By Chef Alli
Chicken Pot Pie
Ingredients
Filling
- 1/4 cup unsalted butter
- 1/8 tsp. dried thyme leaves
- 1 tsp. mustard powder
- 1 tsp. chicken base paste
- 3 celery ribs, sliced
- 3 carrots, diced
- 1 yellow onion, diced
- 1/4 cup all-purpose flour
- 2 cups cooked, chopped chicken
- 2 cups chicken broth
- 1 can evaporated milk (or 1 cup heavy whipping cream)
- 1/3 cup frozen peas
- Kosher salt and freshly ground black pepper, to taste
Instructions
In a large skillet over medium heat, melt butter; add thyme, mustard, and chicken base paste, along with celery, carrots and onions. Cover skillet and cook veggies, stirring often, until tender. Add chicken, then add flour and stir to coat vegetables and chicken in skillet, letting flour cook for 2-3 minutes until nicely golden brown (very important!!).
Remove skillet from heat and very slowly, working a little at a time, pour in chicken broth, using a flat whisk to whisk well after each broth addition, until sauce is smooth and all broth has been added. Whisk in evaporated milk or cream. Season to taste with salt and pepper, then add peas.
Pour filling into a greased deep dish pie plate and top with crust of your choice: canned biscuits, pie crust, puff pastry (I love to make a lattice with the puff pastry - so fun!), or even crescent roll dough. If using pie crust, puff pastry dough, or crescent roll dough, cut a "vent" in the top.
Bake pot pie in a preheated 375 degree F. at center. Let pop pie rest for 5 minutes before serving.
Dig in!
Want to make the Grand Slam Chicken Pot Pie Crescent Braid? Try Chef Alli's recipe here
