Chicken Pot Pie. Mini Chicken Pot Pies Recipe, how to make pot pie How to make chicken pot pie cupcakes A delicious chicken pot pie made from scratch with carrots, peas, and celery for a comfort food classic. Pot pie is the North American term for a type of meat pie with a top pie crust consisting of flaky pastry.

This Chicken Pot Pie recipe is made by poaching uncooked chicken in stock and milk which is then used as the broth for the creamy filling. Or speed things up by using cooked chicken! Homemade chicken pot pie is comfort food at its best. To make Chicken Pot Pie you need 16 ingredients and just 7 steps. Here is how you cook it.

Ingredients

You need of pie crust (store bought or homemade).
It's of unsalted butter.
Prepare of small onion, diced.
You need of garlic, minced.
It's of all purpose flour.
You need of unsalted chicken broth.
It's of heavy cream (whole milk or half and half work also).
It's of each dried thyme, salt.
Prepare of each pepper, poultry seasoning.
It's of freshly chopped parsley.
Prepare of cooked, shredded chicken.
It's of peeled and diced carrots.
Prepare of peas (we use small broccoli florets instead).
You need of small potato, peeled and diced.
You need of shredded cheese of choice (optional).
You need of large egg, beaten.

This easy-to-make version lets you prep the pie and make the gravy while the chicken roasts in the oven. Make it even easier on yourself by using. How to make chicken pot pie. To begin, dust a clean, dry work surface with flour and place the puff pastry over top.

Chicken Pot Pie directions

Start by cooking your veggies... the carrots, peas (or broccoli in our case) and potatoes. We just combine everything in a large pot of water and boil until everything is just tender, about 4-6 minutes. Then set them aside..
In a large pot or Dutch oven, melt the butter over medium heat. Once melted, add the onion and cook until translucent, about 3-4 minutes. Add the garlic and cook a minute or so more, until fragrant..
Increase the heat to med-high and sprinkle the flour over the onion. Stir to incorporate and cook while stirring for a minute or two. Then, whisking continually, slowly add in the chicken broth and the cream. Stir in all the seasoning and whatever else you'd like and let it come to a low boil..
Once it reaches a boil, reduce the heat down to med-low and allow to simmer until it has thickened, about 7-10 minutes. Taste to make sure it doesn't need any additional seasoning, then remove it from the heat. Stir in the cheese (if using) until it's melted and incorporated in. Then stir in the chicken and veggies..
Preheat the oven to 375°F. Lay the first pie dough disc into the bottom of a 9" pie dish. Pour the filling over the top. Lay the second dough disc over the top and trim any overhanging dough from around the edges. Use a fork or your fingers to crimp the edges and seal it..
Use a small, sharp knife to cut a few slits across the top, so the steam can vent. Use a pastry brush to brush the beaten egg all over the top crust. Bake for 35-45 minutes, or until the crust is golden brown. Use a pie shield if you'd like to prevent the edges of the crust from browning too much too quickly. I put it on before putting the pie in the oven and take it off with about 10 or so minutes left of bake time..
Allow it to cool for 10 minutes before slicing and serving. Refrigerate any leftovers..

This classic Chicken Pot Pie is filled with tender pieces of chicken, carrot, celery, potato, and Sometimes people think of chicken pot pie as boring freezer food, but when it's done right, made. Chicken pot pie doesn't have to be a huge ordeal! (Note: It helps if the pot pie filling is a little cooled before you assemble the pie so the crust won't soften like it is here. Pie for dinner just sounds like us. Replacing one amazing carb with another. Individual chicken pot pies make a comforting meal any night of the.