Chicken Pot Pie
The ultimate comfort food, Chicken Pot Pie is a savory delight filled with tender chicken, fresh vegetables, and a creamy sauce, all wrapped in a flaky crust. This easy weeknight dinner will satisfy your cravings and warm your heart. Make it tonight for a meal the whole family will enjoy!
Equipment
- Dutch Oven
- Pie Pan
Ingredients
- ½ cup Unsalted Butter
- 1 unit Onion diced
- 3 cloves Garlic minced
- ¾ cup All-Purpose Flour
- 3 cups Low Sodium Chicken Broth
- ¼ cup Heavy Cream
- 1 teaspoon Dried Thyme
- ½ teaspoon Kosher Salt
- ¼ teaspoon Ground Black Pepper
- 3 cups Shredded Cooked Chicken
- 2 cups Frozen Mixed Vegetables thawed
- 2 tablespoons Fresh Parsley chopped
- 2 unit Refrigerated Pie Crusts
- 1 large Egg
- 1 tablespoon Water
Instructions
- Preheat your oven to 400°F. The heat is essential for achieving that perfect, golden crust. Grab your pie plate and set it aside.
- In a large pot or Dutch oven, melt the unsalted butter over medium heat. Watch as it bubbles and starts to melt, releasing a rich aroma. Once melted, add the diced onion.
- Cook the onion for about 5 minutes, stirring occasionally until it becomes translucent. The color should shift from stark white to a soft, golden hue. This is where the flavor begins to build.
- Add the minced garlic and cook for another 30 seconds. You’ll start to smell the delightful fragrance of the garlic. Be careful not to let it burn, as burnt garlic can turn bitter.
- Next, stir in the all-purpose flour. Cook it for about 1 to 2 minutes until it turns golden, stirring constantly to avoid lumps. This step is crucial for thickening the filling.
- Gradually whisk in the low sodium chicken broth, ensuring there are no clumps of flour. Bring the mixture to a boil, then reduce it to a simmer. You’ll notice it thickening beautifully as you stir frequently, about 5 minutes.
- Once thickened, add the heavy cream, dried thyme, kosher salt, ground black pepper, shredded cooked chicken, thawed frozen mixed vegetables, and chopped parsley. Stir everything well to combine, ensuring every bite is packed with flavor. The mixture should be creamy and slightly chunky.
- Now it’s time to assemble. Place the first refrigerated pie crust in the bottom of the pie pan, pressing it gently against the sides. Spoon the filling into the crust, ensuring an even distribution.
- Top with the second pie crust. Trim any excess dough and crimp the edges to seal. This step is vital for keeping the filling intact while baking.
- In a small bowl, whisk the large egg with water to create an egg wash. Brush it generously over the top crust. This will give your pie a beautiful glaze as it bakes.
- Cut a few slits in the top of the pie to allow steam to escape. This is important to avoid a soggy bottom and ensure a flaky crust.
- Place the pie in the preheated oven, then reduce the heat to 375°F. Bake for about 45 minutes or until the crust is golden brown and crisp. Keep an eye on it to avoid overbaking.
- Once done, remove the pie from the oven and let it cool for 10 to 15 minutes before slicing. This cooling time allows the filling to set slightly, making it easier to serve.
Notes
- Tip 1: Instead of chicken, use an equal amount of shredded or cubed cooked turkey – a delicious way to use Thanksgiving leftovers!
- Tip 2: Use 2 cups of diced fresh vegetables in place of frozen veggies. Feel free to use the veggies of your choice for more variation. I like broccoli and pearl onions!