Well folks, it finally happened… St. Louis got hit with its first snowstorm of the season; between yesterday and today, we received about 8-inches of snow, so a hot creamy chicken pot pie sounded like the perfect dinner. Especially for my poor husband, who just spent the last two+ hours shoveling our lengthy driveway. Cheers my friends!
Chicken Pot Pie
Recipe Type: Poultry
Author:
Prep time:
Cook time:
Total time:
Serves: 8
Ingredients
- 4 tablespoons unsalted butter
- 3 carrots, peeled and diced
- 3 celery ribs, diced
- 1 yellow onion, diced
- kosher salt to taste
- 2 garlic cloves, minced
- 2 teaspoons fresh thyme
- 1/2 cup all-purpose flour
- 1/4 cup apple cider vinegar
- 3 cups chicken broth
- 1/4 cup heavy cream
- 2 bay leaves
- freshly ground black pepper
- 1.5 pounds boneless, skinless chicken thighs / breasts, trimmed and cut into 1-inch pieces
- 1 cup frozen peas
- 2 tablespoons minced fresh parsley
- 1 double-crust pie dough or cream biscuit dough
Instructions
- Pre-heat oven to 425 degrees. Melt butter in a large Dutch oven over medium heat. Add the carrots, celery, and onion, season with kosher salt to taste. Cook until softened. Stir in garlic and thyme.
- Stir in flour. Slowly whisk in apple cider vinegar, scraping up any browned bits. Add broth, cream, and bay leaves. Simmer until the mixture is thickened, about 10 minutes.
- Season the sauce to taste. Season chicken with salt and pepper. Add chicken to sauce and continue to simmer until the chicken is cooked through, about 10 minutes.
- Discard bay leaves and add in peas and parsley. Line the bottom of a 9×13 baking dish with pie dough, pour mixture in, roll out another pie dough and drape over mixture.
- Bake until the topping is golden brown, about 20 minutes. Let cool 5 to 10 minutes before serving.