Chicken Pot Pie

Chicken Pot Pie

Chicken Pot Pie is a throw-back meal.  But, this is not the same Chicken Pot Pie that I used to eat when I was younger.  This is full of chicken and vegetables and the flavor is delicious.   It’s definitely not your mother’s chicken pot pie. 
6 Chicken Breasts
Olive Oil
2 Cups Carrots – diced
2 Cups Celery – diced
1 Large Onion – diced
2 Chicken Bouillon cubes
5 Cups Chicken Stock
1 stick butter
¾ Cups All Purpose Flour
2 tsp Kosher Salt
½ tsp Pepper
¼ Cup Heavy Cream
1 Box Frozen Peas
1 Box Frozen Corn
Refrigerator pie dough
1 Egg

Preheat oven to 350º.  Rub the chicken with olive oil and sprinkle with salt and pepper.  Bake for 35-40 minutes.  Set aside to cool.  Once the chicken is cool, dice or shred.In a small saucepan, heat the chicken stock and the bouillon cubes.  In a large pot, melt the butter.  Add the onions, carrots and celery. Cook on medium-low heat until the onions are translucent.  About 10 – 15 minutes.  Add the chicken to the vegetables and toss.  Sprinkle the flour on top of the vegetables and chicken.  Cook, stirring for an additional 2 minutes. Add the hot chicken stock and simmer for 1 minute until the mixture starts to thicken.  Add the heavy cream, peas, corn, salt, pepper and parsley.  Mix thoroughly to combine all ingredients.  Remove from heat.Pour in the filling into a large baking dish or 4 individual oven safe baking dishes.  Top with pastry dough.  Cut several slits in the pastry dough.  Brush with egg wash (1 egg beaten with 1 tablespoon water or milk).Bake in a 375º oven for 50 minutes.  Let cool 10 minutes before serving


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