Chicken Pot Pie

Name: Chicken Pot Pie
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 serving
Ingredients: 1 pie crust; 1/4 cup butter; 1/4 cup all-purpose flour; 3 cups chicken broth; 4 cups chicken; 1 onion; 3 carrot; 1 cup mushroom; 2 celery; 1 cup peas; 1 Tablespoon thyme; 1 1/2 teaspoons poultry seasoning; 1 1/2 teaspoons kosher salt; 1 1/2 teaspoons black pepper; 3 Tablespoons parsley; egg

User Reviews

5

2 reviews

Excellent

Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
Servings
4
Course
Main Course
Cuisine
American

Chicken Pot Pie

Cassie Burton

Report

Classic chicken pot pie with thyme. Use the simple veloute sauce as a base for your favorite vegetables and meat, turkey or chicken. Use a 9" deep-dish pie plate for best results.

Share:

I Made This!

Be the first!

Print

15 people printed this

Save this

1 person saved this

Ingredients

Servings

1 pie crust either homemade or store bought, or 2 pie crusts
1/4 cup butter plus 2 Tablespoons
1/4 cup all-purpose flour
3 cups chicken broth
4 cups chicken cubed or shredded, about 2 breasts, cooked
1 onion chopped, medium
3 carrot sliced about 1 1/2 cups ( or frozen
1 cup mushroom optional, sliced
2 celery sliced, ribs
1 cup peas or 2 cups frozen peas and carrot mix, frozen
1 Tablespoon thyme finely chopped
1 1/2 teaspoons poultry seasoning
1 1/2 teaspoons kosher salt
1 1/2 teaspoons black pepper
3 Tablespoons parsley finely chopped
egg lightly beaten with 1 teaspoon water, for egg wash

Add Ingredients to Grocery List

Recommended Tools for this Recipe

Instructions

Keep Screen Awake

Preheat oven to 375 degrees F. If using a bottom crust, roll out crust larger than baking dish or pie plate. Lightly grease bottom and sides of pie dish and lay bottom crust.
In a separate pan, heat 2 Tablespoons butter over a medium heat. Add onions, celery and carrots (if using raw carrots). Saute about 5 minutes.
Meanwhile, make the veloute. Melt remaining 1/4 cup butter in a large sauce pan, add flour and cook for a couple of minutes on a medium low heat, but do not allow to brown.
Slowly whisk in chicken broth, whisking constantly. Cook for 3 or 4 minutes until thickened. Add salt, pepper, poultry seasoning and fresh thyme. Add sautéed vegetables and cook until tender. About 10 minutes. Add chicken, frozen peas and cook another 3-5 minutes until all the veggies are tender and filling is hot. Add fresh chopped parsley. Check seasoning, adding more salt or pepper to taste. Pour filling in a deep dish pie plate and top with crust.
Poke holes in the top to let steam escape. Place pie on a baking sheet to catch drips.
Brush with egg wash and bake for 45 minutes to one hour at 375 degrees F., or until deep golden brown.