Ingredients
Scale
- 3 cups, cooked chicken, cubed (I used chicken breast for this recipe but you can also use meat from a roast chicken)
- 3 tbsps butter
- 2 cloves of garlic, minced
- 1 cup onion, chopped
- 1 1/3 cups carrots, chopped
- 1 cup celery, chopped
- 2 cups potatoes, cut into bite sized cubes
- 1 cup frozen peas
- 4 sprigs or more fresh thyme, push the little leaves off the springs and set aside until needed
- 3 tbsps flour
- 2 cups chicken broth
- 1 cup cream (you can also use half and half if you prefer)
- Salt and pepper, to taste
- 1 egg + 2 tbsps water, beaten together with a fork and set aside
- 2 sheets prepared puff pasty dough or pie dough (cut both to the size of the pie plate)
- 10” pie plate
Instructions
- Preheat the oven to 375°F.
- Place one of the cut sheet of puff pasty in the bottom of the pie plate and set aside until ready.
- In a large frying pan, melt the butter on medium.
- Add the onions and cook until softened.
- Once onions have softened, add celery, garlic, carrots, potatoes and frozen peas.
- Add fresh thyme.
- Combine everything and cook until vegetables have softened. about 15 minutes.
- Sprinkle flour over the veggies and combine well. Stir this around and cook for about 2 minutes so the flour is cooked.
- Add chicken broth and bring to a boil.
- Reduce heat and add the cream.
- Add the cooked chicken meat.
- Cook for another 10 – 15 minutes on low heat. Keep in mind that the longer you simmer the filling the more the sauce will reduce. Just keep an eye on how juicy/thick the filling is and stop when it’s where you like it. Personally I love a thick and super full pot pie! 🙂
- Taste test the chicken pot pie filling and add salt and pepper to taste.
- Place one of the pastry sheets in the bottom of the pie plate, making sure all the surfaces are covered.
- Scoop the filling into the pastry lined pie plate. Please note that while this looks like more filling than you need – trust me – it’s not! Just keep piling the filling on top. Once you put on the top part of the pastry you’ll have a nice classic pie dome. 🙂
- Carefully cover the top of the pie with the 2nd piece of pastry.
- Going all the way around the edge of the pie, fold a little of the top pastry down under the bottom pastry and press it together to seal. Again going around the edge of the pie, press down using the prongs of a fork.
- Next, using a very sharp knife, cut some steam vents into the top pastry (see the pictures for this post).
- Lightly brush the prepared egg wash (1 egg + 2 tbsp water beaten with a fork) over the top of the pie crust. Only a little is needed to make a golden pie top! 😀
- Bake for 45 minutes or until the top is golden. Let stand for about 10 minutes before serving. The pie will be very hot!
- Prep Time: 10 mins
- Cook Time: 1 hour
- Category: Main
