Homemade Chicken Pot Pie
Ingredients
- 3 tbsp butter
- 1 tbsp vegetable oil
- 3 tbsp all purpose flour
- 1/2 onion, diced
- 1 1/2 cups carrots, thinly sliced
- 1-2 stalks celery, thinly sliced
- 1 1/2 cups potatoes (I used red becasue they hold better)
- 1/2 tsp salt
- 1/2 tsp pepper
- Fresh thyme springs and rosemary tied together with kitchen twine.
- 3-5 cups chicken broth (start with the lowest amount and add more to your desired thickness)
- 1 Knorr chicken bullion
- 4 cups chicken or turkey, diced, cubed or shredded
- 1 cup frozen peas
- 2 9 inch pie crust
- 1 egg +1 tsp water for the egg wash
Instructions
- Heat the butter and oil over medium heat in a large saucepan. Add the onions, carrots, ptatoes and celery. Sauté for 3 to 5 minutes. The vegetables will not be tender. They will finish cooking after your stock is added.
- Add the flour to your sauteed vegetables and cook a minute or two, stirring to eliminate a flour taste.
- Add the chicken broth and the chicken bullion. Stir to prevent lumps and bring up to a simmer, adding more stock if needed. Add your tied herbs. When you reach the desired thickness, lower the heat to a low simmer and cook until the carrots are tender. Add salt and pepper to taste, but remember the bullion adds saltiness so do a taste test first.
- Remove from the heat and add your chicken and peas. Just stir to combine.
- While the filling is cooling, par-bake the bottom crust at 425 for 15-17 minutes. I always fit my crust in the pan I'm using then place foil over the crust tucking the foil over the top of the crust, being careful not to hurt your crust, but securing in hopes your crust will not fall down the sides. You can also add pie weights or beans which will help even more.
- When the crust is par-baked, remove the foil and add your filling.
- Add your top crust either as a lattice or a solid sheet. If you use a solid crust, cut a few slits so the steam can escape. You can use puffed pastry as I described in the content of the post. Beat the egg and water and brush your pie with the mixture. I check the pie after about 15 minutes and brush again, but not necessary.
- Bake the pie until it is bubbling and it is golden brown. Bon Appetite!