Chef Allie’s Chicken Pot Pie (not lightened)

A comforting and creamy chicken pot pie filled with tender chicken and vibrant vegetables, all baked under a golden, flaky crust.

Prep Time30

Cook Time1 15

Course: Dinner, lunch

Cuisine: American

Keyword: chicken pot pie, chicken recipes, comfort food, easy recipes, family friendly, meal prep, vegetables

Servings:

Author: Chef Allie’s Kitchen

1/2 Cup Kerrygold grass-fed butter or use butter alternative to lighten up
1 Cup Carrots Large dice
1 Cup Celery Large dice
1 Medium Onion Diced
1 TBSP Garlic Minced
3 TBSP Flour
3 Cups Chicken broth
1/4 Cup Heavy cream or use almond milk instead to lighten up
3 Cups Rotisserie chicken (both white & dark meat) Chopped roughly or use chicken breast only to lighten up
1 Cup Peas
1/2 TBSP Thyme Fresh or dried
1 tsp Oregano Fresh or dried
Salt to taste
Black pepper to taste
1 Package Pie crust (2 in box) I use Aldi brand
1 Egg Whisked

Get Recipe Ingredients

Preheat the oven to 375 degrees
Heat the 3-5 quart sauce pan on the stove to medium low heat
Pour the chicken broth into the small saucepan and keep warm on the stovetop until needed
Add the butter and melt
Once butter is melted add the diced carrots, celery and onions
Cook until veggies are tender
Once tender, add the minced garlic and cook for about 30 seconds
Slowly sprinkle in the flour 1 tablespoon at a time while mixing veggies and cooking off flour
Slowly pour in the warmed chicken broth mixing up the veggies at the same time to thicken the mixture.
Once all of the chicken broth is added, pour in the heavy cream
Add the chopped chicken and peas. Mix until combined.
Sprinkle in the thyme and oregano
Season to taste with salt and pepper
Remove filling from heat
Lightly coat the cast iron pan with butter then lay down the optional first pie crust on the bottom of the cast iron
Press the pie crust up the side of the pan, it will be very thin
Pour in the filling
Place the second pie crust over the filling
Take a fork and press the pie crust with the fork against the side/edge of the cast iron pan
Whisk the egg and brush the egg on top of the pie crust
Take the fork and poke some holes on the top creating a vent
Place into the over for 45 minutes making sure to rotate halfway
Remove and let sit for 15 minutes before serving

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