Chicken Pot Pie
cozy, homey, delicious!When I think of a dish that is the epitome of cozy and homey, I think of chicken pot pie! And a lot of other dishes like sullungtang and soups, but that’s beside the point! Haha. It’s like chicken noodle soup but reinforced with the decadence of pie dough and a roux. I remember my family would go to Marie Callender's and order their chicken pot pie and we enjoyed every moment of it. Now, I just make it myself! :D
Truthfully I was surprised with how well this pie turned out. It was delicious eaten even days after. One thing of note though is that you need to make sure to season it well enough with salt.
I also like my chicken pot pie packed with chicken. So I loaded it up! haha.
I used my kitchen scraps chicken broth recipe for the stock and chicken in this recipe but you can use store bought chicken stock and a rotisserie chicken if you so desire.
Ingredients
I use a 9.5 inch deep pie plate for this single pie.
2 pie dough
6 tablespoons unsalted butter
1 medium onion, diced
3 carrots, sliced
2 celery stalks, sliced
3 cloves garlic, minced
1/3 cup flour
3 large pinches dried thyme
1/2 cup heavy cream
2 cups chicken stock
600 grams (~1.3 pounds) cooked chicken
1 cup peas
Salt and pepper
Coarse salt, optional
1 egg, for egg wash
Directions
Start by dicing and cutting your vegetables. I used 1 medium onion, 3 carrots, 2 celery stalks, and 3 cloves garlic. You can adjust to your own preference. I just make sure that everything is around the same size dice (besides the minced garlic).
Then shred around 600 g cooked chicken. I used chicken breast for this.
Melt 6 tbs unsalted butter in a pot over medium heat. Then add all your vegetables and season with salt and pepper at every step. Cook until the onions turn translucent.
Then add 1/3 cup flour and mix everything together. I add 3 pinches of dried thyme at this point but you can add any herbs of choice.
Add 2 cups chicken stock to your pot along with 1/2 cup heavy cream. Bring to a simmer and cook on low until it starts to thicken (around 10 minutes). I add some salt and pepper at this stage as well.
Once sufficiently thickened, add a heaping cup of frozen peas along with the shredded chicken. Mix, taste, and season with more salt and pepper as needed. Heat until everything is sufficiently hot (everything is precooked and will be cooked in the oven as well, so no need to stress too much at this point).
Take off the heat and let this mixture cool.
Preheat your oven to 400 degrees F.
Roll out two pie dough. Line a pie dish with one of the rolled out dough with the end of the dough hanging over the edge.
Transfer all of the filling into the pie dish.
Then cover the filling with your other rolled out pie dough. Brush the top edges with some egg wash and seal the edges with the overhanging bottom pie dough. Now brush the top completely with egg wash. Sprinkle some optional coarse salt and cracks of pepper on top. Cut a few vents into the pie and place the pie on top of a baking sheet in case of accidental spillage/leaks.
Bake your pie for around 45 minutes. The top will be golden brown.
Let it cool for 10 minutes before you dig in and enjoy!
Which food do you find the most comforting?
