Ingredients for Classic Chicken Pot Pie
- Boneless Skinless Chicken Thighs
- Extra Virgin Olive Oil
- Sherry Wine
- Salt
- Pepper
- Chicken Broth
- Bay Leaves
- Celery Ribs
- Carrots
- Whole Cloves
- Dried Savory
- Onion
- Unsalted Butter
- Celery
- White Mushrooms
- All Purpose Flour
- Milk
- Pimientos
- Pastry Crust
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How to Make Classic Chicken Pot Pie
- Preheat oven to 375°F (190°C).
- Melt butter in a large oven-safe skillet or pot over medium heat. Add onion, carrots, and celery; cook until softened, about 5-7 minutes.
- Stir in flour and cook for 1 minute, stirring constantly.
- Gradually whisk in chicken broth until smooth. Bring to a simmer, then reduce heat and cook for 5 minutes, stirring occasionally.
- Stir in heavy cream, thyme, salt, and pepper. Add shredded chicken and peas; heat through.
- Place one pie crust into the skillet, pressing it gently into the bottom and up the sides.
- Pour chicken mixture into the crust.
- Top with the second pie crust, crimping the edges to seal. Cut several slits in the top crust to allow steam to escape.
- Bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbly.
- Let cool for 10-15 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
92 g
Sugar
34g
Fat
65g
Carbs
16g
