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Chicken Pot Pie

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"How to make a easy chicken pot pie"

Serves 4 | Prep Time 5 mins | Cook Time 1 hour 10 mins

Why I Love This Recipe

Good tasting and has a easy prep time

Ingredients You'll Need

1 tablespoon canola oil

1 cup chopped onion

½ cup chopped carrot

¼ cup chopped celery

4 skinless, boneless chicken thighs, chopped

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

6 tablespoons all-purpose flour

2 fresh thyme sprigs

3 cups chicken stock

1 cup frozen green peas, thawed

2 green onions, trimmed and thinly diagonally sliced

2 teaspoons chopped fresh thyme

Cooking spray


1 ¾ cups all-purpose flour

6 tablespoons cornstarch

¼ cup grated Parmesan cheese

3 tablespoons cornmeal

1 teaspoon kosher salt

¼ teaspoon freshly ground black pepper

½ cup cold butter, cut into small pieces

2 large egg yolks, divided

Ice-cold water

2 tablespoons heavy cream


Preheat oven to 400˚F.

To prepare filling, heat oil in a large saucepan over medium-high heat. Add onion, carrot, and celery; sauté 4 minutes. Add chicken, salt and pepper; sauté 3 minutes. Stir in flour; cook 1 minute, stirring constantly. Add thyme sprigs. Slowly pour stock into pan, stirring constantly; bring to a boil. Reduce heat to medium; simmer 8 minutes, stirring occasionally. Remove from heat. Discard thyme sprigs. Stir in peas, green onions, and chopped thyme. Pour filling in a 9-inch baking dish coated with cooking spray.

To prepare crust, weigh or lightly spoon 13/4 cups flour into dry measuring cups; level with a knife. Combine 13/4 cups flour and next 5 ingredients in the mixing bowl of a heavy-duty stand mixer with paddle attachment. With motor running at low speed, add butter 2 – 3 pieces at a time, beating until butter breaks up into pea-sized pieces. Stir in 1 egg yolk. Add enough ice-cold water, 1 Tbsp. at a time, until a moist dough forms, beating just until dough forms a ball. Roll dough out to 12-inch circle. Place dough over top of pie plate, folding edges and fluting, pressing edges into sides of pie plate to prevent them from sinking. Cut 3 to 5 slits in top of pastry to vent.

Whisk cream and remaining 1 egg yolk together; brush mixture over top of pastry. Bake at 400˚ for 25 – 30 minutes or until pastry is golden brown and cooked through.

Pairs Well With


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