Classic Chicken Pot Pie
Sure this is a little work but it is worth every effort! Use ready made pie crust or make from scratch. See my Perfect Pie Crust in the Dessert section.
Servings: 8
Ingredients
- 4 tablespoon butter
- 1 pound boneless skinless chicken breast cut into bite size pieces
- 1 cup carrots sliced
- 1/2 cup celery sliced
- 1/2 cup onion chopped
- 1 1/4 teaspoons salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon ground sage
- 1/4 teaspoon black pepper
- 1/4 cup all-purpose flour
- 1/2 cup heavy cream
- 1 cup chicken broth
- 1/2 cup frozen peas
- 2 tablespoon fresh flat-leaf parsley minced
- 2 unbaked pie crusts 1 top and 1 bottom
Instructions
- Preheat oven 425 degrees. Place oven rack in the bottom of the oven.
- Add the butter to a large skillet over medium heat. Once the butter is melted, add the chicken, carrots, celery, onion, salt, garlic powder, thyme leaves, and pepper. Cook for 8-10 minutes, until the chicken is cooked through.
- Add the flour. Stir well, until no dry flour remains. Slowly stir in the cream, then the chicken broth. Cook until bubbling and thick, stirring often, 3-4 minutes
- Remove from the heat. Stir in the peas and the flat leaf parsley. Let this cool for 15-20 minutes before filling the pie. (Pouring hot filling into the unbaked pie curst will make the crust soggy.)
- Fit one pie crust into a 9-inch pie plate. Spoon the cooled filling into the pie crust. Top with the second crust. Seal the edges of the pie crust together. Cut 3-4 slits in the top crust to allow steam to escape.
- Place the filled pie plate on a baking sheet. Bake for 30 minutes on the bottom rack of the oven.
- Cool for 15-20 minutes before slicing and serving.