pot pie

A pot pie is a comforting and hearty dish, usually filled with chicken, vegetables, and a creamy sauce, all encased in a flaky pie crust. Here’s a classic chicken pot pie recipe:

Ingredients:

For the Filling:

• 1 lb boneless, skinless chicken breasts or thighs (cooked and cubed or shredded)
• 2 tablespoons olive oil or butter
• 1 medium onion (diced)
• 2 cloves garlic (minced)
• 2 medium carrots (peeled and diced)
• 2 stalks celery (diced)
• 1 cup frozen peas (or fresh peas, if preferred)
• 1/3 cup all-purpose flour
• 3 cups chicken broth (or vegetable broth)
• 1 cup milk (whole or 2%)
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 tablespoon fresh parsley (chopped, optional for garnish)

For the Pie:

• 1 package (2 sheets) of refrigerated or frozen pie crusts (or homemade pie dough if you prefer)
• 1 egg (beaten, for egg wash)

Instructions:

1. Prepare the Filling:

• Cook the chicken: If your chicken isn’t already cooked, you can cook it by baking, boiling, or pan-frying. Once cooked, shred or cube the chicken and set it aside.
• Sauté the vegetables: In a large skillet, heat the olive oil or butter over medium heat. Add the diced onions, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables are softened.
• Make the sauce: Add the minced garlic and cook for 1 minute until fragrant. Sprinkle the flour over the vegetables and stir well to combine. Cook for about 2 minutes, allowing the flour to absorb the butter and cook out the raw flavor.
• Add liquids: Gradually whisk in the chicken broth and milk, making sure there are no lumps. Stir until the mixture thickens and becomes smooth, about 4-5 minutes.
• Season: Add the dried thyme, salt, and pepper. Stir in the cooked chicken and peas, and cook for an additional 2 minutes until heated through. Remove the skillet from heat and set the filling aside to cool slightly.

2. Assemble the Pot Pie:

• Preheat the oven: Preheat your oven to 375°F (190°C).
• Prepare the crust: Roll out one sheet of pie crust and place it into the bottom of a 9-inch pie dish. Press the crust into the dish, making sure there are no air pockets. Trim the edges of the crust.
• Add the filling: Spoon the chicken and vegetable mixture into the pie crust, spreading it evenly.
• Top with the second crust: Roll out the second pie crust and place it over the filling. Trim any excess dough and pinch the edges together to seal the crusts. You can crimp the edges with a fork or fold them over and pinch with your fingers for a decorative finish. Cut a few small slits in the top crust to allow steam to escape while baking.
• Egg wash: Brush the top crust with the beaten egg to give it a golden, glossy finish.

3. Bake the Pot Pie:

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