Chicken Pot Pie Recipe
Our flavourful classic Chicken Pot Pie combines the freshest ingredients; free range chicken, peas, carrots, celery, and onions. This savoury classic is fully homemade and wrapped in our own flaky crust that consists of organic flour, real butter, and free range eggs.
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Ingredients
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Filling
Method
Preparation
Make the Filling
In a large skillet over medium heat, melt butter. Add diced onions, carrots, and celery, and sauté until softened, about 5-7 minutes.
Add Chicken and Broth
Stir in the shredded chicken, chicken broth, milk, and flour. Mix well and cook until the mixture thickens, about 10 minutes. Add peas, salt, pepper, thyme, and rosemary. Stir and remove from heat.
Prepare the Crust
While the filling is cooling, prepare the crust. In a large bowl, mix 2 cups of organic flour with 1 cup of cold diced butter until crumbly. Add 1 free range egg and mix until the dough forms. Divide the dough in half, shape into disks, wrap in plastic wrap, and refrigerate for 30 minutes.
Assemble the Pie
Preheat oven to 425°F (220°C). Roll out one disk of dough on a floured surface to fit your pie pan. Place the rolled dough into the bottom of the pan. Pour the chicken filling into the crust. Roll out the second disk of dough and place it over the filling. Seal the edges and cut slits in the top 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.