Chicken Pot Pie
Ingredients
The filling
-
6
tablespoons
butter
-
1
medium
yellow onion, finely chopped
-
2
large
celery ribs, medium-diced
-
2
large
carrots, peeled and medium-diced
-
1½
cups
russet potato, peeled and medium-diced
-
1
teaspoon
kosher salt
-
½
teaspoon
freshly ground black pepper
-
1
tablespoon
fresh thyme
-
¼
teaspoon
celery seed
-
1
pound
skinless boneless chicken breast, cooked and chopped
-
½
cup
all-purpose flour
-
½
cup
white wine
-
2
ounces
cream cheese
-
2
cups
chicken stock
-
1
cup
frozen peas
The crust
-
1
recipe
all butter pie crust, for a double crust pie
-
1
egg
for egg wash
-
splash
half and half or milk
for egg wash
Instructions
- Melt butter in a large pot and sauté onions, celery, carrots, and potatoes until tender.
- Add salt, pepper, thyme, and celery seed, and continue cooking.
- Pour in white wine and cook for 1 minute.
- Stir in chicken, peas, and flour, cooking for a few minutes.
- Add chicken stock and bring to a boil until thickened, then stir in cream cheese.
- Allow filling to cool slightly before assembling the pie.
- Roll out the pie dough and place it in a pie pan.
- Fill with the chicken mixture and cover with the top crust.
- Crimp the edges, brush with egg wash, and cut vents in the top.
- Bake in a preheated oven at 400°F for 45-50 minutes until golden brown.
Nutrition Facts (estimated)
Servings
8
Calories
382
Total fat
19g
Total carbohydrates
30g
Total protein
19g
Sodium
649mg
Cholesterol
88mg
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