Homemade Chicken Pot Pie

Homemade Chicken Pot Pie 


1 small potato peeled and diced ½"

⅓ cup butter

½ onion chopped

2 cloves garlic minced

½ teaspoon poultry seasoning or to taste

¼ teaspoon thyme leaves

1 large carrot peeled and chopped

1 cup celery diced

½ cup corn thawed if frozen

⅓ cup flour

1 ¼ cup chicken broth

⅔ cup light cream

2 ½ cups cooked chicken or rotisserie chicken, chopped

½ cup green peas thawed if frozen

1 tablespoon fresh parsley

 2 9-inch pie crust

1 egg yolk


Preheat oven to 400°F.

In a small saucepan, add diced potatoes and cover with water. Bring to a gentle boil over medium-high heat and cook covered until potatoes are tender, about 10 minutes. Drain well.

In a separate saucepan, melt butter over medium heat. Add onion, garlic, poultry seasoning, and thyme. Cook until softened, about 3-4 minutes. 

Add carrots and celery and cook until tender, about 5-6 minutes more. Stir in corn.

Sprinkle flour over the vegetables and cook for 1 minute.

Gradually pour in chicken broth and cream, whisking after each addition to prevent lumps. The mixture will seem very thick at first. Keep adding a little bit at a time, whisking until the mixture is smooth. Simmer for 1 minute.

Add drained potatoes, chicken, and peas. Cook 1 minute more. Stir in parsley. Taste and season with salt and pepper.

Pour the filling into the crust. Top with 2nd Pie crust.

Whisk egg yolk with 1 tablespoon water and brush it over the pie crust. (Optional: Sprinkle with fresh herbs and/or a pinch of kosher salt if desired). Use a small knife to cut a few slits into the crust to allow steam to escape.

Bake 35-40 minutes. Cover the edges of the crust with foil during the last 15 minutes to avoid over-browning.

Let the pie rest 10-15 minutes before cutting to thicken.

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