A Delicious Chicken Pot Pie Recipe
If you’re looking for a comforting, delicious and classic dish, then you can’t go wrong with a classic chicken pot pie. This timeless dish is packed full of flavor and is sure to have everyone at the dinner table asking for seconds. Plus, with this easy-to-follow recipe, you’ll be able to recreate a classic chicken pot pie in no time!
Ingredients
For the Pie Filling: 1 ½ cups cooked chicken, diced, 1 large onion, diced, 1 cup frozen peas and carrots, 2 cloves garlic, minced, 2 tablespoons butter, 2 tablespoons all-purpose flour, 2 cups chicken broth, ½ teaspoon dried thyme, ½ teaspoon dried oregano, 1 teaspoon salt, ½ teaspoon black pepper.
For the Pie Crust: 2 cups all-purpose flour, 1 teaspoon salt, 1 cup cold butter, cut into cubes, 6-8 tablespoons cold water.
Instructions
Making the Pie Crust
Start by making the pie crust. In a large bowl, combine the flour and salt. Cut in the cold butter with a pastry blender until the mixture resembles coarse crumbs. Add the cold water and stir until the dough comes together. Divide the dough in half and shape each half into a disc. Wrap the discs in plastic wrap and place in the refrigerator for at least 30 minutes.
Making the Filling
To make the filling, melt the butter in a large skillet over medium-high heat. Add the onion and garlic and sauté until the vegetables are softened and fragrant, about 5 minutes. Stir in the flour and cook for 1 minute. Gradually add the chicken broth and stir until the mixture is thick and bubbly. Add the chicken, peas and carrots, thyme, oregano, salt and pepper. Bring to a simmer and cook for 5 minutes. Remove from the heat and let cool.
Assembling the Pie
Preheat the oven to 375 degrees F. Grease a 9-inch pie dish. Roll out one of the discs of dough on a lightly floured surface and place it in the bottom of the pie dish. Pour the filling into the pie dish. Roll out the remaining disc of dough and place it on top of the filling. Cut a few slits in the top of the crust to allow steam to escape. Bake for 35-40 minutes until the crust is golden brown.
Serving
Let the pie cool for 10 minutes before serving. Serve hot with a dollop of sour cream or a sprinkle of freshly grated Parmesan cheese. Enjoy!