Pot pie is a popular dish with a long and vivid history, dating back to the Roman Empire, when it was regularly served at banquets. The savory pies are always filled with meat such as chicken, beef, lamb, or turkey, along with vegetables such as peas, potatoes, and carrots.
American Chicken Pot Pie
Course: MainCuisine: AmericanDifficulty: Medium4
servings20
minutes50
minutes460
kcal1
hour10
minutesPot pie is a popular dish with a long and vivid history, dating back to the Roman Empire, when it was regularly served at banquets. The savory pies are always filled with meat such as chicken, beef, lamb, or turkey, along with vegetables such as peas, potatoes, and carrots.
Ingredients
2 pie crusts
1 lb. chicken, cooked, about 3 – 3 ½ cups
2 Tbsp. butter
½ cup celery, finely chopped
1 cup carrots, finely chopped
1 small sweet onion, finely chopped
2 cloves garlic, crushed
½ cup flour, gluten-free 1-to-1 blend
¾ cup milk, cashew or almond milk
1 ¼ cups broth, chicken or vegetable, regular sodium
½ tsp. salt, to taste
¼ tsp. black pepper
¼ tsp. thyme, dried
¼ tsp. rosemary, dried
¼ tsp. tarragon, dried
¾ cup frozen peas
¾ cup frozen corn
1 egg, optional
1 Tbsp. milk, optional
Directions
- Prepare homemade pie crusts. Roll each one out to 11-inches across for a 9-inch pie plate.
- Cook Instant Pot shredded chicken or use a rotisserie chicken.
- Preheat oven to 425 degrees.
- In a large skillet or Dutch oven add butter, celery, carrots, and onion. Sauté over medium heat for 7-8 minutes.
- Add crushed garlic and continue sautéing for 1 minute.
- Reduce heat to low and sift in flour. Stir flour into vegetables until it is well combined.
- Incrementally add in chicken broth and milk. Stir well after each addition and wait until the sauce thickens slightly to add the next amount. Once all liquid has been added cook over low heat, stirring constantly, for 2-3 minutes.
- Turn off heat and stir in salt, pepper, herbs, peas, and corn.
- Place one 11-inch pie crust on the bottom of a 9-inch pie plate that has been sprayed with non-stick cooking spray.
- Add chicken along the bottom of the pie crust and pour in the vegetable sauce.
- Cover the chicken and vegetables with the second pie crust. Trim the excess with a sharp knife. Tuck in the edges, squeezing the bottom pie crust to the top pie crust so the entire pot pie is sealed. Using both thumbs, push in 1-inch segments along the edge to create a fluted effect.
- Cut a few vent holes in the top of the pie dough so steam can be released while baking.
- Optional: Whisk together one egg and a tablespoon of milk. Brush egg wash over the pie crust to make it golden and flaky.
- Bake chicken pot pie in the preheated oven for 45-50 minutes or until the top is golden brown. Make sure you place an extra pan underneath the pot pie to catch any drippings.
- Once the pot pie is cooked, let it cool for 10-15 minutes before serving. Enjoy!
