Chicken Pot Pie
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"creamy, flavorful pot pie"
Serves 8 | Prep Time 40min PT40M | Cook Time 30min PT1H10M | Main DishWhy I Love This Recipe
this is a perfect filling and homemade country food style
Ingredients You'll Need
2 unbaked pie crusts click link for recipe
▢5 Tablespoons (70 g) salted butter
▢1 (140 g) medium yellow onion diced (about 1 cup)
▢1 cup chopped carrots
▢⅓ cup (38 g) all-purpose flour
▢¾ teaspoon table salt
▢½ teaspoon smoked paprika
▢¼ teaspoon ground mustard
▢¼ teaspoon ground black pepper
▢2 ½ cups (591 ml) chicken broth
▢⅓ cup (78 ml) heavy cream preferred, half and half, or milk
▢1 sprig fresh thyme or ¼ teaspoon dried thyme
▢1 lb uncooked chicken breast, thighs, or a mix of both (cut breasts in half to help them cook faster) (see note to use pre-cooked chicken)
▢1 ½ cups (240 g) small-diced potatoes either golden/yellow potatoes (no need to peel) or peeled russets
▢2 cups (260 g) frozen mixed veggies
Egg wash
▢1 egg any size
▢1 teaspoon water
Directions
You will need 2 unbaked pie crusts for this recipe, you may use storebought or homemade. I like to use homemade, click the link if you’d like to use my favorite pie crust recipe and prepare the pie crusts and refrigerate while you make the filling.
2 unbaked pie crusts
Preheat oven to 425F (220C) and place a 9 ½” pie plate on a foil or parchment lined baking sheet. Set aside.
Melt butter in a large skillet over medium heat.
5 Tablespoons (70 g) salted butter
Add onion and carrot and cook until softened (about 5 minutes).
1 (140 g) medium yellow onion,1 cup chopped carrots
Sprinkle flour, salt, paprika, ground mustard, and black pepper over the veggies and stir until completely absorbed and smooth.
⅓ cup (38 g) all-purpose flour,¾ teaspoon table salt,½ teaspoon smoked paprika,¼ teaspoon ground mustard,¼ teaspoon ground black pepper
Slowly drizzle in chicken broth, scraping the bottom of the pan as you do, then immediately, slowly drizzle in cream or milk. Cook until slightly thickened (about 1-3 minutes).
2 ½ cups (591 ml) chicken broth,⅓ cup (78 ml) heavy cream
Add chicken and potatoes and thyme and bring to a boil (make sure the chicken is submerged, cut it into smaller pieces if needed). Stir occasionally until potatoes are fork-tender and chicken is easily shreddable.
1 sprig fresh thyme,1 lb uncooked chicken breast, thighs, or a mix of both,1 ½ cups (240 g) small-diced potatoes
Remove the chicken to a plate, cut or shred with two forks, then return to the pot and stir well.
Add frozen veggies, stir until combined, and turn off the heat. Set aside while you assemble your pie crusts.
2 cups (260 g) frozen mixed veggies
Pairs Well With
corn bread
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