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Chicken Pot Pie

Chicken Pot Pie

This is a savory, creamy pot pie recipe, the ultimate comfort food! I have made this many different ways-in a deep pie plate, a 2 quart casserole, a cast iron skillet, and in individual pot pies made in oven safe bowls. One tip: check your pot pie at approximately 15 minutes, if your crust is browning before your filling has started to bubble, lay a piece of aluminum foil over the crust to keep it from burning.
Course Main Course
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6 servings
Author Lane from With Two Spoons

Ingredients

  • Pie Crust homemade or store bought
  • 1/2 cup 1 stick butter
  • 2 cups red potato diced (about 4 medium potatoes)
  • 1 cup onion finely chopped (about 1 medium onion)
  • 1 cup carrot finely chopped (about 3 carrots)
  • 1/2 cup celery finely chopped (about 2 stalks)
  • 1/3 cup all purpose flour
  • 1 cup peas
  • 3 cups cooked chicken chopped
  • 1/2 cup white wine
  • 2 cups chicken stock
  • 1 cup heavy cream
  • 1 teaspoon fresh sage chopped
  • 1 teaspoon fresh thyme leaves removed from stems
  • 1 teaspoon fresh rosemary leaves chopped
  • 1 1/2 teaspoons salt
  • ½ teaspoon pepper

Instructions

  1. Preheat oven to 400ºF.
  2. In a large skillet, heat the butter over medium high heat.
  3. Add red potato, onion, carrot, and celery and sauté for 5 minutes.
  4. Add flour, chicken and peas and stir well to coat vegetables. Sauté an additional 5 minutes.
  5. Add wine to skillet and deglaze, cooking off the alcohol for approximately 2 minutes.
  6. Add chicken stock and cook until thickened, approximately 10 minutes.
  7. Add cream and simmer an additional 10 minutes, allowing filling to thicken.
  8. While filling is simmering, roll out pie crust approximately 1-2 inches past the edge of your chosen vessel.
  9. When filling has become thick and bubbly, add herbs, salt and pepper. Taste and adjust as needed.
  10. Pour the filling into your desired vessel (deep pie plate, cast iron skillet, 2 quart casserole, individual bowls).
  11. Cover with pie crust.
  12. Using a fork, place several holes in the top of the crust.
  13. Bake at 400ºF for 20-25 minutes or until crust is browned and filling is bubbling.