Chicken Pot Pie
by Valentine K.Chicken Pot Pie
Rated 2.5 stars by 2 users
Category
main
Servings
8
Prep Time
45 minutes
Cook Time
50 minutes
Ingredients
4 Tbsp butter, divided
1 large onion, diced
1 medium carrot, peeled and diced
1 celery branch, diced
4 garlic cloves, minced
1 cup of corn kernel, fresh or frozen
1 cup of peas, fresh or frozen
1 cup white wine
⅓ cup flour
-
2 cup chicken broth
1 cup of liquid cream
1 lb chicken breast, cooked and cubed
-
1 tsp dried thyme
-
1 tsp dried sage
-
1 tsp dry rosemary, chopped
-
1-2 tsp wild mushroom powder
-
sea salt
-
ground black pepper
Directions
If starting with raw chicken, you can poach it in the chicken broth for 20 min or more, until cooked. Let cool and cut in cubes. reserve the chicken broth.
Sautee the onions in 2 Tbsp of butter until soft and lightly golden. Add celery, carrot and garlic. Cook until carrots are soft. Add peas and corn. Add the white wine and let cook for 5 min.
Add the 2 Tbsp of remaining butter and the flour. Stir to cover all the veggies with flour. Add the chicken broth and cream, the chicken, herbs, mushroom powder and let simmer until the sauce is thickening.
Season with salt and pepper and let cool slightly while preparing the pan.
Preheat oven at 400 F.
In a 9” pie dish or cast iron pan, lay one disk of dough. Pour the pie filling in. Cover with another disk of dough. Crimple the 2 dough together all around the edges so the pie is completely closed. Cut some opening on the top for the steam to escape.
Prepare an egg wash with 1 egg yolk and 1 Tbsp of milk and brush the top of the pie (optional). Cook for 50 min or until the pie looks very golden and flaky.
Let cool for 30 min before slicing and enjoying!
Recipe Note
if you want to make your own pie dough, see our recipe here.