Every Sunday I spend a good majority of my afternoon and evening cooking up something delicious to enjoy as an end of the weekend treat.
On this particular dreary, rainy Sunday, I wanted nothing other than my homemade chicken pot pie.
Guys, this is the best chicken pot pie you’ll ever have. Trust me.
What You’ll Need (in order):
- Olive Oil [about 2 tablespoons]
- 1.5 lbs of Chicken [breasts or thighs, cut up into small pieces]
- 2 Carrots [chopped]
- Half of an Onion [chopped]
- 1/3 cup Unsalted Butter
- 1/3 cup All Purpose Flour
- 3 cups Chicken Broth
- 1 tsp Thyme
- 1/2 cup Heavy Cream
- 1 cup Frozen Peas
- Pie Crust [refrigerated pre-made is okay]
- 1 Egg
Cut chicken breast into small [approx. 1 inch] pieces. Peel and chop carrots and onions.
Heat up deep pan with olive oil and add chicken once hot. Cook approx. 6-7 minutes until mostly cooked through.
Add veggies and cook until semi softened and mostly cooked, approx. 6-7 minutes.
Add butter and melt. Once melted, add flour and cook together for about a minute.
Add chicken broth and thyme – bring to boil. Cook approx. 12-15 minutes.
Add heavy cream and frozen peas – cook 8-10 minutes.
Preheat oven to 400 degrees.
Fill casserole or pie dish with filling and gently lay pie crust over the top, making sure to leave just enough extra dough hanging off the edges.
Beat egg with water and brush egg wash over the top of the pie crust to give a golden color.
Cut at least two slices through pie crust to allow filling to vent.
Cook for 25-30 minutes. Let cool for 15 minutes, then feast!
Feel free to add green beans, pearl onions, corn, potatoes, or whatever you’d like to the mix! This makes great left overs for the busy week.