Chicken Pot Pie
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Poultry
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
  • ½ cup all-purpose flour
  • ¼ cup apple cider vinegar
  • 3 cups chicken broth
  • ¼ 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
  1. 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.
  2. 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.
  3. 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.
  4. Discard bay leaves and add in peas and parsley. Line the bottom of a 9x13 baking dish with pie dough, pour mixture in, roll out another pie dough and drape over mixture.
  5. Bake until the topping is golden brown, about 20 minutes. Let cool 5 to 10 minutes before serving.
Recipe by the minimalist table at https://www.daraboxer.com/theminimalisttable/chicken-pot-pie/