Recipe for Chicken Pot Pie

Table of Contents

Components:

Regarding the filling:

Two tablespoons of unsalted fat
One medium onion, chopped
Two minced garlic cloves
Diced carrots, two medium
Two chopped celery stalks
One cup of frozen peas
Two and a half cups of cooked, shredded chicken (about two to three chicken breasts or thighs)
A quarter cup of all-purpose flour
Half a cup of chicken stock
One cup of whole (or half-and-half) milk
One teaspoon of dried thyme
One teaspoon of optional dried parsley
To taste, add salt and pepper.
One tablespoon of lemon juice, which is optional but provides a pleasant brightness

Regarding the crust:

One box (2 sheets) of handmade pie dough (enough for the top and bottom) or chilled pie crusts

1. Prepare the dish and preheat the oven:

Set the oven temperature to 400°F, or 200°C.
To make chilled pie crusts easier to work with, leave them out for 5 to 10 minutes.

2. Prepare the chicken and veggies:

Melt the butter in a large pot or skillet over medium heat.
Add the celery, carrots, and onion, chopped. Cook until softened, stirring periodically, about 5 minutes.
Cook the minced garlic for an additional minute until it becomes aromatic.
Add the flour and cook for one to two minutes so that the flour can absorb the butter and create a thick paste called a roux.

3. Prepare the filling.

Add the milk and chicken broth gradually while whisking continuously to prevent lumps.
The mixture should thicken after three to five minutes of simmering.
Stir in the cooked chicken, peas, salt, pepper, thyme, and parsley, if using. Mix everything together.
As necessary, taste and adjust the seasoning. To add a little brightness, squeeze in some lemon juice.
Take the filling off of the stove.

4. Put the pie together:

Line the bottom of a 9-inch pie plate with one rolled-out pie crust.
Fill the prepared crust with the chicken and vegetable filling.
Place the second pie crust over the filling once it has been rolled out. Trim off any extra dough, then seal the edges by pinching them together.
To let steam out during baking, make a few tiny incisions on the top crust.

5. Cook:

To catch any possible drips, put the pie on a baking pan.
Bake for 35 to 40 minutes, or until the filling is bubbling and the crust is golden brown.
To avoid burning, wrap the edges of the crust with aluminum foil if it is browning too quickly.

6. Allow to cool before serving:

Before slicing and serving, allow the chicken pot pie to cool for approximately ten minutes. This facilitates cutting and helps the filling set.

Savor your handmade chicken pot pie, which goes well with crusty bread or a side of salad.