Chicken Pot Pie

Name: Chicken Pot Pie
Yield: 6 to 8 servings
Cuisine: American
Ingredients: 3 tablespoons canola oil; 2 lbs chicken, 1/2-inch dice; 1 teaspoon salt,plus more to taste; 1/2 teaspoon black pepper; 1/2 cup butter; 1 medium onion, diced; 3 garlic cloves, minced; 1/2 cup all-purpose flour; 2 cups chicken broth; 1 cup heavy cream; 1-1/2 tablespoons fresh thyme,picked; 1 1/2 cups frozen peas and carrots; 1 cup frozen pearl onions; 2 tablespoons fresh parsley, chopped; 1 prepared pie crust or crescent roll; 1 egg,lightly beaten

Patricia Mcfarland @cook_7686246

I made this tonight and i didnt have the pie shell so i used creasent rolls my youngest daughter doent like pot pie and she ate it and loved it my granddaughter ate three bowls she loved it .

Patricia Mcfarland @cook_7686246

I made this tonight and i didnt have the pie shell so i used creasent rolls my youngest daughter doent like pot pie and she ate it and loved it my granddaughter ate three bowls she loved it .

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Ingredients

6 to 8 servings

3 tablespoonscanola oil
2 lbschicken, 1/2-inch dice
1 teaspoonsalt,plus more to taste
1/2 teaspoonblack pepper
1/2 cupbutter
1medium onion, diced
3garlic cloves, minced
1/2 cupall-purpose flour
2 cupschicken broth
1 cupheavy cream
1-1/2 tablespoonsfresh thyme,picked
1 1/2 cupsfrozen peas and carrots
1 cupfrozen pearl onions
2 tablespoonsfresh parsley, chopped
1prepared pie crust or crescent roll
1egg,lightly beaten

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Steps

1

Preheat the oven to 400°
2

Heat the oil in a large skillet over medium-high heat.Once the oil is hot,add the chicken, working in batches so as not to crowed the pan.Season with salt and pepper, and brown on all sides.
3

Once browned,removed the chicken from the pan,let cool and set aside.
4

Return the pan to medium-high heat and melt butter.Add the diced onions,and cook for. 5 minutes, until translucent.
5

Add the garlic and cook until just fragrant.
6

Season the onions and garlic with salt and pepper, and sprinkle with flour. Using a whisk,stir and cook the flour for about 1 minute.
7

Add the chicken stock to the pan,bring to a simmer, and whisk until thickened.
8

Stir in the heavy cream, and cook until thickened.
9

Add the fresh thyme, frozen peas,carrots,and pearl onions.
10

Add the chopped chicken,and cook until heated-through.
11

Removed the pan from the heat,add the parsley and adjust seasoning, as needed.
12

Pour the prepared pot pie filling into a 8 inch-by-2 inch round baking dish.
13

Roll out the pie crust and cut 3 to 4 vents in the center ofthe crust.Place the dough on top of the pie filling.
14

Tuck the edges of the crust under and crimp. Brush the top of the crust with the egg wash,and place the baking dish on a sheet pan.
15

Bake for 25 to 35 minutes, or until crust is golden brown and the filling is bubbling.
16

Allow to cool slightly before serving.