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Chicken Pot Pie
This easy chicken pot pie recipe features a creamy, savory filling packed with tender chicken and vegetables, all tucked under a golden, flaky crust. It's a comforting, wholesome meal that comes together quickly, perfect for any weeknight or Sunday supper.
👥 6 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 25 min🔥 Cook: 25 min👤 Daniel Mercer📖 cookfastrecipes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- dutch oven
- oven
- pot
- knife
📝 Preparation Steps
1
First things first, preheat your oven to 425 degrees F. Give a 9 inch pie dish a light coating with baking spray and set it aside. Now, grab a large Dutch oven or a similar deep, heavy bottomed pan and place it over medium high heat.
2
Add the olive oil to the pan. Once it is hot, add your mushrooms. Let them cook for about ⏱️ 8 minutes, stirring once in a while. You want them to start getting nice and brown. This step builds a lot of flavor.
3
Next, toss in the diced carrots, celery, garlic powder, salt, and pepper. Continue cooking for another ⏱️ 3 minutes. The mushrooms will get even more deeply browned, and the carrots will start to soften up. Your kitchen will smell amazing.
diced carrots (about 3 medium)1 cup
4
Now for the magic part. Sprinkle the flour over the top of the cooked vegetables. Stir it all together and let it cook for about ⏱️ 2 minutes. This cooks out the raw flour taste and helps to thicken our sauce beautifully.
5
Slowly pour in the almond milk. The key here is to add just a few splashes at a time, stirring constantly. This prevents clumps and makes your sauce super smooth. Bring the mixture to a low boil, scraping up any browned bits from the bottom of the pan. Those bits are pure flavor!
6
Let the sauce gently bubble away for about 3 to ⏱️ 5 minutes until it has thickened up nicely. It should be thick enough to coat the back of a spoon.
7
Once your sauce is thick and creamy, it is time to add the rest of the goodies. Stir in the cooked and shredded chicken, frozen peas, frozen pearl onions, and fresh thyme. Give it all a good mix until everything is well combined and coated in that lovely sauce.
chopped fresh thyme1 tablespoon
8
Now, carefully spoon this glorious chicken mixture into the pie dish you prepared earlier. Spread it out evenly. This will be the hearty filling for our Chicken Pot Pie.
9
Gently unroll your prepared pie dough. You want it to be a circle large enough to cover your dish with a little extra hanging over the sides. Take your egg wash and brush it along the edges of the pie dish. This acts like a glue for the crust.
10
Lay the dough over the top of the filling. Trim the overhanging dough so you have about a half inch extra all the way around. Gently press the dough onto the sides of the dish to seal it.
11
Brush the entire top of the crust with the remaining egg wash. This is what gives the finished pie its beautiful, shiny, golden brown color. Finally, use a sharp knife to cut 3 slits in the top. This allows steam to escape while it bakes.
12
Place the pie into your preheated oven. Bake for about ⏱️ 25 minutes. You are looking for a filling that is hot and bubbly and a crust that is deeply golden. The visual is just like the best Chicken Pie Recipes you see in cookbooks.
13
Once it is done, carefully remove it from the oven. Let it rest for a few minutes before you serve it. This allows the filling to set up a bit so it does not run everywhere when you cut into it. Serve it hot and enjoy every bite!
Nutrition Facts
calories
500 calories
fat Content
35g fat
serving Size
1/6 of pie
fiber Content
4g fiber
sugar Content
6g sugar
sodium Content
900mg sodium
protein Content
30g protein
carbohydrate Content
38g carbs
saturated Fat Content
12g saturated fat
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