New England Chicken Pot Pie Recipe
Braised chicken, diced carrots, celery, potatoes and onion topped with homemade crust
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Ingredients
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Filling
Method
Preparation
Prepare the Filling
In a large skillet over medium heat, add the diced onion, carrots, celery, and potatoes. Sauté until the vegetables are tender, about 5-7 minutes.
Combine Ingredients
Add the shredded braised chicken, chicken broth, heavy cream, salt, black pepper, thyme, and rosemary to the skillet. Stir well and let simmer for 10 minutes until the mixture thickens slightly.
Prepare the Crust
Preheat the oven to 425°F (220°C). Roll out your homemade pie crust and fit it into a 9-inch pie plate.
Assemble the Pie
Pour the chicken and vegetable mixture into the pie crust. Cover with another layer of pie crust. Cut slits in the top crust for steam to escape. Seal the edges.
Bake
Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown. Let it cool for a few minutes before serving.
