Name: Slippery Pot Pie (Standard)
Prep time: 36 min
Cook time: 54 min
Total time: 1 h 30 min
Yield: 6
Cuisine: American
Ingredients: 1.5 lbs Boneless skinless chicken thighs; 1 tsp Salt; 1/2 tsp Black pepper; 1 cup Carrots-diced; 1 cup Potatoes-diced; 1 cup Frozen peas; 1/2 cup Celery-diced; 1/2 cup Onion-diced; 1/4 cup Butter; 1/4 cup All-purpose flour; 3 cups Chicken broth; 1/2 tsp Dried thyme; 1/4 tsp Dried rosemary; Pepper Black pepper; 2 Refrigerated pie crusts

Recipe tier

A comforting and hearty pot pie with a flaky crust and a savory chicken and vegetable filling.

Total 1h 30m

Serves 6

Steps 11

Ingredients 16

Soundtrack the cook

Soul kitchen · 107 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 36m Cook 54m Plate 5m Reset 10m

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Chicken
1.5 lbs 680 g Boneless skinless chicken thighs
1 tsp 5 mL Salt
tsp 2.5 mL Black pepper
Vegetables
1 cup 140 g Carrots-diced
1 cup 140 g Potatoes-diced
1 cup 140 g Frozen peas
cup 70 g Celery-diced
cup 70 g Onion-diced
Sauce
cup 60 mL Butter
cup 30 g All-purpose flour
3 cups 720 mL Chicken broth
tsp 2.5 mL Dried thyme
tsp 1.25 mL Dried rosemary
Salt to taste
Pepper to taste Black pepper
Crust
2 2 Refrigerated pie crusts

Equipment

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Instructions

🎙️ Cook with voice coach

Preheat oven to 375°F (190°C).
Season Chicken with salt and pepper.
In a large pot or Dutch oven, brown Chicken over medium-high heat. Remove Chicken and set aside.
Add Vegetables to the pot and cook until softened, about 5-7 minutes.
To make the Sauce, melt Butter in the pot. Whisk in Flour and cook for 1 minute.
Gradually whisk in Chicken broth until smooth. Bring to a simmer, stirring constantly.
Add Thyme, Rosemary, salt, and pepper to the Sauce. Simmer for 5 minutes, or until thickened.
Return Chicken to the pot. Add Frozen peas. Stir to combine.
Pour the Chicken mixture into a 9-inch pie dish.
Top with Pie crusts. Cut vents in the top crust.
Bake for 30-40 minutes, or until the crust is golden brown and the filling is bubbly.