As we approach fall, Keith and I start craving those warm home cooked meals. You know the ones that make you feel like home, that comfort food. Years ago, Keith made me this chicken pot pie. Remember, I am the picky, simple eater. I don’t like soft, mushy food, and I typically don’t eat gravy or sauces. I agreed to try it, and I am so glad I did. This chicken pot pie is packed with flavor, and hits just the right spot for that cozy, comfort food feeling.
Ingredients
- 1 homemade pie crust, (2 disks)
- 4 cups cooked chicken, shredded (shredded rotisserie chicken, or 2 large chicken breasts)
- 4 Tbsp unsalted butter
- 1 medium yellow onion, (1 cup chopped)
- 3 garlic cloves, minced
- 2 medium carrots, (1 cup) thinly sliced
- 1/2 cup finely diced celery
- 1/3 cup all-purpose flour
- 2 to 3 cups chicken stock
- 1/2 cup heavy cream
- 1/4 tsp turmeric
- Pinch of chopped fresh thyme – to taste
- 2 tsp fine sea salt, or to taste, plus kosher salt to garnish
- 1/4 tsp black pepper, plus more to garnish
- 1 cup frozen peas, do not thaw
- 1/4 cup parsley, finely chopped, plus more to garnish
- 1 egg, beaten for egg wash
Detailed Instructions:
Preheat oven to 375
In a Dutch oven or pot, melt 4 Tbsp. butter. Add the diced onions, minced garlic, carrots and celery. Sauté over medium heat until the onions start to turn translucent, about 3 to 4 minutes.
Stir in the cooked chicken and then sprinkle the flour over the top and stir it until it’s all combined with the vegetables.
Cook for 1 minute, then pour in the chicken broth and stir. Let it cook and thicken. Once it starts to thicken, add the turmeric, salt, pepper, thyme and parsley.
Add the heavy cream, then stir the mixture and let it bubble up and thicken, about 3 minutes. If it seems overly thick, slowly splash in a little more broth.
Turn off the heat and allow it to cool slightly while you roll out the crusts. Roll 1 chilled pie crust disk into a 12” diameter circle. Carefully transfer it into a 9” pie dish. Spoon the pie filling over the bottom crust.
Roll the second disk of pie dough into a 10” diameter circle and place over the pie filling. Fold the excess dough behind the bottom crust then crimp the pie crusts together to seal. Use a sharp paring knife to cut 3 small slits in the top to allow steam to escape.
Mix together the egg with 2 tablespoons of water. Brush the top of the crust with the beaten egg and sprinkle lightly with coarse salt and pepper. You will have some egg wash left over.
Bake at 375˚F for 25-30 minutes or until the top crust is golden brown. Use an instant-read thermometer to test the internal temperature of your pie, which should be 165˚F when done.
Once out of the oven, rest for 15 minutes to cool slightly before slicing.
Serve pie as a main course paired with soft dinner rolls and a salad.
Notes:
It helps to pat down the edges so they don’t rise above the center of the pie.
If the pie is browning too quickly, cover it with a pie shield made by cutting a 4″ circle of aluminum foil. Place the pie shield loosely over the center of the pie.
So, there you are! A simple, home cooked chicken pot pie, ready to delight your family and friends on those cold winter evenings. Did you try this recipe? Did you like it? Make sure to leave us a comment to let us know your thoughts.
Check out our Kismet Kitchen page for other great recipes!
