Classic Chicken Pot Pie
Everyone's Favorite Chicken Pie! A creamy chicken and vegetable filling with a hint of thyme, topped with puff pastry. The smell when it's cooking is so good!
- 1 1/4 teaspoons of salt
- 1 cup sliced carrots
- 1/4 cup all-purpose flour
- 1/2 cup sliced celery
- 1/2 teaspoon garlic powder
- 1/2 cup heavy cream
- 1/2 cup chopped yellow onion
- 1 cup of chicken broth
- 1/2 cup frozen peas
- 1/2 teaspoon of dried thyme leaves
- 4 tbsp unsalted butter
- 1 lb boneless, skinless chicken breast - cut into small pieces
- 2 tablespoons chopped fresh flat-leaf parsley
- 1/4 teaspoon ground black pepper
- 2 uncooked pie crusts (1 top and 1 bottom)
First, make sure there is an oven rack on the lower oven rack. Preheat the oven to 425 degrees F.
Then, add the butter to a large skillet over medium heat. Once the butter has melted, add the chicken, carrots, celery, onion, salt, garlic powder, thyme leaves and pepper. Cook, 8 to 10 minutes, until the chicken is cooked through, stirring often.
Add the flour. Stir well until no more dry flour remains. Slowly add the cream, then the chicken broth. Cook until bubbly and thick, stirring often, 3-4 minutes.
Remove from fire. Stir in the peas and flat parsley. Let cool 15 to 30 minutes before filling the pie. *
Place a pie shell in a 9-inch pie plate. Pour the cooled filling into the pie shell. Top with the second pie shell. Seal the edges of the pie crust together. Cut 3-4 slits in the top crust to allow steam to escape.
Place the filled pie plate on a baking sheet. Bake for 30 minutes on the lower rack of the oven.
Let cool 15 to 30 minutes before slicing and serving.
Happy Cooking Time.