Chicken Pot Pie Recipe

Chicken Pot Pie Recipe

Our Chicken Pot Pie recipe might not be the prettiest dish, but it is a nice warm feel-good recipe! This dish brings back memories of my childhood and it is dangerously good.

This recipe is property of GreatChefRecipes.com

Ingredients:
1 box frozen pie crust (2-crusts)
1 egg, whisked for wash
2 tablespoons olive oil
1/3 cup butter
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 cup milk
1 cup sliced cremini mushrooms
1/2 cup chopped carrots
1/2 cup frozen peas, thawed
1 3/4 cups chicken broth
2.5 cups cooked and shredded chicken
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
Leaves from 3 sprigs of fresh thyme
Leaves from 1 sprig of rosemary, rough chopped
1/4 cup fresh parsley, rough chopped

Directions:
1. Preheat oven to 425F.
2. In a sauté pan, heat oil over medium heat.
3. When oil shimmers, add onion and sauté until translucent.
4. Add carrots and cook for around 5-minutes. Carrots should be firm, but tender.
5. Add mushrooms, rosemary and thyme and cook for 8-minutes.
6. Once done, turn off heat.
7. In a separate medium pot, melt butter over medium heat.
8. Add flour to create a roux.
9. Add salt and pepper, stir in milk and broth. Stir until it bubbles and thickens.
10. Stir in chicken, carrots and mushroom mixture, thawed peas and parsley.
11. Remove from heat and add mixture to the bottom of your crust.
12. Using the remaining frozen bottom crust, carefully remove it from its tin and place it on top of your filled pot pie.
13. Crimp the top and bottom edges and vent with a few holes by slicing with a knife or using a fork.
14. Beat egg to create the wash and glaze the top of the pot pie.
15. Bake for 30-40 minutes until golden brown. Cover the pie with aluminum foil during the last 15-20 minutes to prevent burning the edges.
16. Let it rest for at least 5-minutes before serving.

Wine Pairings:
We preface all of our wine pairing suggestions by letting you know that it’s really a matter of personal taste. While we do offer our opinions and why we selected a specific varietal, there is no right or wrong answer when pairing a wine with your dinner.

Sauvignon Blanc
This Chicken Pot Pie recipe produces a nice warm winter meals. The flavors are not overpowering and a good white wine would pair perfectly with this recipe. I would choose a light white wine, such as a Sauvignon Blanc. Sauvignon Blanc wines are not over-oaked and they have a nice crisp element that would go well with the citrus notes of this dish. Follow the link to our wine review site to find our favorite Sauvignon Blanc wines-LetsHaveWine.com

Have you tried this recipe? If so, leave us your comments below!