Description
Chicken Pot Pie is a dish that stands the test of time and fits any season. Each bite tastes like a food version of a warm hug. Any reservations you have about making chicken pot pie from scratch will disappear one bite into this chicken pot pie.
Ingredients
Scale
Homemade Thyme Butter Pie Crust
- 2 1/2 cup flour
- 1/2 tsp salt
- 1 tbsp fresh thyme, chopped
- 1 cup cold butter, cubed
- 1/2 cup ice cold water
Chicken Pot Pie Filling
- 1 rotisserie chicken, shredded
- 6 tbsp butter
- 1 yellow onion, diced
- 3 carrots, thinly chopped
- 1 russet potato, diced
- 2 cups, frozen sweet green peas
- 5 garlic cloves, minced
- 1/3 cup flour
- 2 cups chicken stock
- 1/2 cup coconut cream
- 2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp cayenne
- 1/2 tsp mustard seed powder
- 1/2 tbsp fresh thyme
- 1 egg (beaten for egg wash)
Instructions
- Make Thyme Butter Pie Crust. Skip steps 2 & 3 if you’re using a store bought pie crust.
- Whisk flour, salt and thyme in a mixing bowl. Using a pastry cutter, cut in cold butter until the mixture resembles small crumbles.
- Add 1 tbsp cold water at a time, mixing it in with a spatula until the dough comes together. Once the dough has come together, divide the dough in half, form it into two disks, wrap it in plastic and let it chill in the fridge for 4 hours or overnight.
- Butter a 913” baking dish and preheat oven to 425ºF.
- In a dutch oven or large pot over medium heat, melt butter. Sauté yellow onion, carrots, and potato for about 10 minutes. Add garlic and sauté for a few more minutes until fragrant.
- Stir in flour and continue to stir for 2 minutes. Add chicken stock and coconut cream and bring to a simmer. Cook until the mixture has thickened. Add salt, black pepper, cayenne, mustard powder, and thyme.
- Add shredded rotisserie chicken and green peas to the mixture. Stir to combine and remove from the heat to cool as you roll out the crust.
- Flour a flat surface and roll out each pie crust disk to make two 9×13” rectangular sheets.
- Transfer one sheet to the pie dish and shape. Pour the chicken pot pie filling over the crust.
- Using a pizza cutter, cut the second pie crust disk into small rectangular pieces. Place them across the top of filling, leaving some open spaces for steam to release as it’s baking.
- Brush the top with egg wash and bake for 30-35 minutes, or until the top is golden brown. Cool for 10 minutes before serving.
- Enjoy with friends and family on a cozy night in!