Chicken Pot Pie
This is the perfect chicken pot pie in my opinion. The leeks, herbs and comforting spices along with the extra flaky pie crust make this the perfect meal on a cold day.
Prep Time: 1 hour hour
Cook Time: 2 hours hours
Course: Dinner, Main Course
Cuisine: American, French
Keyword: Chicken, Extra Flaky Pie Dough, Pie, Pot Pie
Servings: 8
1 Pie Dish 9 inch
Rolling Pin
Medium Sized Pot
Chicken + Broth
- 2 lbs Bone-In Chicken Breast and Thighs
- 2-4 Cups Chicken broth
- 1 Onion Peeled and quartered
- 2 Carrots Peeled and cut into large pieces
- 1 Celery Stick Cut into large pieces
- 2 Garlic Cloves Peeled
- 1 Bunch of herbs Sage, Thyme, Rosemary and/or Parsley
Pot Pie
- 1 Cup Onion diced
- 1 Cup Leeks halved length wise and sliced
- 1 Cup Carrots diced
- 1/2 Cup Celery diced
- 1 Tbsp Garlic minced
- 1 1/2 tsp Thyme chopped
- 1 1/2 tsp Sage chopped
- 1/3 Cup Flour
- 1/3 Cup White Wine Sauvungion Blanc or Pino Grigio
- 2 Cups Chicken Broth
- 3/4 Cup Heavy Cream
- 2-3 tsp Better Than The Bouillon Chicken Base or granulated chicken bouillion
- 1/4 tsp Nutmeg
- 1/8 tsp Allspice
- 1/2 Cup Peas
- 3 Cups Chicken chopped into bite sized pieces
Chicken
In a medium pot or pan fitted with a lid add the chicken along with the vegetables, garlic and herbs. Fill with broth until covered.
Bring to a simmer and simmer for about 1 hour or until the internal temperature in the chicken breast reaches 165° and the temperature in the thighs reach 175°.
Remove the chicken to a bowl, remove the meat from the bone and chop into bite sized pieces.
Strain the broth from the veggies.
Pot Pie
Sauté carrot, leek, onion and celery in about a tablespoon of both olive oil and butter over medium to medium-high heat for about 6 minutes. Add in the garlic, thyme and sage. Cook for about 1-2 minutes until fragrant.
Sprinkle over your flour and cook for another minute. Pour in the wine, chicken broth and heavy cream. Bring to a simmer, mix in the chicken bouillon seasoning, nutmeg and allspice and allow to thicken.
Turn off the heat, stir in the peas and then fold in the chicken. The filling should be completely room temperature or cold before adding it to the pie dough
Roll out the bottom pie crust and place it into the pie dish. Place it in the refrigerator while you roll out the top crust.
Fill the pie with the room temperature or cold pot pie filling. Top the pie with the other pie dough and trim the edges so there is about a 1 inch overhang. Fold the top crust under the bottom crust.
Place the whole pie in the refrigerator for 20-30 minutes before crimping to keep the dough from getting too warm.
Crimp the crust and place the whole pie in the freezer for 30 minutes before baking.
Preheat the oven to 425°
Brush the pie with an egg wash and cut a few slits in the top.
Bake the pie at 425° for 30 minutes. Lower the temperature to 375° and bake for another 30 mins.