For many people Chicken Pot Pie is just a pain in the rear to make. There are all those steps to cook all the ingredients separately, and there are many dirty pots and pans left behind. However, this pie is a wonder to eat! Try doing several at once and freezing them. It’s worth the effort to have comfort food ready at hand.
- 1 lb chicken breast,
- 2 cups chicken broth,
- 2 potatoes, diced,
- 1 medium onion, diced,
- 2 garlic cloves, chopped,
- 1–2 tbsp olive oil,
- 3 carrots, diced,
- 10 ounces peas, canned or frozen (but thaw first),
- 1 tsp salt,
- ½ tsp pepper,
- ½ tsp dried sage,
- ¼ tsp thyme.
- 4 tbsp (½ stick) butter,
- ¼ cup flour,
- ½ cup heavy cream.
- Make the Basic Pie Dough for a double-crust pie.
- Make the Filling: Boil the chicken in the chicken broth. Allow to cool a little, then chop the chicken into cubes. Save the broth. Boil the potatoes in a separate pot until soft, then drain. In a small skillet, sauté onion and garlic in olive oil. Boil the carrots until softened, then drain. Stir together the onion-garlic mixture, potatoes, peas, salt, pepper, sage, and thyme.
- Make the Cream Sauce: In a pot, reheat the chicken broth. Melt the butter in the broth, then whisk in the flour and cream. Cook until it thickens. Add more broth if necessary.
- Combine the vegetables, chicken, and thickened cream sauce, and stir well. Pour the mixture into the unbaked pie shell. Cover with top crust. Trim, crimp, brush with whisked egg, and make vent holes.
- Bake at 425 degrees for 15 minutes to set and brown crust. Reduce temperature to 375 degrees and bake until filling bubbles, about 15–25 minutes.