Chicken Pot Pie Recipe
Diced chicken, English peas, pearl onion, carrots, celery
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Ingredients
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Filling
Crust
Method
Preparation of Filling
- 1
Cook the Vegetables
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced carrots, celery, and pearl onions. Sauté for about 5 minutes or until the vegetables are tender.
- 2
Add Chicken
Add the diced chicken to the skillet. Cook until the chicken is browned and cooked through, about 7-10 minutes.
- 3
Create the Sauce
Sprinkle the flour over the chicken and vegetables, stirring well to combine. Cook for an additional 2 minutes to remove the raw flour taste.
- 4
Add Liquids
Gradually stir in the chicken broth and milk. Continue stirring until the mixture thickens, about 5 minutes. Add in the peas, salt, pepper, and thyme. Remove from heat and let cool slightly.
Assembling and Baking
- 5
Prepare the Pie Crusts
Preheat your oven to 425°F (220°C). Place one pie crust in a 9-inch pie dish and pour the chicken filling into the crust.
- 6
Top with Second Crust
Cover the filling with the second pie crust. Seal the edges by crimping with your fingers or a fork. Cut slits in the top crust to allow steam to escape.
- 7
Bake the Pie
Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown. Check periodically to ensure it doesn't over-brown; if necessary, cover the edges with foil.
- 8
Cool and Serve
Remove the pie from the oven and let it cool for about 10 minutes before slicing. Serve warm.