Chicken Pot Pie Recipe
- June 30, 2022
- 0 comments
- Dr. Jacqueline "Jax" Cheung
- Posted in EntreesLifeRecipes
You can never go wrong with chicken pot pie, but with my busy life, I don’t have the time to make a long fancy meal. This recipe is great because it’s a homemade filling in a store-bought crust. Of course, you can absolutely make the crust, but this is a great way to have a mostly made from scratch meal. Let’s get started!
- 6 tablespoons of butter (you can also use dairy-free butter)
- 1 medium onion, diced
- 2 ribs of celery, sliced
- 3 sprigs of fresh thyme
- 1 large clove of garlic, minced
- 2 medium carrots, sliced
- ⅓ cup of all-purpose flour
- 1 cup half and half (or almond milk)
- 2 cups chicken broth
- 4- 5 cups cooked chicken, cut into chunks
- 1 cup of frozen peas
- 1 tsp of creole seasoning
- 1 tablespoon fresh parsley, minced
- Salt and pepper to taste
Heat butter in a large pot over medium heat. Then add onions, celery, thyme, garlic, and carrots. Cook and stir for 7 minutes. Ingredients should be soft. By this point, your home will smell amazingly homey!
During those 6 minutes, brush 1 mixed egg yolk around your bottom and top crust.
Stir in flour until it has been fully incorporated, stirring until combined. This may look chunky, but do not worry!
Gradually stir in half and half and broth. Bring to a boil, stirring constantly. Cook and stir for about 2 minutes or until thickened and bubbly.
Gradually add in cooked chicken, peas, Creole seasoning, and parsley. Remove from heat. Adjust salt, pepper, and seasonings to taste. Mix until combined.
Place filling into your pie crust. This will make 2 small pies or one large pie. These are perfect for making ahead of time and freezing for later.
Now, you can cut your crust up and come up with designs like this, or simply place the top over the filling. If you place the crust on top, make sure you pierce the top with a fork to let out the steam. Either way spread the remainder of the egg wash on top before placing it in a 400° oven for 30-35 minutes.
You did it! You made an amazing meal that you and your family are sure to love it! Please let me know if you make it, happy dining!
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Dr. Jacqueline "Jax" Cheung grew up in Sacramento, California. She is a Proud Mom, DrPH, MBA, Foodie, Writer, Blogger, Adoption Advocate, INFJ, & Breast Cancer Survivor. Jax is the owner of the award winning Jax Chronicles Blog & Adoption Ministry. She is also the Editor-In-Chief of the Elk Grove Tribune, and freelances for Sacramento4Kids, and many other publications. She was voted Sacramento Area A-List Best Local Blogger 2014, 2015, 2017 & 2018 and Best of Elk Grove Best Blogger 2016 & 2017. In 2019 & 2022 Jax was recognized for Outstanding Service & Dedication to Elk Grove and also received an Award of Recognition from the California State Senate. Jax lives in Elk Grove, California with her 2 daughters named Roxy and Carissa, 1 dog named Marshmallow, and 2 cats named Mochi and Miso. .To follow her journey please like her Jax Chronicles Facebook page, follow her Instagram @jaxchronicles, follow her Twitter @jaxchronicles, or check out Jax Chronicles Blog & Adoption ministry.
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