Chicken Pot Pie

I prefer a looser, lighter filling, but it can be cooked down further for the more traditional texture.

OPTIONAL (BONUS) STEP: I usually roast a chicken in the morning or day before and add the roasted meat to the filling for a more robust flavor. The skin, bones, etc. from the roasted chicken also creates a beautiful broth for the filling's base.

***See my profile for a beautiful roasted chicken recipe***

I prefer a looser, lighter filling, but it can be cooked down further for the more traditional texture.

***See my profile for a beautiful roasted chicken recipe***

Jordan Glenn @cook_8397416

San Jose, CA

I prefer a looser, lighter filling, but it can be cooked down further for the more traditional texture.

***See my profile for a beautiful roasted chicken recipe***

I prefer a looser, lighter filling, but it can be cooked down further for the more traditional texture.

***See my profile for a beautiful roasted chicken recipe***

Saved

Ingredients

1/4 cupButter (add 1 tablespoon oil to elevate burn point)
1 cupFinely Diced Onion
1 cupFinely Diced Carrot
1 cupFinely Diced Celery
3-4 cupsShredded Cooked Chicken Or Turkey
1/4 cupFlour
3 cupssodium free Chicken Broth, plus More If Needed
1/4 cupwhite wine (Chardonnay preferred for buttery infusion)
1 teaspoonthyme
1 teaspoonbasil
1/2 teaspoongarlic powder
1 tablespoonfresh chopped parsley
To tasteSalt And Pepper
1/4 cupHalf-and-half Or Cream (only if wanting a thicker/heavier filling)
1Unbaked Pie Crust (see my profile for recipe)
1Egg
2 TablespoonsWater

Saved

Steps

1

Preheat the oven to 375 degrees
2

Melt the butter/oil mixture in a large pot over medium-high heat, then add the onion, carrots, and celery. Stir them around until the onions start to slightly caramelize, about 5 minutes.
3

Sprinkle the flour over the top and stir it until it’s all combined with the vegetables. Cook for ~2 minutes, then pour in the wine to deglaze any delicious bits from the bottom of the pan. Cook for 1 more minute.
4

Toss in the chicken and pour in the chicken broth and stir it around and let it cook and thicken. This can cook anywhere from 10-90 minutes depending on how much time you have and how thick you want your filling (I go for about 20-30 mins to keep things lighter; the roasted chicken and broth already provide the flavor I'm looking for).
5

Taste and add salt and pepper as needed. Do not salt too early as the filling will get saltier as it reduces. Finally, (if using) add the cream once the mixture is off the burners.
6

Roll out the pie crust on a floured surface and lay it into a greased pie dish (same some for the top). Some people do not use a bottom crust for a pot pie, but I prefer the flaky crunch on both sides after it is done cooking.
7

Pour the filling onto the pie dough and cover with the top layer of dough.
8

Mix the egg and water together. Brush the top surface of the crust. *It is ok to have some left over*
9

Place the pie on a rimmed baking sheet and bake for 25 to 30 minutes, until the crust is deep golden brown and the filling is bubbly. To note - your filling is cooked, we are really just focused on the crust here. Keep an eye on your pie and pull it out when the crust reaches the golden brown color you are looking for.
10

Serve on plates (or bowls if you like your filling a little looser) and top with a little more chopped parsley.