Name: Chicken Pot Pie
Prep time: 5 min
Total time: 45 min
Yield: 4
Ingredients: 2 tbsp. Extra virgin olive oil; 1 tbsp. fresh thyme, chopped; 2 garlic cloves, minced; 1 large onion, chopped; 1 1/2 c. carrots, chopped; 1 1/2 c. celery, chopped; kosher salt; Freshly ground black pepper; 1/4 c. all-purpose flour, plus more for rolling out pie dough; 2 c. low-sodium chicken broth; 1 c. whole milk; 1 rotisserie chicken, skin removed and meat shredded; 1 package store bough pie crust, thawed in refrigerator over night; 1 egg, beaten with 1 tbsp. water

Step 1Preheat oven to 400 degrees F.

Step 2In a large skillet over medium heat, add olive oil, thyme, garlic, onions, carrots and celery. Stir with wooden spoon for 5 minutes until vegetables soften. Season with 1 tsp salt and 1/2 tsp pepper. Add flour and continuously stir until flour is cooked and well incorporated. Slowly stir in broth and milk until mixture is smooth. Bring pot to a boil and simmer on low heat for 10 to 15 minutes until mixture begins to thicken. Fold in shredded chicken and transfer mixture to 4 large ramekins.

Step 3Sprinkle flour on counter and roll out pie dough. Using a sharp knife cut circles of pastry 1/2" wider than the size of the ramekins. Lay pastry over the ramekins, tuck pastry into the filling to cover it completely. Cut steam vents on top of pastry with a sharp knife. Brush all over with egg wash.

Step 4Place baking dishes on a baking sheet and bake in oven 20 to 25 minutes until pastry is golden brown and filling is bubbling. Serve immediately.

Chicken Pot Pie

Ingredients

Directions

Meals & Cooking