Golden Crust Chicken Pot Pie
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Serves 4 | Prep Time 25 PT25M | Cook Time 40 PT1H5M | AppetizerWhy I Love This Recipe
Chicken pot pie has origins tracing back to Roman pie constructions, which were often elaborate and used to display wealth.
Ingredients You'll Need
2 cups cooked, diced chicken
1 cup frozen peas, thawed
1 cup chopped carrots, cooked until tender
1 cup diced onion
2 cups chicken broth, divided
1/2 cup all-purpose flour
2 tbsp butter
1 tbsp olive oil
1/2 tsp salt
1/2 tsp black pepper
1 tsp dried thyme
1 cup whole milk
1 package pre-made pie dough, thawed for 30 minutes
Directions
***For the Filling***
1. Preheat the oven to 400°F (200°C).
2. In a saucepan over medium heat, melt butter and olive oil together. Add onions and sauté until translucent, around 5 minutes.
3. Add the flour and whisk continuously for about 2 minutes to form a roux.
4. Slowly whisk in 1 1/2 cups of chicken broth and the milk until the sauce is smooth and bubbly. Season with salt, pepper, and thyme.
5. Stir in the cooked chicken, peas, and carrots. Let the mixture simmer for 5 minutes, stirring occasionally. If needed, add the remaining chicken broth to adjust the thickness.
***For the Pie Assembly***
6. Roll out the pie dough and line the bottom of a pie dish with one layer. Trim off any excess.
7. Pour the prepared chicken mixture into the dish, then cover with the second layer of pie dough. Seal the edges by pinching them with a fork and cut slits in the top to allow steam to escape.
***For Baking***
8. Place the pie in the preheated oven and bake for 35-40 minutes until the top is golden brown.
9. Remove from the oven and let rest for 10 minutes before serving.
Pairs Well With
Chardonnay for an elegant touch; sparkling apple cider as a refreshing non-alcoholic option
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