Chicken Pot Pie

Name: Chicken Pot Pie (Upgraded)
Total time: 2 h
Yield: 6
Cuisine: American
Ingredients: 2 lbs Boneless skinless chicken breasts; 1 tsp Salt; 1/2 tsp Black pepper; 1 cup Carrots-diced; 1 cup Celery-diced; 1 cup Frozen peas; 1/2 cup Onion-diced; 1/2 cup Mushrooms-sliced; 1/4 cup Butter; 1/4 cup All-purpose flour; 4 cups Chicken broth; 1/2 cup Heavy cream; 2 tbsp Fresh thyme-chopped; 1 tsp Salt; 1/2 tsp Black pepper; 2 1/2 cups All-purpose flour; 1 cup Cold unsalted butter-cubed; 1/2 tsp Salt; 6-8 tbsp Ice water

⏱2h

👥6

🔥500 cal

Medium

🍽️American

A slightly refined chicken pot pie with a richer sauce and more flavorful vegetables. Uses fresh herbs and a homemade pie crust for a more satisfying experience.

2 lbs Boneless skinless chicken breasts

1 tsp Salt

1/2 tsp Black pepper

1 cup Carrots-diced

1 cup Celery-diced

See all 19 ingredients ↓

(0 reviews)

⏱2h

👥6

🔥500 cal

Medium

🍽️American

A slightly refined chicken pot pie with a richer sauce and more flavorful vegetables. Uses fresh herbs and a homemade pie crust for a more satisfying experience.

#comfort food #chicken #pie #dinner #homemade

Instructions

Preheat oven to 375°F (190°C).
Season Chicken with salt and pepper.
In a large skillet, cook Chicken until browned and cooked through. Shred or dice the Chicken and set aside.
To make the crust, combine Flour and Salt in a bowl. Cut in Butter until mixture resembles coarse crumbs. Gradually add Ice water, mixing until dough comes together. Wrap and chill for 30 minutes.
In a large pot, melt Butter from Sauce over medium heat. Whisk in Flour and cook for 1-2 minutes to create a roux.
Gradually whisk in Chicken broth, then Heavy cream. Bring to a simmer, stirring constantly, until thickened.
Stir in Thyme, Salt, and Pepper from Sauce.
Add Carrots, Celery, Onion, and Mushrooms from Vegetables to the sauce and cook until tender, about 5-7 minutes.
Stir in cooked Chicken and Peas from Vegetables.
Roll out the chilled crust and line a 9-inch pie dish. Pour the Chicken mixture into the crust.
Top with a second crust, cut vents, and crimp the edges.
Bake for 40-50 minutes, or until the crust is golden brown and the filling is bubbly.

Ingredients

2 lbs 900 g Boneless skinless chicken breasts
1 tsp 5 mL Salt
1/2 tsp 2.5 mL Black pepper
1 cup 140 g Carrots-diced
1 cup 140 g Celery-diced
1 cup 140 g Frozen peas
1/2 cup 70 g Onion-diced
1/2 cup 70 g Mushrooms-sliced
1/4 cup 60 mL Butter
1/4 cup 30 g All-purpose flour
4 cups 960 mL Chicken broth
1/2 cup 120 mL Heavy cream
2 tbsp 30 mL Fresh thyme-chopped
1 tsp 5 mL Salt
1/2 tsp 2.5 mL Black pepper
2 1/2 cups 315 g All-purpose flour
1 cup 226 g Cold unsalted butter-cubed
1/2 tsp 2.5 mL Salt
6-8 tbsp 90-120 mL Ice water

Equipment

Large skillet
Large pot
9-inch pie dish
Whisk
Mixing bowl
Rolling pin

Instructions

Preheat oven to 375°F (190°C).
Season Chicken with salt and pepper.
In a large skillet, cook Chicken until browned and cooked through. Shred or dice the Chicken and set aside.
To make the crust, combine Flour and Salt in a bowl. Cut in Butter until mixture resembles coarse crumbs. Gradually add Ice water, mixing until dough comes together. Wrap and chill for 30 minutes.
In a large pot, melt Butter from Sauce over medium heat. Whisk in Flour and cook for 1-2 minutes to create a roux.
Gradually whisk in Chicken broth, then Heavy cream. Bring to a simmer, stirring constantly, until thickened.
Stir in Thyme, Salt, and Pepper from Sauce.
Add Carrots, Celery, Onion, and Mushrooms from Vegetables to the sauce and cook until tender, about 5-7 minutes.
Stir in cooked Chicken and Peas from Vegetables.
Roll out the chilled crust and line a 9-inch pie dish. Pour the Chicken mixture into the crust.
Top with a second crust, cut vents, and crimp the edges.
Bake for 40-50 minutes, or until the crust is golden brown and the filling is bubbly.

Nutrition per serving

Calories 500

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Chicken Pot Pie

Chicken Pot Pie

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