BEST Chicken Pot Pie

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BEST Chicken Pot Pie

Parts and pieces:

Regarding the Filling

  1. 450 grams (one pound) of cooked chicken,
  2. either shredded or cubed (rotisserie chicken is an excellent option).
  3. half a cup of carrots, diced
  4. You can use either fresh or frozen peas.
  5. half a cup of chopped celery
  6. two-half cups of chopped onion
  7. 3 garlic cloves, minced cloves
  8. one-fourth cup of all-purpose dough
  9. 2 cups of fresh chicken broth
  10. 1 cup of milk or heavy cream 1 cup
  11. 1 milligram of dried thyme
  12. Dried rosemary, one teaspoon
  13. To taste, season with salt and pepper
  14. 2 tablespoons of butter or olive oil

To the Crust, I say:

  1. 1 packet of pie crusts that have been refrigerated (or homemade pie crusts, if you prefer)
  2. (for the egg wash) one egg

Details to follow:

First, preheat the oven.

  • Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius).

Put together the filling by:

  • Olive oil or butter should be heated in a big skillet over a medium heating source. Garlic, carrots, celery, and chopped onion should be added at this point. Within five to seven minutes, sauté the vegetables until they have become more tender.
  • In order to coat the vegetables, sprinkle the flour over them and mix them. Keep cooking for one to two minutes to get rid of the taste of raw flour.
  • Stir the ingredients while gradually adding the chicken broth until it reaches the desired consistency. Heavy cream, thyme, rosemary, salt, and pepper should be added at this point. Remove the pan from the heat and stir in the chicken and peas that have been cooked.

To put together the pie:

  • Roll out one pie crust and place it in a pie dish that is 9 inches in diameter. Fill the crust with the chicken filling and set it aside.
  • After the second pie crust has been rolled out, it should be placed on top of the filling. Using your fingers or a fork, crimp the edges to ensure that they are sealed. Several slits should be cut into the top crust in order to enable steam to escape.

To wash eggs:

  • A golden finish can be achieved by beating the egg and then brushing it over the top crust.

Baking:

  • For thirty to thirty-five minutes, or until the crust is golden brown and the filling is bubbly, bake the pie in an oven that has been prepared.

Provide:

  • Before slicing the pot pie, you should wait a few minutes for it to cool down. Have fun while it’s still warm!

Not only is this Chicken Pot Pie ideal for winter evenings, but it is also certain to become a favorite among the family itself. Have fun with your cooking!

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