Chicken Pot Pie
Chicken Pot Pie is the ultimate comfort food. This recipe is made completely from scratch, has the flakiest crust and the creamiest filling, and will have everyone begging for seconds.
Servings: 8 servings
Calories: 600kcal
Ingredients
- 2 pie crusts read about using my homemade pie crust
- 4 tablespoons unsalted butter
- 2 large carrots peeled and sliced
- 2 celery stalks diced
- 1 small yellow onion diced
- 2 cloves garlic minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup all purpose flour
- 2 1/2 cups chicken stock
- 1 cup milk
- 1/2 teaspoon dried thyme
- 2 bay leaves
- 1 pound boneless skinless chicken breasts cut into small bite sized pieces
- 1 cup frozen peas
Instructions
- Preheat your oven to 375 degrees.
- Melt the butter in a large skillet of dutch oven. Add the carrots, onion, celery, and garlic. Season with salt and pepper and sauté until the vegetables are soft, about 5 to 7 minutes.
- Whisk in the flour. Then slowly whisk in the chicken stock, scraping up any browned bits. Whisk in the milk, thyme, and add in two bay leaves. Bring to a simmer.
- Add in the chicken and cook for 10 minutes or until the chicken is cooked through, about 10 minutes. Discard the bay leaves and stir in frozen peas.
- Roll out the pie crusts. Line the bottom of a deep dish pie pan with one of them. Add the hot liquid. Top with the second pie crust. Crimp the edges and cut a few holes for steaming. Bake for 30 to 40 minutes or until the pie crust is golden brown. Allow to cool for 10 minutes before slicing.
Nutrition
Serving: 1piece | Calories: 600kcal | Carbohydrates: 43g | Protein: 20g | Fat: 35g | Saturated Fat: 18g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Cholesterol: 98mg | Sodium: 798mg | Potassium: 220mg | Fiber: 3g | Sugar: 7g