Classic Chicken Pot Pie

This Ultimate Chicken Pot Pie is a comforting and hearty dish. It features tender pieces of chicken combined with carrots, celery, and mushrooms, all enveloped in a rich, creamy sauce. Then this delicious filling is encased in a flaky, buttery pastry crust, creating a perfect balance of textures and flavors. It’s classic comfort food that’s sure to warm you up and satisfy your taste buds!  🍗🥕🥧

INGREDIENTS

1 Double Pie Crust & Standard sized pie dish [8-9in/ 20-22cm]

1lb/450g Chicken - cubed and seasoned with salt and pepper

1Tbs veg oil

1c/128g Carrots - chopped

1 medium Onion - finely chopped

1/2c/70g Celery - thinly sliced

2 medium Potatoes (~200g) - cubed small

1c/130g frozen Peas

2 cloves Garlic - minced

4oz/113g Mushrooms - sliced

2c/500ml Chicken stock

1/2c/118ml heavy Cream

1/2tsp Salt & 1/4 tsp Pepper

1Tbs fresh Thyme or 1tsp dried

1/4 cup Parsley - chopped

5Tbs flour

2Tbs Veg oil

1Tbs Butter 

1 Egg to brush pastry.

1. Add 1Tbs oil to large pot over medium high heat. When hot, add chicken and cook for 4 -5 minutes, get a little color on all sides, remove and set aside. Cooking will be completed later.

2. In the same pot, add 2Tbs oil, add onion, carrots, mushrooms, celery, peas, potatoes and garlic. Stir to coat well and saute for 15 minutes to soften the vegetables,  stirring often. Add garlic and stir for 1 minute. Add salt, pepper, flour and stir for 1 - 2 minutes.  Add the thyme & parsley, stir. Over medium high heat, add stock and cream stir. Add the chicken back to the pot.  Scrape bottom/sides of pot to get the stuck-on bits off.  Once simmering, reduce heat to low and simmer for 15 minutes, stirring often. 

3. Taste and adjust pepper and salt as needed. Turn off and allow to cool for 10 -30 minutes. 

4. Place lower crust into lightly buttered and floured (or baking spray)pie plate, add the filling and place upper crust on top. Trim excess off edges for curst. Use a pastry brush to moisten the lower crust to help create a good seal with the top. Crimp the pie curst as desired. Make four 1 inch slashes on the pie crust, along with a small hole in the center, to allow steam to vent. Brush pie with a beaten egg to help brown.

5. Place on a baking tray and bake in center of a 425F/218C oven for 30 -35 minutes until golden brown. 

Enjoy this beauty any time of year. Perfect for dinner with a salad or for lunch.

Let me know if you make one. Thanks as always!

So now that you can only think about chicken pot pie, let's make it together!