Chicken Pot Pie Recipe

Preparation

1. 1

   Cook the Chicken

   In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced chicken and cook until browned and fully cooked (about 5-7 minutes). Remove from skillet and set aside.

2. 2

   Sauté Vegetables

   In the same skillet, add the remaining butter. Sauté the onions, garlic, carrots, and potatoes until softened (about 5 minutes). Add the peas and cook for another 2 minutes.

3. 3

   Make the Sauce

   Sprinkle flour over the vegetables and stir for 1 minute. Gradually whisk in chicken broth and bring to a simmer. Add heavy cream, parmesan cheese, salt, pepper, thyme, and parsley. Stir until the sauce thickens (about 5-7 minutes). Return cooked chicken to the skillet and mix well.

4. 4

   Prepare the Dough

   Roll out the truffle-infused pie dough to fit your pie dish. Place the filling into the pie dish and cover with the rolled dough. Cut slits in the top to allow steam to escape.

5. 5

   Bake

   Preheat the oven to 375°F (190°C). Bake the pot pie for 30-35 minutes or until the crust is golden brown. Let it cool slightly before serving.