Chicken Pot Pie

Chicken Pot Pie

from spendwithpennies.com
Chicken
90 min
6 servings
470 kcal / serving

Classic Chicken Pot Pie is loaded with chicken and vegetables in a creamy sauce, topped with a flaky crust, and baked until golden!

Ingredients

  • 1 smallpotato (peeled and diced ½-inch)
  • ⅓ cupbutter
  • ½ mediumonion (chopped)
  • 2 clovesgarlic cloves (minced)
  • ½ teaspoonpoultry seasoning (or to taste)
  • ¼ teaspoondried thyme leaves
  • 1 largecarrot (peeled and chopped)
  • 2ribs celery (diced)
  • ½ cupfrozen corn kernels (thawed)
  • ⅓ cupall-purpose flour
  • 1 ¼ cupschicken broth
  • ⅝ cuphalf and half
  • 2 ½ cupscooked chopped chicken
  • ½ cupfrozen green peas (thawed)
  • 1 tablespoonchopped fresh parsley
  • 1recipe double pie crust
  • 1egg (whisked with 1 T. water)

Directions

  1. 1

    Preheat oven to 400°F.

  2. 2

    Roll out chilled bottom pastry crust and place it in a 9-inch deep-dish pie pan. Pre-bake for 20 minutes until golden.

  3. 3

    In a small saucepan, add diced potatoes and cover with water. Bring to a gentle boil over medium-high heat and cook covered until potatoes are tender, about 10 minutes. Drain well.

  4. 4

    In a separate saucepan, melt butter over medium heat. Add onion, garlic, poultry seasoning, and thyme. Cook until softened, about 3-4 minutes.

  5. 5

    Add carrots and celery and cook until tender, about 5-6 minutes more. Stir in corn. Sprinkle flour over the vegetables and cook for 1 minute.

  6. 6

    Gradually add the chicken broth and half and half, whisking until smooth after each addition to prevent lumps. Once all of the liquid is added bring to a boil and let boil while stirring for 1 minute.

  7. 7

    Stir in the drained potatoes, chicken, and peas and cook for 1 minute more. Stir in parsley. Taste and season with salt and pepper.

  8. 8

    Brush edge of bottom crust with egg wash. Pour the filling into the crust. Roll out the second pastry crust and place it on top of the filling. Crimp the edges with a fork to seal, then brush edges with more egg wash to seal.

  9. 9

    Whisk egg yolk with 1 Tbs. water and brush it over the pie crust. (Optional: Sprinkle with fresh herbs and/or a pinch of kosher salt). Cut a few small slits into the crust to allow steam to escape.

  10. 10

    Bake 35-40 minutes. Cover edges of crust with foil during the last 15 minutes if needed to avoid over-browning.

  11. 11

    Let the pie rest 10-15 minutes to thicken before cutting.