Chicken Pot Pie Made From Scratch
Author: Today I Might
Prep time:
Cook time:
Total time:
Serves: 4
- 1 pie crust
- 2 boneless, skinless chicken breasts, cubed
- 4 tbsp butter
- Chopped Carrots - 1 cup
- Diced Celery - 1 cup
- Diced Onion - 1 cup
- A garlic clove, minced
- 3 tbsp flour
- ½ cup chicken or vegetable broth
- 1½ cups milk
- ¼ tsp salt
- ¼ tsp pepper
- 1 tsp parsley
- ¼ tsp poultry seasoning
- pinch of nutmeg
- ¼ tsp thyme
- ¼ tsp marjoram
- Preheat oven to 375° F.
- Press a thin layer of pie dough into 4 small bowls (reserving about ⅓ for pie tops).
- Add 1 tbsp butter (while reserving remaining 3) to a medium-high heated pan and stir until just melted.
- Add chicken cubes and brown.
- Next, pour in carrots, onion and celery, stir and cook until onions translucent (about 5 minutes).
- Add garlic and stir to combine.
- Turn heat to low and allow to simmer while preparing the sauce.
- In a shallow pan melt reserved 3 tbsp butter at medium heat.
- Add flour and stir to avoid lumps.
- Add chicken broth and stir until fully incorporated.
- Then, slowly add milk, continuously stirring until well combined.
- Continue by adding remaining seasoning and stir.
- Lower heat and allow to cook for 2-3 minutes.
- Pour sauce into vegetable and chicken mixture and mix together.
- Transfer mixture into the pie forms equally.
- Top pies with remaining crust, sealing edges and piercing with fork to vent.
- Bake for 30-35 minutes, or until crust is golden brown.
Recipe by Today I Might... at http://www.todayimight.com/food/chicken-pot-pie-made-from-scratch/
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