Uncategories Classic Creamy Chicken Pot Pie

Classic Creamy Chicken Pot Pie

July 13, 2019

rich creamy and decadent this classic pie is sure to be a family favorite

The ingredient of Classic Creamy Chicken Pot Pie

  • 1 pie crust store bought
  • 12 ounces rotisserie chicken
  • 1 2 small yellow onion
  • 2 medium carrot
  • 1 stalk celery
  • 2 cloves garlic
  • 1 teaspoon fresh thyme leaves or 1 2 tsp dried thyme
  • 1 teaspoon salt divided
  • black pepper
  • 1 4 cup unsalted butter
  • 1 4 cup frozen peas
  • 1 4 cup frozen corn
  • 1 3 cup all purpose flour
  • 2 cups chicken broth
  • 1 4 cup heavy cream

The Instruction of classic creamy chicken pot pie

  • adjust a rack to sit on the lowest position in the oven preheat the oven to 400u00b0 f
  • place one pie crust into a 9u201d pie plate line with a sheet of parchment paper large enough to hang over the edges of the plate and fill with pie weights
  • bake the crust on the lowest rack for 15 17 minutes until the edges of the crust are the slightest bit golden and the center of the crust is matte
  • remove the crust from the oven and carefully lift off the parchment and pie weights
  • increase the oven temperature to 425u00b0 f
  • dice the cooked chicken into bite size pieces set aside
  • dice the onion carrots and celery remove the thyme leaves from the stems and finely mince the garlic cloves
  • heat the butter in a large pot over medium high heat once melted add the onion carrot and celery sautu00e9 for 6 7 minutes until softened and translucent
  • reduce the heat to medium add the garlic and thyme season with 1 2 tsp of salt and black pepper to taste sautu00e9 for a minute longer until fragrant
  • add the frozen peas and corn and cook for a minute until thawed
  • sprinkle the flour into the pot stir to coat the vegetables in flour cook for 1 2 minutes until the mixture smells toasty
  • slowly stream in the chicken broth whisking steadily continue to whisk until the broth begins to boil and thicken
  • whisk in the heavy cream allow the mixture to reduce and thicken slightly at a low boil for 1 2 minutes if it is bubbling rapidly reduce the heat
  • remove the pot from the heat add the cooked chicken 1 4 1 2 tsp of salt and black pepper to taste stir until all the ingredients are well mixed
  • pour the chicken and vegetable mixture into the blind baked crust
  • place the second pie crust on top of the pie using a fork crimp the edges of the pie together poke the center of the pie with the fork two to three times creating holes for steam to escape
  • use a fork to beat the egg with one teaspoon of water lightly brush the egg in a thin layer over the surface of the pie
  • cover the edges of the pie with a pie guard or strips of aluminum foil
  • transfer the pie to the lowest rack of the preheated oven
  • bake for 20 minutes then reduce the oven temperature to 350u00b0 f
  • bake for 25 30 minutes longer until the crust is golden and the juices are bubbling slightly at the edges
  • remove the pie from the oven allow to sit at room temperature for at least 20 minutes before slicing and serving

Nutritions of Classic Creamy Chicken Pot Pie

calories: nutritioninformation
carbohydrateContent: 320 calories
cholesterolContent: 22 grams
fatContent: 130 milligrams
fiberContent: 21 grams
proteinContent: 2 grams
saturatedFatContent: 12 grams
sodiumContent: 9 grams
sugarContent: 510 milligrams
: 1 grams