Chicken Pot Pie

Today, we’re making a chicken pop pie. So let’s get started.

Why You’ll Love This

My gosh, it smells so good.

I love frozen peas. They’re so good.

I just shredded a rotisserie chicken from the supermarket. It gives you just about three cups and I swear, no one’s going to know. For another convenient and delicious meal, consider making an easy homemade hamburger helper recipe.

You can see big flakes of butter all throughout the homemade flaky pie dough. That’s going to be delicious and so flaky too.

Homemade pie is like one of the best things ever.

That pie is a symphony of flavors. It’s so delicious.

Ingredients

celery
carrot
onion
garlic
half a cup of celery
a cup of carrots
a cup of onion
Mince that garlic
a quarter cup of butter
a third of a cup of all-purpose flour
one and three quarter cups of chicken stock
half a cup of heavy cream
a teaspoon of salt
two teaspoons of fresh chopped thyme
half a teaspoon of freshly cracked ground pepper
frozen peas
three cups of shredded chicken
two rounds of my favorite pie dough, just minus the sugar
heavy cream (for brushing)

Instructions

Chop your celery, carrot, onion, and mince that garlic.
Take a quarter cup of butter and plopping it right into a big skillet.
Over medium heat, get it nice and melty, then a lot of the veggies.
Add those veggies right over that butter.
Stir it up.
Cook these veggies for about five minutes until they’re softened. For another comforting meal, try this hearty traditional Irish vegetable soup.
Sprinkle that flour in and stir, stir, stir.
Cook for an additional two minutes.
Add one and three quarter cups of chicken stock right into the pan.
Stir it in.
Add half a cup of heavy cream.
Stir in a teaspoon of salt, two teaspoons of fresh chopped thyme, and half a teaspoon of freshly cracked ground pepper.
Reduce your heat to low, and then just simmer until the sauce thickens up.
Once it’s thicken up, add those frozen peas.
Stir in three cups of shredded chicken.
Transfer this to a bowl so it cools down a little bit.
Roll out pie dough into a 12 inch circle.
Roll it back into your pie dish and get it all placed.
Add the filling into our pie, similar to how you would prepare a comforting healthy superfood shepherd’s pie.
Even this add into a nice layer.
Roll the second disc of dough out and place it on top.
Trim any excess off.
Tuck the edge under.
Give it a little bit of a crimp.
Brush the top with some heavy cream.
Cut a few slits on the top.
Place this on a rimmed baking sheet and pop it into the oven for 25 for about 20 minutes, then reduce to 350 and continue baking until it’s bubbling and golden. About 40 more minutes.

Cooking Tips

Make sure you stir frequently. You don’t want anything to burn.

Just slowly add it so it’s nice and incorporated.

If your pie dough sits, it’s a recipe for disaster.

Try not to stretch your dough too much. You just want to like push it in basically.

Crimping the edge makes it look pretty and also just helps seal it a little bit more.

It’s totally optional though.

The last step is to cut a few slits on the top just for venting.

Place this on a rimmed baking sheet.

That pie is a symphony of flavors. It’s so delicious. I hope you get a chance to make this recipe, or perhaps try some quick weeknight garlic butter steak bites.

Easy Homemade Chicken Pop Pie with Flaky Pie Dough

This chicken pop pie is a symphony of flavors and smells incredibly good. Featuring a rich, creamy chicken and vegetable filling, it uses convenient shredded rotisserie chicken and is topped with a delicious, flaky homemade-style pie dough. It’s a comforting classic that everyone will love.

1/2 cup celery, chopped
1 cup carrots, chopped
1 cup onion, chopped
2 cloves garlic, minced
1/4 cup unsalted butter
1/3 cup all-purpose flour
1 3/4 cups chicken stock
1/2 cup heavy cream
1 teaspoon salt
2 teaspoons fresh chopped thyme
1/2 teaspoon freshly cracked ground pepper
1 cup frozen peas
3 cups shredded cooked chicken (from a rotisserie chicken)
2 rounds pie dough (store-bought or homemade, unsweetened)
1-2 tablespoons heavy cream (for brushing)

Chop your celery, carrot, and onion. Mince the garlic.
Take a quarter cup of butter and melt it in a big skillet over medium heat.
Add the chopped celery, carrots, and onion to the melted butter. Stir and cook for about five minutes until the vegetables are softened.
Sprinkle the all-purpose flour into the skillet and stir constantly. Cook for an additional two minutes, stirring frequently to prevent burning.
Add one and three quarter cups of chicken stock right into the pan. Stir it in thoroughly.
Add half a cup of heavy cream. Stir in a teaspoon of salt, two teaspoons of fresh chopped thyme, and half a teaspoon of freshly cracked ground pepper.
Reduce your heat to low and simmer until the sauce thickens up, stirring occasionally.
Once the sauce has thickened, add the frozen peas and stir them in.
Stir in the three cups of shredded chicken.
Transfer this chicken and vegetable filling to a bowl and let it cool down a little bit.
Roll out one round of pie dough into a 12-inch circle. Carefully place it into your pie dish, gently pushing it in without stretching too much.
Add the cooled filling into your pie dish, spreading it into a nice, even layer.
Roll the second disc of dough out and carefully place it on top of the filling.
Trim any excess dough from the edges. Tuck the edge of the top crust under the bottom crust and crimp the edges to seal.
Brush the top of the pie with some heavy cream.
Cut a few slits on the top crust for venting.
Place the pie on a rimmed baking sheet. Bake in a preheated oven at 425°F (218°C) for about 20 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for about 40 more minutes, or until the pie is bubbling and golden brown.

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