Description
A comforting Chicken Pot Pie filled with tender chicken, vegetables, and a creamy sauce, all wrapped in a flaky pie crust.
Ingredients
Scale
- 1 tablespoon avocado oil
- 1½ pounds chicken breasts (cut into 3/4" chunks)
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon butter
- 1 medium onion (chopped (white or yellow))
- 2 teaspoons garlic (minced (about 2 cloves))
- 2 tablespoons cornstarch
- 1/4 cup cold water
- 2 cups chicken broth
- 2 cubes chicken bouillon
- 1/3 cup heavy cream
- 2 teaspoons fresh thyme (chopped)
- 2 cups frozen mixed vegetables
- 2 each prepared pie crust dough (or Homemade Pie Crust)
- 1/4 cup milk (to brush over the pie crust)
Instructions
- Preheat the oven to 400 degrees.
- In a large skillet over medium heat, add the avocado oil. Once hot, add the diced chicken. Season with salt and pepper and cook for about 5 minutes while stirring occasionally until there is no longer pink in the center of the chicken.
- Remove the cooked chicken from the skillet and set aside. Add the butter to the same pan and melt over medium heat while stirring the bits of chicken off the bottom of the pan. Add the minced onion and cook until translucent, or about 3-5 minutes. Add the garlic and cook for about 2 minutes until very fragrant.
- Add the chicken broth and bouillon cubes to the pan and bring to a simmer. In a separate bowl, mix the cornstarch and cold water to make a slurry. Slowly add the cornstarch slurry to the chicken broth while stirring and gently cook until the broth is thickened and bubbling.
- Stir in the heavy cream then add the thyme, mixed vegetables, and the reserved cooked chicken. Stir until combined, remove from heat, and allow to cool slightly.
- Unroll the prepared pie pastry onto a lightly floured surface. Gently roll out the pie pastry to make it even, then roll it up onto a rolling pan to transfer to a pie plate. Gently press the pie pastry around a 9" pie plate, letting the edges of the pastry fall over the sides at least 1".
- Once the chicken pot pie filling has cooled slightly, add it to the pie pan. Roll out the second prepared pie pastry and carefully place it on top of the pie with the filling. Make a few slits in the top to allow steam to escape, or create a lattice pattern using strips of pie dough over the top.
- Pinch together the top and bottom crusts around the entire pie by rolling under and pinching or using a fork to create a decorative design.
- Use a pastry brush and brush milk on the top of the chicken pot pie.
- Bake in a preheated oven for about 25-30 minutes or until the filling is bubbling and the top crust is golden brown.
- Remove from the oven and allow to cool slightly before serving warm. Enjoy!
Notes
- This recipe can be made with leftover turkey as well.
- You can add more vegetables according to your preference.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 2g
- Sodium: 900mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg