Chicken Pot Pie
Ingredients
- • 600 g chicken breast, diced
- • 60 g butter
- • 60 g all-purpose flour
- • 500 ml chicken broth
- • 240 ml whole milk
- • 150 g frozen peas
- • 150 g carrots, diced
- • 100 g celery, diced
- • 150 g onion, diced
- • 2 cloves garlic
- • 5 ml dried thyme
- • 2.5 ml dried sage
- • 1 sheet refrigerated pie crust
- • 1 item egg, beaten
- • 1 sprinkle salt to taste
- • 1 sprinkle black pepper to taste
Instructions
- 1
Preheat oven to 200°C (400°F).
- 2
In a large pot over medium heat, melt butter. Add onion, carrots, and celery. Cook for 5 minutes until softened.
- 3
Add garlic, thyme, and sage. Cook for 1 minute until fragrant.
- 4
Sprinkle flour over vegetables and stir constantly for 2 minutes to cook out raw flour taste.
- 5
Gradually whisk in chicken broth and milk, ensuring no lumps form. Bring to a simmer.
- 6
Add diced chicken and frozen peas. Simmer for 10 minutes until chicken is cooked through and sauce has thickened.
- 7
Season with salt and pepper to taste. Remove from heat.
- 8
Pour chicken mixture into a 9x13 inch baking dish or divide among 6 individual ramekins.
- 9
Roll out pie crust and place over filling. Trim excess and crimp edges. Cut several slits in top for steam vents.
- 10
Brush crust with beaten egg for golden color.
- 11
Bake for 30-35 minutes until crust is golden brown and filling is bubbling.
- 12
Let rest for 10 minutes before serving to allow filling to set.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"The key to a perfect pot pie is achieving the right filling consistency - it should coat the back of a spoon but not be too thick. If your filling seems thin, let it simmer a bit longer before adding to the dish."
