Chicken Pot Pie
Share
Chicken Pot Pie
Rated 5.0 stars by 1 users
Category
Dinner
Author:
Larson Folkerts
Servings
4
Prep Time
30 minutes
Cook Time
30 minutes
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!
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
Melt butter in a Dutch oven over medium heat. Add vegetables and cook to soften.
Add minced garlic, shredded chicken, salt and pepper. Stir to combine.
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.
Pour in chicken broth and let everything come to a boil.
Reduce heat then add the milk, peas, herbs, paprika and stir. Turn off the heat but let it continue to simmer.
Pour into a greased pie dish then cover dish with your pie crust.
Bake at 375 for 20-30 minutes until crust is nice and brown. Serve hot!
Recipe Note
Here's a tip: double this recipe and use a foil pie pan to make one pot pie for your freezer! One for dinner tonight, one for dinner later. I suggest freezing the pie uncooked.
You can easily make this recipe gluten-free by using a gluten-free flour and a gluten-free pie crust. To make it dairy-free, use a milk-alternative and use olive oil instead of butter. Some well-known brands of pre-made pie crusts are actually dairy-free.