Easy Chicken Pot Pie
ID: f1d067f5...
A classic homemade chicken pot pie featuring a buttery, flaky double crust filled with a rich, creamy sauce, shredded chicken, and tender vegetables. It is the ultimate comfort food that is simple to make and delicious for the whole family.
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🍳 Cooking Flow
Sauté carrots, celery, onion, and garlic in butter until soft. → Stir in flour to create a roux, then add chicken stock, heavy cream, and seasonings and simmer until thickened. → Mix in frozen peas and shredded chicken, then set the filling aside to cool. → Assemble the pie with a bottom crust, filling, and top crust, then crimp the edges to seal. → Cut vents in the top crust, brush with heavy cream, and bake at 425°F (218°C) for 20 minutes, then 350°F (177°C) for 30-40 minutes.
Cooking Steps
Brief Cooking Order
Sauté carrots, celery, onion, and garlic in butter until soft. → Stir in flour to create a roux, then add chicken stock, heavy cream, and seasonings and simmer until thickened. → Mix in frozen peas and shredded chicken, then set the filling aside to cool. → Assemble the pie with a bottom crust, filling, and top crust, then crimp the edges to seal. → Cut vents in the top crust, brush with heavy cream, and bake at 425°F (218°C) for 20 minutes, then 350°F (177°C) for 30-40 minutes.
Introduction
A classic homemade chicken pot pie featuring a buttery, flaky double crust filled with a rich, creamy sauce, shredded chicken, and tender vegetables. It is the ultimate comfort food that is simple to make and delicious for the whole family.
Step 1
Preheat your oven to 425°F (218°C). Chop the carrots, celery, and onion, and mince the garlic cloves.
Step 2
Melt 1/4 cup of butter in a large skillet over medium heat.
Step 3
Add the prepared carrots, celery, onion, and garlic to the melted butter. Sauté and cook for about 5 minutes until softened, stirring frequently.
Step 4
Sprinkle 1/3 cup of all-purpose flour over the vegetables. Stir constantly and cook for an additional 2 minutes to cook off the raw flour taste and form a roux.
Step 5
Slowly pour in 1 3/4 cups of chicken stock while stirring to incorporate, then add 1/2 cup of heavy cream.
Ingredients List
Important Notes
Keep the pie dough moving on a floured surface while rolling to ensure it doesn't stick.
Always let the filling cool down slightly before adding it to the pie shell, otherwise the heat will melt the butter in the pastry crust and ruin the flaky texture.
Using a store-bought rotisserie chicken is an excellent time-saving shortcut that provides the perfect amount of pre-cooked meat.
Baking the pie on a rimmed baking sheet catches any bubbling drips and keeps your oven clean.
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