Chicken Pot Pie

chicken pot pie


3 lbs. chicken, cooked

3 celery sticks

3 carrots, peeled

1 large onion

1/2 stick butter

2 cups chicken stock

1/4 cup white wine

1/2 cup frozen peas

1 cup heavy cream

Fresh thyme sprigs

Salt & pepper to taste

Pastry Recipe: *You can also purchase pie crust

3 cups flour

1 tsp salt

3 sticks of cold butter

1 egg

1 Tbsp vinegar

5 Tbsp cold water


Shred chicken with fork. Dice vegetables. Melt butter in Dutch oven over medium heat, then add onions, carrots & celery. Sauté until vegetables start to turn translucent, a few minutes. Add 2 cups shredded chicken and stir to combine. Sprinkle flour evenly over vegetables and chicken, stir to combine. Cook for a few minutes, stirring gently. Pour in the chicken broth and wine, stirring constantly, creating a delicious gravy. Add peas. Pour in the cream, stir & season with thyme, salt & pepper. Cool mixture. Assemble in pie shell using an additional shell for the top. Bake at 350 until golden brown.

*These can be made ahead of time & freeze well

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