If using store-bought pie crust follow package instructions. 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
Equally divide your filling into either ramekins, bowls, or mini pie tins (save one empty to trace around). Allow filling to cool as you roll out your dough, and prepare your egg wash.
Take one egg, lightly beat with a dash of cream or water; set aside.
Roll out dough on a lightly floured surface. Take an empty bowl and trace the shape leaving about an extra inch of dough, this will allow us to drape it over the side of the dish a bit. Take a little egg wash and brush it along the edge of your pre-filled bowl. Place dough over your bowl and gently press down to adhere. Crimp edges for a decorative finish. Take a pastry brush and dip into the egg wash and lightly brush over the dough, avoiding puddles. Make a small slit 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. Follow store-bought instructions if necessary for adjusted baking temperature and time.