It is about time that I post a recipe here on the blog. And what better way to start than with a soul warming Chicken Pot Pie Recipe, perfect for the fall season. Let’s get right into it shall we?
3 chicken breasts
5 cups chicken stock
2 cups of diced carrots
1 cup corn
3 new potatoes
3/4 cup flour
1/4 cup heavy cream
12 tablespoons unsalted butter
Salt & Pepper
1 package Pillsbury Pie Crust
Method of Prep:
Place chicken breasts on a baking sheet and season with salt & pepper. Roast until cooked through. Set aside until cool, and then cut chicken into a large dice.
Boil a salted pot of water. Peel three potatoes and boil until fork tender. Dice carrots, onion, and potatoes into small cubes and set aside.
In a saucepan heat chicken stock. In a large pan melt butter and sautee onion until translucent. Add flour and cook over low heat, stirring constantly for two minutes until smooth. Add chicken stock to pan and simmer over low heat, stirring until thick. Add salt, pepper, and heavy cream. Add cubed chicken, carrots, corn, potatoes, and parsley.
Preheat your oven to 375 degrees.
Place one sheet of pie dough onto your pie tin. Add pie filling to the pie tin. Top with another layer of pie crust and crimp the edges. Brush the outside of the pie with an egg wash and make slits on the top of the pie. Sprinkle with salt and pepper.
Place on a baking sheet and bake for one hour, or until the top is golden brown. To stop the edges from burning, put tin foil around the edges of the pie for the first 20 minutes, then remove.
I would be lying if I said I didn’t eat leftover pot pie the past three days. It was perfect – the filling was warm and flavorful and the crust was flaky and buttery. This may become a Sunday staple in my house through the winter months to come.