Gourmet Chicken Pot Pie Recipe
Description
Nothing says comfort food like a classic chicken pot pie. This gourmet version of the classic dish is sure to impress. As this pie bakes, the scent of the herbs, butter, and cream will fill your kitchen. This dish is the perfect treat for a special occasion or a family meal.
Our gourmet chicken pot pie is made with a buttery, flaky pastry crust that is filled with a creamy, white sauce, mushrooms, carrots, celery, and succulent chicken. The top of the pie is then covered with a second layer of pastry that is brushed with butter for a golden-brown finish.
This is sure to be a hit with family and friends. Enjoy!
Prep Time
Preparing this gourmet chicken pot pie takes around 30 minutes. This includes chopping vegetables and preparing the filling. You will also need to prepare the pastry dough.
Cook Time
This recipe takes around 1 hour and 10 minutes to bake. You may need to adjust the time depending on the oven you are using.
Ingredients
- 1/2 cup unsalted butter, plus more for brushing the pastry
- 1/4 cup all-purpose flour
- 1/4 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups chicken broth
- 1 cup half-and-half
- 3 cups cooked chicken, chopped into bite-sized pieces
- 2 tablespoons olive oil
- 1 cup onions, chopped
- 1 cup carrots, chopped
- 1 cup celery, chopped
- 1 cup mushrooms, chopped
- 2 cups frozen peas and carrots
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/2 teaspoon dried rosemary
- 2 store-bought pastry crusts
Instructions
Preheat the oven to 375°F and line a baking sheet with parchment paper. Melt the butter in a saucepan over medium-low heat. Once melted, whisk in the flour, garlic powder, thyme, salt, and pepper. Cook, stirring constantly, until the mixture is slightly golden, about 3 minutes. Slowly whisk in the chicken broth and half-and-half. Continue to cook and stir until the sauce thickens, about 4 minutes. Turn off the heat and set aside.
In a large skillet, heat the olive oil over medium heat. Add the onions, carrots, celery, and mushrooms. Cook and stir for about 5 minutes, or until the vegetables are softened and lightly browned. Add the cooked chicken, frozen peas and carrots, parsley, oregano, basil, rosemary, and the white sauce. Cook and stir until the ingredients are evenly combined and heated through, about 4 minutes. Pour the mixture into a 9-inch pie pan.
Roll out one of the pastry crusts and lay it over the top of the pie pan. Tuck the edges of the crust down around the edges of the pan and trim off any excess crust. Brush the top of the crust with the melted butter. Roll out the second crust and lay it over the top of the pie. Trim off any excess and crimp the edges with a fork. Cut 4 or 5 small slits in the top of the crust to allow steam to escape. Place the pie on the prepared baking sheet.
Bake the pie for 45 minutes, or until the crust is golden-brown. Let the pie cool for 15 minutes before serving. Enjoy!
Equipment
- Saucepan
- Large skillet
- Whisk
- 9-inch pie pan
- Rolling pin
- Fork
- Parchment paper
- Baking sheet
Notes
This recipe is easily adaptable. You can use any vegetables of your choice and adjust the herbs and spices to your liking. You can also use a pre-made pastry crust if you don’t want to make your own.
Nutrition: Per Serving
- Calories: 771 kcal
- Carbohydrates: 39.4g
- Protein: 30.2g
- Fat: 51.4g
- Saturated Fat: 19.2g
- Cholesterol: 133mg
- Sodium: 1096mg
- Potassium: 672mg
- Fiber: 3.7g
- Sugar: 6.2g
- Vitamin A: 4471IU
- Vitamin C: 17mg
- Calcium: 87mg
- Iron: 2.5mg
Recipe Tips
- Make sure that all of the ingredients are cooked through before adding them to the pie pan.
- Be sure to trim off any excess pastry dough before baking. This will help the pie bake evenly.
- Brush the top of the pastry crust with melted butter before baking for a golden-brown finish.
- Let the pie cool for 15 minutes before serving for best results.
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