Chicken Pot Pie
I have survived yet another Texas summer. Some people might say something silly like ~~iT’s NoT aCtUaLlY fAlL yEt~~ and while they are technically correct, I don’t care. Wait until they find out I don’t wait until after Thanksgiving to listen to Christmas music. Fall is my favorite season - it’s not balls hot out anymore, it’s darker for longer, football is being played, pumpkin creme cold brews are acceptable to drink in public, apple cider donuts are available, and soon enough Thanksgiving will be right around the corner. Call me basic, but I truly live my best life from September - March (especially in Texas)!
And to kick off my favorite season, I posted on my IG stories asking my local friends (sorry far away friends) who wanted a pie delivered and what flavor. So I’m slowly working through that list and a few people asked for a surprise flavor which was awesome. So what was I going to do? Chicken Pot Pie of course! It’s a super easy pie to make and you can sub the frozen peas and corn for fresh if you can still find it at the farmers market. It’s a perfect (to me) hand-off from Summer to Fall.
There’s about to be a lot of pie content, and Fall content, coming this way so if there’s something special you’d like to see just leave a comment and I’ll try my best to get to it!
Chicken Pot Pie
Ingredients
1 stick (8 tbsp) unsalted butter
3 Tbsp neutral oil
3 sprigs thyme, leaves removed
2 sprigs rosemary, leaves removed
1/2 cup chopped yellow onion
1/2 cup sliced carrots
1/2 cup sliced celery
3 cloves garlic, minced
a lot of salt and pepper
1 cup all-purpose flour
1 1/3 cup whole milk
2 cups low sodium chicken broth
Juice of half a lemon
1/2 cup diced red potato, cooked (either parboiled or a repurposed baked potato)
2 cups shredded cooked chicken
1/2 cup frozen peas
1/2 cup frozen carrots
double-crust pie dough (homemade or store-bought - puff pastry works well here too)
3 tbsp heavy cream
Flakey salt
Instructions
In a large, heavy bottom pan or Dutch oven, melt butter with oil and herbs over medium heat. Once melted and before it takes on color, add in onion, carrots, celery, and garlic. Let sauté until vegetables have softened but still have texture, about 5 minutes. Season with salt and pepper. Mix in flour until everything is covered evenly and let cook for a minute. Add in milk, broth, and lemon juice. Bring to a slight boil for a minute or two, stirring constantly, then reduce to low while still mixing. Mixture will thicken up and bubble up so please be careful. Fold in remaining ingredients and remove from the heat. Pour into a prepared pie dish, cover with the second dough, brush with heavy cream and sprinkle with salt. Cut slits or air vent shape of your choice into the top dough.
Bake at 425 degrees for 35-40 minutes or until crust is golden brown and the pie is fragrant.
Let cool for 15 minutes before serving.
Happy eating!