The Very Best Classic Chicken Pot Pie
Ingredients
4 tbsp
(12 Teaspoons)
unsalted butter
500 g boneless skinless chicken breast -cut into small bite size pieces
1 cup
(48 Teaspoons)
sliced carrots
0.50 cup
(24 Teaspoons)
sliced celery
0.50 cup
(24 Teaspoons)
chopped yellow onion
1.25 tsp salt
0.50 tsp garlic powder
0.50 tsp dried thyme leaves
0.25 tsp ground black pepper
0.25 cup
(12 Teaspoons)
all-purpose flour
0.50 cup
(24 Teaspoons)
heavy cream
1 cup
(48 Teaspoons)
chicken broth
0.50 cup
(24 Teaspoons)
frozen peas
2 tbsp
(6 Teaspoons)
minced fresh flat-leaf parsley
puff pastry for the crust
Method
- Preheat oven to 220 degrees C (425 F).
- Add the butter to a large skillet over medium heat.
- Once the butter is melted, add the chicken, carrots, celery, onion, salt, garlic powder, thyme leaves, and pepper. Cook for 8-10 minutes, until the chicken is cooked through, stirring often.
- Add the flour. Stir well, until no dry flour remains. Slowly stir in the cream, then the chicken broth. Cook until bubbling and thick, stirring often, 3-4 minutes.
- Remove from the heat. Stir in the peas and flat leaf parsley. Let this cool for 15-30 minutes before filling the pie.
- Spoon the cooled filling into a oven proof ramekin or other container. Top with the pie crust. Seal the edges of the pie crust together.
- Cut 3-4 slits in the top crust to allow steam to escape.
- Place the filled pie plate on a baking sheet. Bake for 30 minutes on the middle rack of the oven.
- Cool for 15-30 minutes before slicing and serving.
- Freezes beautifully. Make a big batch, cool and cut into portions and freeze. To defrost, place in a oven at 140 C until heated through and the crust is nice and crispy.