How to Prepare Delicious Chicken Pot Pie

Chicken Pot Pie. One of our most popular and top-rated recipes of all time, this classic chicken pot pie recipe has a flaky, buttery crust, a creamy sauce and a. This homemade chicken pot pie recipe streamlines your work by using frozen peas and carrots and Pillsbury™ refrigerated pie crusts. Swap out chicken for turkey or try a different frozen veggie combo.

Chicken Pot Pie -this classic homemade chicken pot pie is the ultimate comfort food! And if our classic chicken pot pie sounds good, note you have to try our comforting Chicken Pot Pie Soup. This Chicken Pot Pie recipe is made by poaching uncooked chicken in stock and milk which is then used as the broth for the creamy filling. You can cook Chicken Pot Pie using 16 ingredients and 16 steps. Here is how you cook that.

Ingredients of Chicken Pot Pie

1. It's 3 tablespoons of canola oil.
2. You need 2 lbs of chicken, 1/2-inch dice.
3. It's 1 teaspoon of salt,plus more to taste.
4. It's 1/2 teaspoon of black pepper.
5. Prepare 1/2 cup of butter.
6. It's 1 of medium onion, diced.
7. Prepare 3 of garlic cloves, minced.
8. It's 1/2 cup of all-purpose flour.
9. Prepare 2 cups of chicken broth.
10. You need 1 cup of heavy cream.
11. Prepare 1-1/2 tablespoons of fresh thyme,picked.
12. It's 1 1/2 cups of frozen peas and carrots.
13. You need 1 cup of frozen pearl onions.
14. It's 2 tablespoons of fresh parsley, chopped.
15. You need 1 of prepared pie crust or crescent roll.
16. It's 1 of egg,lightly beaten.

Or speed things up by using cooked chicken! A pot pie is a type of pie with a top pie crust, and sometimes a bottom pie crust, consisting of flaky pastry. The term is used in North America. This chicken pot pie recipe is loaded with flavor.

Chicken Pot Pie step by step

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..

It's got flaky pie crust and a buttery creamy I initially wanted to make an easy chicken pot pie. So, I started out using refrigerated pie dough, all. Here's a from-scratch Chicken Pot Pie adapted from Marshall Field's classic recipe. With a slow-cooked chicken, a creamy vegetable filling, and a handmade pie crust, this pot pie is the ultimate. Chicken pot pie savory pie filled with cooked chicken, onion, carrot, and peas in a creamy sauce.