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Chicken Pot Pie Recipe

Name: Chi Spaccas Chicken Pot Pie Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: American
Ingredients: 2 cups chicken breast, cooked and shredded; 1 cup mixed vegetables (peas, carrots, corn); 1 cup potato, diced; 1 cup chicken broth; 1 cup heavy cream; 4 tbs butter; 1 cup all-purpose flour; 1 tsp salt; 1 tsp black pepper; 1 tsp thyme, dried; 1 set pie crusts (top and bottom); 4 cups carrots, sliced; 2 tbs butter; 2 tbs brown sugar; 1 cup water; 1 tsp salt

Inspired by Chi Spacca

Time1h

Serves4

glazed carrots

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Ingredients

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For the Chicken Pot Pie

2 cups chicken breast, cooked and shredded

1 cup mixed vegetables (peas, carrots, corn)

1 cup potato, diced

1 cup Chicken broth

1 cup Heavy cream

4 tbs Butter

1 cup 00 bread flour

1 tsp Celtic sea salt

1 tsp black pepper

1 tsp thyme, dried

1 set pie crusts (top and bottom)

For the Glazed Carrots

4 cups carrots, sliced

2 tbs Butter

2 tbs Brown sugar

1 cup water

1 tsp Celtic sea salt

Method

For the Chicken Pot Pie

Preheat the Oven

Preheat your oven to 425°F (220°C).

Make the Filling

In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until golden.

Add Liquids

Gradually whisk in the chicken broth and heavy cream, stirring until the mixture thickens.

Combine Ingredients

Add the shredded chicken, mixed vegetables, diced potato, salt, pepper, and thyme. Cook for another 5 minutes.

Assemble the Pie

Spread the filling into a pie crust in a pie dish. Cover with the top crust and seal the edges. Cut slits in the top for steam to escape.

Bake

Bake in the preheated oven for 30-35 minutes until the crust is golden brown.

For the Glazed Carrots

Cook Carrots

In a large saucepan, combine sliced carrots, water, and salt. Bring to a boil, then reduce heat and simmer for 10 minutes.

Add Butter and Sugar

Stir in the butter and brown sugar and cook for an additional 5-7 minutes until the carrots are tender and glazed.

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