Fresh Baked Chicken Pot Pie Recipe
Chunks of tender, all-white chicken with carrots, onions, celery and peas in a rich cream sauce and served with a garden salad. Baked fresh daily, so we may run out! Available after 11 a.m. No sides
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Ingredients
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Filling
Method
Preparation
Make the Filling
In a large skillet, melt the butter over medium heat. Add the diced onions, carrots, and celery, and sauté for about 5-7 minutes until the vegetables are tender.
Thicken the Sauce
Stir in the flour and cook for 1-2 minutes. Gradually whisk in the chicken broth and bring to a simmer. Cook until thickened, about 5 minutes.
Add Chicken and Cream
Stir in the cooked chicken, peas, heavy cream, salt, black pepper, and thyme. Remove from heat and let cool slightly.
Assemble the Pie
Preheat the oven to 425°F (220°C). Place one pie crust in a pie dish. Pour the chicken filling into the crust. Top with the second pie crust, crimping the edges to seal. Cut slits in the top crust to allow steam to escape.
Bake the Pie
Bake in the preheated oven for 30-35 minutes or until the crust is golden brown. Let cool for 10 minutes before serving.
