How To Make Traditional Homemade Chicken Pot Pie
Few things are as delicious and comforting as a well-made chicken pot pie. This recipe ensures that yours comes out perfect every time.c
Line a baking sheet with parchment paper. On a lightly floured surface, roll out the pastry dough with a floured rolling pin. Transfer to the baking sheet, cover with plastic wrap, and refrigerate while preparing pie filling.
Combine the broth, quartered onion, bay leaves, peppercorns, and thyme sprigs in a large pot over high heat. Bring to a boil, reduce the heat, and simmer for 30 minutes.
Add the chicken breasts. Raise the heat and return to a boil. Reduce heat and simmer for 10 to 15 minutes, until the chicken is just cooked through.
Transfer chicken to a plate and set aside. Strain the stock and set aside 2½ cups. Reserve the remaining stock for another use. When the chicken is cool to the touch, cut it into bite-size chunks and set aside.
Preheat oven to 375 degrees F. Melt the butter in a large skillet over medium heat. Add the pearl onions and carrots. Cook, stirring occasionally, for about 5 minutes.
Add the mushrooms and peas and cook another 5 minutes. Stir in the flour and cook 1 minute more. Add the reserved stock and the milk, stirring constantly.
Cook until the sauce begins to thicken, about 5 minutes. Remove from the heat and add the chicken, the chopped thyme, salt, and pepper. Spoon into four 2-cup individual ovenproof bowls. Set aside.
Remove the pastry from the refrigerator and cut into four circles, using the empty bowls as a guide. Place one circle on each pot pie and press around the edges to seal the pastry to the bowl.
Cut a vent in the center. Using a pastry brush, brush the outer surface of each pie with egg wash. Bake for about 35 minutes until the pastry is puffed and dark golden brown.
- Calories: 491.28kcal
- Fat: 26.30g
- Saturated Fat: 10.99g
- Trans Fat: 0.45g
- Monounsaturated Fat: 9.76g
- Polyunsaturated Fat: 3.47g
- Carbohydrates: 33.65g
- Fiber: 4.69g
- Sugar: 9.47g
- Protein: 31.88g
- Cholesterol: 131.18mg
- Sodium: 732.69mg
- Calcium: 150.30mg
- Potassium: 836.69mg
- Iron: 3.68mg
- Vitamin A: 438.95µg
- Vitamin C: 17.15mg
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