Classic Chicken Pot Pie
Flaky, buttery crust and a rich, creamy filling loaded with savory chicken and bright vegetables make for a welcoming meal that nourishes the belly and the heart!
Print
Pin
Servings: 8 slices
Ingredients
- ¼ cup butter
- 1 teaspoon minced garlic
- 3 cups diced boneless, skinless chicken breast, uncooked
- 1 cup carrot medallions
- ½ cup diced celery
- ½ cup diced yellow onion
- 1 teaspoon salt
- ½ teaspoon coarse ground black pepper
- 1 teaspoon fresh thyme
- ¼ teaspoon poultry seasoning
- ⅓ cup flour
- ½ cup white wine
- ½ cup chicken broth
- ½ cup half & half
- 1 cup frozen green peas
- 2 (9 inch) refrigerated, roll out pie crusts
- 1 egg, beaten
Instructions
- Preheat oven to 400° Fahrenheit.
- In a large skillet on the stovetop, melt butter over medium high heat. Add garlic and let lightly brown. Add diced, uncooked chicken. As chicken begins to cook, add carrot slices. Let cook for 1-2 minutes, stirring occasionally. Add diced celery and onion, along with salt, pepper, thyme and poultry seasoning. Continue to stir occasionally. Cook until onion is translucent, chicken is no longer pink and carrots are fork tender, but not too soft.
- Add flour to skillet. Toss chicken and vegetables in the flour until they are all coated and flour just begins to brown a little. Turn down heat and stir in white wine and chicken broth. Flour will begin to dissolve and thicken. Stir, making sure there are no lumps. Stir in half & half and peas. Let cook 1-3 minutes while thickening. Remove from heat. NOTE: A thick filling keeps the bottom crust from getting soggy.
- Line the bottom of a deep dish pie plate with one pie crust. Gently pat to make sure crust is lying smooth along sides and bottom. Fill with pie filling. Unroll second pie crust and gently cover the top of the pie. Fold edges of crust together and crimp. Cut 4 small slits in the center of the pie to release steam while it cooks. With a pastry brush, brush crust and edges with beaten egg.
- Bake for 40-45 minutes or until golden brown. Cover edges of pie with foil or pie cover if they begin to over brown. Remove pie from oven and let sit for 10 minutes to allow the filling to set before slicing.