Heirloom Chicken Pot Pie
A hearty and comforting heirloom chicken pot pie with rich, creamy filling and golden, flaky crust, perfect for family gatherings and cozy nights.
Prep time: 20 minutesCook time: 40 minutesServes: 8
Ingredients
1 whole chicken (about 3 lbs), cut into pieces
2 cups diced carrots
2 cups diced potatoes
1 cup frozen peas
1 cup diced onion
3 stalks celery, sliced
1/2 cup unsalted butter
1/2 cup all-purpose flour
4 cups chicken stock
1 cup heavy cream
1 tsp salt
1/2 tsp ground black pepper
1 tsp dried thyme
1 tsp dried rosemary
2 refrigerated pie crusts
Instructions
1. Preheat oven to 425°F (220°C).
2. In a large pot, boil chicken pieces in salted water for about 40 minutes or until cooked through. Remove chicken, cool, then shred meat.
3. In the same pot, add carrots, potatoes, and celery. Simmer until tender, about 10 minutes.
4. In a separate saucepan, melt butter over medium heat. Add onions and cook until translucent.
5. Stir in flour to create a roux and cook for 2 minutes.
6. Gradually whisk in chicken stock, then the heavy cream, stirring constantly until thickened.
7. Season with salt, pepper, thyme, and rosemary.
8. Combine the shredded chicken, cooked vegetables, and peas in the sauce.
9. Line a 9-inch pie dish with one pie crust and fill with chicken mixture.
10. Cover with the second pie crust, crimp edges, and cut slits in the top to allow steam to escape.
11. Bake in the preheated oven for 35-40 minutes, or until the crust is golden brown.
12. Let cool slightly before serving.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in a preheated oven at 350°F (175°C) for 15-20 minutes or until heated through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
