Main Dishesclosetcooking
Chicken Pot Pie
While I was going through my freezer I came across a bunch of shredded cooked chicken which was quite fortuitous as I had recently been thinking of a chicken pot pie that I remembered eating
👥 6 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 20 min🔥 Cook: 55 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- baking sheet
- oven
📝 Preparation Steps
1
Melt the butter in a large pan.
butter2 tablespoonspie crusts butter or biscuit2
2
Add the onions, celery, and carrots and cook until tender, about ⏱️ 10-15 minutes.
onion (chopped)1carrot (chopped)1
3
Mix in the flour and let it cook for a minute.
4
Mix in the chicken stock followed by the milk.
milk1 cup
5
Reduce the heat and simmer for ⏱️ 10 minutes.
6
Add the chicken, thyme, sherry, peas, corn and
thyme (chopped)1 teaspoonpeas (I used frozen)1 cupcorn (I used frozen)1 cup
7
Mix the miso paste into some warm water and mix it into the sauce.
miso (optional)2 tablespoonswater1 tablespoon
8
Season with salt and pepper.
9
Pour the filling into a pie dish with the bottom layer.
10
Place the pie dough over the pie plate and fold any excess under itself.
11
Seal the top and bottom crusts.
12
Cut 3 1 inch slits on the top.
13
Mix the egg white and the water and brush it on the pie crust.
egg white1water1 tablespoon
14
Place the pie onto a baking sheet and bake in a preheated 400F/200C oven until the crust is golden brown, about ⏱️ 25 minutes.
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...