Sunday Supper : Chicken Pot Pie!

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]
  • Salt/Pepper
  • 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

Directions:

Cut chicken breast into small [approx. 1 inch] pieces. Peel and chop carrots and onions.

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Heat up deep pan with olive oil and add chicken once hot. Cook approx. 6-7 minutes until mostly cooked through.

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Add veggies and cook until semi softened and mostly cooked, approx. 6-7 minutes.

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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.

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Add heavy cream and frozen peas – cook 8-10 minutes.

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Preheat oven to 400 degrees.

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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.

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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.

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Cook for 25-30 minutes. Let cool for 15 minutes, then feast!

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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.

Enjoy!


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