Chicken Pot Pie

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This meat pie is easily customizable and a true comfort food

YIELD

4 Servings

TOTAL TIME

1 hour

DIFFICULTY

Medium

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INGREDIENTS

NAME

WEIGHT

VOLUME

Butter 

60 g 

4 tbsp

Chicken, breast, boneless, cut into small pieces

450 g / 1 lb 

2 breasts

Carrots, sliced   

100 g

1 cup

Celery, sliced

50 g

½ cup

Yellow onion, chopped  

150 g

1 medium onion 

Salt

6 g 

1½ tsp 

Garlic powder

1 g

½ tsp 

Thyme, dried

1 g

½ tsp 

Black pepper, freshly ground 

-

¼ tsp

All-purpose flour 

30 g 

¼ cup 

Heavy cream

100 g

100 mL /  ½ cup

Stock, chicken or vegetable 

110 g

110 mL / ½ cup 

Peas, frozen 

85 g

½ cup 

Parsley, preferably flat leaf, minced 

6 g

2 tbsp

Pie crust, unbaked, store bought 

-

2 (top and bottom)

METHOD

  1. Preheat oven to 220°C / 425°F. 
  2. In a large skillet, heat butter over medium heat. Once melted, add chicken, carrots, celery, onion, salt, garlic powder, thyme and black pepper. Cook, stirring often, until chicken is cooked though, about 8 to 10 minutes. 
  3. Add all-purpose flour. Stir until no dry flour remains. Slowly stir in cream, then the stock. Cook until bubbling and thick, stirring often, about 3 to 4 minutes.
  4. Remove from heat. Stir in peas and parsley. Let cool for 15 to 30 minutes before filling the pie.
  5. In a 23 cm / 9” pie plate, fit one pie crust. Spoon cooled filling into crust. Top with second pie crust. Seal edges of pie crust together. Cut 3 to 4 slits in the top crust to allow steam to escape. 
  6. Place the pie plate on a baking sheet. Bake for 30 minutes.
  7. Cool for 15 to 30 minutes. Slice and serve. 

NOTES

  • You can make the filling up to 3 days ahead of time and store in refrigerator
  • The longer you allow the pie to cool before slicing, the thicker/less runny the filling will be
  • Alternatively, you can use fresh peas