Warm pot pie in the “ber” months should be a staple in every household! It is so easy and incredibly nostalgic. Tender vegetables and chicken covered in a delicious savory sauce that will have you wanting more! The crust is really the icing on the cake! Either made homemade or store bought, it is buttery and flaky and elevates this dish to the next level! You have to bless your family with this dish!
Prep Time
10 minutes
Cook Time
1 hour 15 minutes
Serves
6
Ingredients
- 4 tablespoons unsalted butter
- 1/2 cup onion, small dice
- 1/2 cup carrot, small dice
- 1/2 cup celery, small dice
- 3 cloves garlic, minced
- 3 cups cooked shredded OR diced chicken
- 1/4 cup flour
- 3 cups chicken broth, plus more as needed
- splash of white wine, optional
- salt, pepper, paprika, onion and garlic powder to taste
- 2 sprigs fresh thyme
- 2 tsp chicken bouillon paste
- 1/2 cup + 1 tablespoon heavy cream, split
- 1/2 up frozen peas
- 1 unbaked pie crust OR puff pastry, store bought OR homemade
- 1 egg
Directions
1
Preheat the oven to 400 degrees. In a large pot, add the butter, onion, carrot, and celery. Sweat the vegetables until they are soft, about 8 minutes. Add in the garlic and cook until it becomes fragrant.
2
Add the shredded chicken. Give the pot a nice stir, then add the flour, stir again. Cook for about 1-2 minutes to get rid of the flour taste. Add in the white wine, stir well to help the wine reduce. Then, slowly add the chicken broth along with all the spices to your liking, thyme, and bouillon paste.
3
Let the pot pie simmer on medium/low heat for about 10-15 minutes to thicken and for the flavors to marinate. Add in the 1/2 cup heavy cream and frozen peas to finish. Make sure to taste and and add more seasoning if needed.
4
Prepare a pie dish with puff pastry or pie crust lining the bottom/sides of the dish. Pour the pie filling leaving a little room at the top. Top the pot pie with another layer of crust. Crimp the edges of the pie. Feel free to get fancy, or leave it rustic, you choose!
5
Whisk the egg and the 1 tablespoon of heavy cream together. Using a pastry brush, brush the egg wash all over the top of the pie and score the middle with a sharp knife.
Bake the pie for 30-40 minutes until the crust is golden brown
Download the recipe card here!
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