The Best Homemade Chicken Pot Pie
Servings: 16 (2 pies)
Ingredients
2 aluminum pie pans
4 tablespoons butter
2 medium potatoes peeled and cut into 1 inch pieces
3 medium carrots cut into 1 inch pieces
1 medium onion
1 rib of celery
2-3 garlic cloves minced
6 tablespoons all purpose flour
3 cups chicken broth or vegetable broth for vegetarian version
4 cups cooked chicken meat, shredded or cubed
⅔ cups frozen peas
½ cup plus 1 tablespoon heavy cream divided
1 tablespoon minced parsley
1 teaspoon salt
¼ teaspoon pepper
1 package (15 oz) refrigerated pie pastries (2 crusts will be in the package)
1 egg
Directions
- Preheat oven to 375’. Take pie crusts out of fridge and bring to room temperature.
- In a large pot, sauté potatoes, carrots, onion, celery and garlic in butter. Stir in flour until blended.
- Gradually add broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in peas, 1/2 cup cream, parsley, garlic, salt and pepper. Stir in chicken.
- Spoon into two ungreased 9 in pie plates. Roll out the pastry to fit the top of each pie. Place over filling and trim, seal and flute edges. Cut slits in pasty to vent.
- In a small bowl, whisk egg and 1 Tbsp or cream, set aside. Brush top of pies with egg mixture.
- Bake at 375’ for 30-35 minutes or until golden. Let stand for 10 mins before cutting.
NOTE: You can bake both pies, or cover and freeze one potpie for up to 3 months. To use frozen pot pie, remove from the freezer 30 minutes before baking. Cover pie loosely with foil. Place on a baking sheet. Preheat oven to 375’ and bake until lightly browned and bubbly, about 40 to 45 minutes. Oven times will vary.