Chicken Pot Pie
- Prep Time: 20 Minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
Description
This recipe is more or less a traditional chicken pot pie, but the techniques used will help you maximize the flavor of the dish.
Ingredients
Scale
- 1 tablespoon olive oil
- 2 chicken breasts, boneless and skinless (approximately 1 pound)
- 1 cup diced carrots
- 1 cup cubed potatoes
- 1 cup frozen corn
- 1/2 cup diced celery
- 1/3 cup finely chopped onion
- 1/3 cup butter
- 1/3 cup all purpose flour
- 1 +3/4 cup chicken stock, divided
- 2/3 cup milk
- Salt to taste
- Ground black pepper to taste
- 1 tsp paprika
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 tsp dried parsley
- 1/2 tsp celery seed
- Dash of Worcestershire sauce
- 2 pie crusts, 9-inch
Instructions
- Preheat your oven to 400 degrees F. Heat a large Dutch oven or heavy saucepan over medium high heat. Season chicken breasts with salt and pepper. Add olive oil to the pan and sear chicken breasts, turning once, until browned on both sides. Remove chicken to plate.
- Reduce heat to medium. If necessary add a little more olive oil to coat the bottom of the pan. Add carrots, potatoes, corn, celery and chopped onion to pan. Cook, stirring occasionally until carrots and onions begin to soften, about 6 or 7 minutes. Add a splash of stock (or white wine if you prefer) to deglaze the pan, scraping up any browned bits with a wooden spoon or spatula.
- Return the chicken breasts to the pan with the vegetables. Add 1 cup of the stock and bring to a simmer. Cover and simmer until chicken breasts are just cooked through and the potatoes are easily pierced with a fork, about 20 minutes.
- Remove chicken breasts and dice into 1/2 inch cubes. Remove vegetables from pan and set aside in a bowl with cubed chicken. Reserve any remaining cooking liquid left in the pan and add with chicken stock to make a total of 1 and 3/4 cups of liquid (you are going to add this back into the pan to make a sauce after you make a roux). At this point you should have removed everything from the pan.
- Add butter to pan to melt. Add flour and stir constantly to make a light roux, about 3 minutes. Slowly stir in the stock and cooking liquid (1 and 3/4 cup total) and then the milk. Bring the mixture just to a simmer and it will start to thicken.
- Return the chicken and vegetables to the pan along with the herbs and spices and Worcestershire sauce and mix until well combined. Taste and adjust salt and pepper to your liking. Stir occasionally and allow to simmer until mixture is thickened and coats the back of a spoon.
- Prepare a 9-inch pie pan with a bottom crust. Pour mixture into bottom crust, then cover with the top crust and crimp the edges of the pie. Cut a few slits into the top crust to allow steam to escape, then bake on middle oven rack for 30 to 35 minutes, or until bubbly and browned on top. Remove, let cool for 10 minutes, then enjoy!
I made this with leftover barrel cooked chicken. It was amazing. In the past, I had made my pot pie by boiling the breasts. Lordy, I’ll never do that again. I also previously used frozen veggies, but I had fresh in the fridge so that is how I’ll roll from here on out. I added pearl onions. Yummy!