Homemade Chicken Pot Pie
Ingredients
The filling
-
6
tablespoons
butter
-
1
medium
onion, diced
-
1
rib
celery, sliced
-
2
teaspoons
fresh thyme, minced
-
2
teaspoons
garlic, minced
-
2
medium
carrots, sliced (about 1-1¼ cup)
-
⅓
cup
all-purpose flour
-
1
cup
half and half
-
2¼
cups
chicken broth
-
4-5
cups
cooked chicken, cut in chunks
-
1
cup
frozen peas
-
1
teaspoon
Creole seasoning
-
1
tablespoon
fresh parsley, minced
-
to taste
salt and pepper
The crust
-
1
package (15 oz)
refrigerated pie pastry
-
1
egg
for egg wash
-
1-2
tablespoons
water or milk (for egg wash)
-
to taste
salt and pepper
Instructions
- Preheat the oven to 400°F.
- In a large pot, heat butter over medium heat and add onions, celery, thyme, garlic, and carrots. Cook until tender.
- Stir in flour until fully incorporated, then gradually add half and half and chicken broth.
- Bring to a boil while stirring constantly, cooking until thickened.
- Add cooked chicken, peas, Creole seasoning, and parsley. Adjust seasoning to taste and remove from heat.
- Unroll the pie crusts and cover the bottom of a casserole dish with one crust, reserving the rest for the top.
- Pour the chicken mixture into the dish and cover with the remaining pastry. Trim and seal the edges.
- Brush the top with egg wash.
- Bake for 30-35 minutes until the pastry is golden brown and the filling is bubbly.
Nutrition Facts (estimated)
Servings
8-10 slices
Calories
854
Total fat
55g
Total carbohydrates
44g
Total protein
44g
Sodium
523mg
Cholesterol
173mg
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