Homemade Chicken Pot Pie
ID: 78384133...
A comforting, classic chicken pot pie featuring a rich, creamy gravy packed with tender chicken, carrots, celery, onions, and peas, all baked inside a flaky, golden-brown pie crust. Using pre-cooked chicken and refrigerated pie crusts makes this delicious dinner incredibly quick and easy to prepare.
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🍳 Cooking Flow
Sauté onions, carrots, and celery in butter, then season with salt and rosemary. → Stir in flour, then slowly mix in chicken broth and heavy cream; simmer until thickened. → Add cooked chicken, frozen peas, and parsley, then spoon the mixture into a pie crust. → Cover with the top crust, crimp the edges, cut steam vents, and bake at 425°F for 30 minutes.
Cooking Steps
Brief Cooking Order
Sauté onions, carrots, and celery in butter, then season with salt and rosemary. → Stir in flour, then slowly mix in chicken broth and heavy cream; simmer until thickened. → Add cooked chicken, frozen peas, and parsley, then spoon the mixture into a pie crust. → Cover with the top crust, crimp the edges, cut steam vents, and bake at 425°F for 30 minutes.
Introduction
A comforting, classic chicken pot pie featuring a rich, creamy gravy packed with tender chicken, carrots, celery, onions, and peas, all baked inside a flaky, golden-brown pie crust. Using pre-cooked chicken and refrigerated pie crusts makes this delicious dinner incredibly quick and easy to prepare.
Step 1
Melt 6 tablespoons of butter in a large skillet over medium heat.
Step 2
Add 1 cup of chopped onions, 1 cup of chopped carrots, and 1/2 cup of chopped celery to the melted butter. Cook for about 5 minutes until the onions are translucent and carrots begin to soften.
Step 3
Stir in 1 1/2 teaspoons of salt to help draw out moisture and soften the vegetables.
Step 4
While the vegetables cook, chop up 4 cups of pre-cooked seasoned chicken breasts.
Step 5
Stir in 1 teaspoon of fresh chopped rosemary for added flavor.
Ingredients List
Important Notes
Using pre-cooked chicken and store-bought refrigerated pie crusts reduces the baking time to just 30 minutes.
Be sure to cut slits in the top crust; venting steam is critical to keeping the pastry crispy and preventing a soggy top.
Letting the pie rest for 5 to 10 minutes after baking helps the ingredients stay compact and holds the slice together.
If the outer edge of the crust starts to brown too quickly in the oven, create a shield with aluminum foil by cutting a hole in the center and placing it loosely over the pie.
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