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Chicken Pot Pie Recipe

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This recipe for Chicken Pot Pie is from The Moore Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
¼ cup unsalted butter
⅓ cup diced onion
2 medium carrots sliced (about 1 cup)
1 stalk celery sliced (about ½ cup)
2 cloves garlic minced
⅓ cup all-purpose flour
1 ½ teaspoons minced fresh thyme
1 tablespoon minced fresh Italian parsley
1 teaspoon salt
½ teaspoon black pepper
1 ¾ cups chicken broth
½ cup heavy cream
3 cups shredded chicken or turkey
1 cup frozen peas
Directions:
Directions:
To make the filling, heat the butter over medium-high heat in a large skillet. Add the onions, carrots, celery, and garlic and cook until tender, stirring occasionally.Whisk in the flour, salt, black pepper, thyme, parsley, chicken broth, and heavy cream. Whisk until there are no flour lumps and then simmer over medium-low heat for 10 minutes or until sauce has thickened. Stir in the shredded chicken or turkey and frozen peas.

Remove from heat and set aside while you roll out the pie dough.

Preheat oven to 400°F.

Remove the pie dough from the refrigerator. On a lightly floured surface, use a rolling pin to roll out the dough into a 12-inch circle. Dough should be about ¼ inch thick. Transfer dough to a 9-inch pie pan. Pat with your fingers, making sure it is smooth. Trim the extra overhang of dough with a knife and discard. Fill pie with filling. Roll out the second disk of dough and carefully cover the pie. Trim the extra overhang off the sides. Seal the edges by crimping with a fork or your fingers. With sharp knife, slice a few small slits in the center of the top crust. Using a pastry brush, brush crust and edges with beaten egg.

Bake for 45 minutes, or until crust is golden brown. I use a pie crust shield to protect the edges from browning too much too soon. Cool for 10 minutes, cut into slices and serve.
Personal Notes:
Personal Notes:
Note-we love making this recipe when we have leftover rotisserie chicken or turkey. This pot pie freezes well. Cool completely and freeze for up to 1 month. You can freeze the whole pie or slices.

 

 

 

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