Chicken Pot Pie

Chicken Pot Pie

Chicken Pot Pie

Larson Folkerts

Servings

4

Prep Time

30 minutes

Cook Time

30 minutes

Category

Dinner

Here's how I make the cozy classic we all know and love! My version of Chicken Pot Pie is more "brothy" than it is thick and it uses easy, simple ingredients to make a hot, hearty dinner. I save myself some time by using pre-made pie crust, but you're welcome to make your own. By no means am I reinventing the wheel here, simply sharing how I make this classic!

Chicken Pot Pie

Ingredients

  • 3 tablespoons butter

  • 1 large carrot, chopped

  • ½ yellow onion, chopped

  • 2-3 celery stalks, chopped

  • 2 garlic cloves, minced

  • 2-3 cups shredded chicken (such as rotisserie)

  • Salt and pepper to taste

  • ⅓ cup flour

  • ⅓ cup dry white wine

  • 3 cups chicken broth (a little less if you prefer thicker CPP)

  • ¼ cup milk

  • ½ cup peas

  • Fresh herbs, chopped (thyme, sage, parsley, rosemary, oregano)

  • 1 teaspoon paprika

  • Pie crust

Directions

  1. Melt butter in a Dutch oven over medium heat. Add vegetables and cook to soften.

  2. Add minced garlic, shredded chicken, salt and pepper. Stir to combine.

  3. Sprinkle ⅓ cup flour over everything in the pot and then stir to coat chicken and vegetables. Pour in ⅓ cup dry white wine and stir to absorb.

  4. Pour in chicken broth and let everything come to a boil.

  5. Reduce heat then add the milk, peas, herbs, paprika and stir. Turn off the heat but let it continue to simmer.

  6. Pour into a greased pie dish then cover dish with your pie crust.

  7. Bake at 375 for 20-30 minutes until crust is nice and brown. Serve hot!
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