Description
A cozy chicken pot pie filled with tender chicken, veggies, and a creamy sauce all wrapped up in a golden crust.
Ingredients
Scale
- 2 refrigerated pie crusts, softened 10 minutes at room temperature
- 2 cups fully cooked chicken, diced or shredded
- 1 1/2 cups frozen vegetables, thawed (Any mix of peas, carrots, corn)
- 4 tablespoons unsalted butter
- 1 large shallot, diced
- 3 cloves garlic, minced
- 1/3 cup all purpose flour
- 2 cups chicken stock
- 1/2 cup heavy cream, plus 1 tablespoon for brushing the top crust
- 1/2 cup whole milk
- 1/2 teaspoon worcestershire
- 2 teaspoons kosher salt, plus more for sprinkling on the top crust
- 1/4 teaspoon black pepper
- 1/2 teaspoon onion powder
Instructions
- Preheat the oven to 400°F.
- Press 1 refrigerated pie crust into a 9 inch pie plate and prick the crust all over with a fork.
- Melt 4 tablespoons unsalted butter in a large pan over medium heat. Add 1 large diced shallot, and cook for 5-7 minutes until soft and translucent. Add 3 cloves minced garlic and cook for 30 seconds until fragrant.
- Stir in 1/3 cup all purpose flour and cook for 1 minute, stirring constantly, to form a smooth roux. Slowly whisk in 2 cups of chicken stock until smooth and thickened, then whisk in 1/2 cup heavy cream, 1/2 cup whole milk, and 1/2 teaspoon Worcestershire sauce.
- Add in 2 cups of cooked chicken and 1 1/2 cups of thawed, frozen mixed vegetables.
- Season with 2 teaspoons of kosher salt, 1/4 teaspoon black pepper, and 1/2 teaspoon onion powder. Simmer for 5 minutes, stirring often, until the filling is very thick and creamy.
- Pour the hot filling into the prepared crust. Top with the second refrigerated pie crust, trim the excess dough, fold under the edges, and crimp the two pieces of pie crust together.
- Cut 4 vent holes in the middle of the top crust.
- Brush evenly with 1 tablespoon heavy cream and sprinkle lightly with kosher salt.
- Bake at 400°F for 30-40 minutes, until the crust is golden and the filling is bubbling.
- Let rest at least 30 minutes before slicing so the filling has started to set.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Mains
- Method: Stovetop, Oven