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Chicken Pot Pie

Sheila Kerrian
Prep Time 40 mins
Cook Time 35 mins
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 4 Tablespoons butter
  • 1 1/4 cups diced onion
  • 2/3 cup diced carrots
  • 1/2 cup diced celery
  • 1 1/2 teaspoons sea salt
  • Dash pepper
  • 6 Tablespoons all-purpose flour
  • 3 cups chicken broth, reduced sodium
  • 3/4 cup half & half
  • 1 cup diced small red potatoes
  • 1/2 teaspoon thyme
  • 3 cups cooked (shredded or half-inch chopped) chicken
  • 3/4 cup early young peas, drained

Instructions
 

  • Assemble all ingredients, including pie crusts.
  • Melt butter in 12” skillet.
  • Add onion, carrots, celery, and salt to the skillet. Cover and cook 6 minutes on medium until veggies are soft, not browned.
  • Remove from heat and add flour a Tablespoon at a time, and mix until veggies are thoroughly coated.
  • Return to heat and stir in chicken broth, then half & half, and bring to boil on medium high heat – about 3-4minutes, stirring constantly.
  • Mix in diced potatoes, pepper, and thyme, cover and turn down heat to medium low.
  • Simmer until potatoes are tender,about 8-10 minutes, stirring often. Remove from heat.
  • Add chicken and mix thoroughly, then add drained peas and stir again.
  • Preheat oven to 450.
  • Place one crust in deep 9” pie pan.
  • Place all the chicken mixture into the pie pan, then cover with the second crust.
  • Crimp the edges of the top and bottom crusts together to seal in the mixture.
  • Brush the top with an egg yolk wash.
  • Prick the top crust with a fork several times to allow steam to release.
  • Place pie on sided aluminum cookie tray and set on rack in bottom third of the oven.
  • Bake at 450 for 18 minutes, then rotate cookie tray. Lower heat to 375.
  • Bake at 375 for an additional 15 minutes, until crust is golden brown.
  • Note: if crust edges are browning too quickly, cover the edges with pie shields, or strips of aluminum foil.
  • Remove from oven and let stand for 10 minutes, for easier slicing. Serve while still warm.

Notes

 
Enjoy!