Some dishes are so classic they’re in a class all by themselves. Chicken Pot Pie is one of those dishes. I have all kinds of ways I want to be creative with chicken pot pie, and I’m sure one day I’ll do [some of] them. But, alas, this wouldn’t be a true comfort food site if I didn’t have a Chicken Pot Pie recipe. So, here ya go!
- 2 –3 tablespoons olive oil
- ½ cup sliced carrots
- ½ cup cut green beans cut small
- ½ cup diced onion
- 1 teaspoon garlic minced
- 1 tablespoon dried thyme
- 1 tablespoon dried basil
- 1½ pounds boneless skinless chicken breasts or thighs, cooked and cut into bite-size pieces
- 2 –3 tablespoons all-purpose flour
- 1 cup chicken broth
- ¾ cup heavy whipping cream
- 2 9-inch piecrusts
- 1 egg lightly beaten with 2 tablespoons water
- salt and pepper to taste
- In a large skillet, heat olive oil over medium heat. Add carrots, green beans, and onion and cook until they begin to soften, about 3 minutes.
- Add garlic, thyme, and basil. Continue cooking until soft, 3–4 minutes more.
- Add chicken and combine all items in the skillet very well.
- Sprinkle in flour and stir to coat well. Slowly pour in chicken broth, stirring as you pour. Bring to a boil, and sauce will begin to thicken. The mixture should be somewhat loose, not overly thick. If the mixture is too thick, it will be dry after baking.
- Place one pie crust on the bottom of a deep-dish pie plate. Pour the chicken mixture into the pie crust . Top the mixture with the other pie crust.
- Seal the edges and brush with the egg wash. Cut small slits into the top to allow steam to escape while baking.
- Place pie on a baking sheet and bake until golden brown, 35–40 minutes.
- Remove from oven and allow to rest for about 10 minutes before serving.