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Chicken Pot Pie

🇺🇸 United States

Servings: 8-10 Prep: 25 minutes Cook: 35 minutes Total: 60 minutes

Ingredients

  • 6 tablespoons butter
  • 1 medium onion, diced
  • 1 rib celery, sliced
  • 2 teaspoons fresh thyme, minced
  • 2 teaspoons garlic, minced
  • 2 medium carrots, sliced (about 1-1¼ cup)
  • 1/3 cup all-purpose flour
  • 1 cup half and half (½ cup milk and ½ cup heavy cream)
  • 2 1/4 cups chicken broth
  • 4-5 cups cooked chicken, cut in chunks
  • 1 cup frozen peas
  • 1 teaspoon Creole seasoning
  • 1 tablespoon fresh parsley, minced
  • Salt and pepper, to taste
  • 1 package (15 oz) refrigerated pie pastry (2 crusts)
  • 1 egg + 1-2 tablespoons water or milk, whisked (egg wash)

Steps

  1. Preheat oven to 400°F.
  2. Melt butter in a large pot over medium heat. Add onion, celery, thyme, garlic, and carrots; cook 6-7 minutes until tender.
  3. Stir in flour and cook, stirring, for about 1 minute.
  4. Gradually stir in half and half and chicken broth.
  5. Bring to a boil, stirring constantly, and cook about 2 minutes until thickened and bubbly.
  6. Remove from heat and stir in cooked chicken, peas, Creole seasoning, and parsley. Adjust salt and pepper to taste.
  7. Unroll pie crusts. Line the bottom of a 2-quart casserole dish with one crust.
  8. Pour chicken mixture into the crust-lined dish.
  9. Cover with the second crust, trim, seal, and flute the edges. Cut slits on top for steam to escape.
  10. Brush top crust with egg wash.
  11. Bake 30-35 minutes until pastry is golden brown and filling is bubbly and cooked through.

Notes

Unbaked pie can be frozen at the assembly stage before baking.

Source: www.africanbites.com