Prepare to embark on a culinary journey that transforms the classic chicken pot pie into a mouthwatering masterpiece that will have your family begging for seconds! This isn't just another boring dinner recipe - it's a warm, comforting embrace on a plate, complete with golden, flaky crust and creamy chive-infused mashed potatoes that will make your heart (and stomach) absolutely swoon. Get ready to elevate your home cooking game and become the kitchen hero you were always meant to be!
Prep Time: 30 mins
Cook Time: 1 hrs
Total Time: 1 hrs 30 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 lb chicken breast, cooked and shredded
- 1 cup frozen peas
- 1 cup carrots, diced
- 1/2 cup celery, diced
- 1/4 cup onion, diced
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1 tsp thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1 pie crust
- 2 lbs potatoes, peeled and cubed
- 1/2 cup milk
- 1/4 cup butter
- 1/4 cup chives, chopped
Instructions
- Preheat your oven to 425°F (220°C) to ensure it's ready for the pot pie.
- In a large pot, bring water to a boil and add the cubed potatoes. Cook for about 15-20 minutes, or until they are tender. Drain the potatoes and set aside.
- In a large skillet over medium heat, melt 2 tablespoons of butter. Add the diced onion, celery, and carrots. Sauté for about 5-7 minutes, or until the vegetables are softened.
- Add the cooked and shredded chicken to the skillet, followed by the frozen peas, thyme, salt, and black pepper. Stir to combine.
- Sprinkle the flour over the chicken and vegetable mixture, stirring well to coat everything evenly. Cook for an additional 2-3 minutes to cook off the raw flour taste.
- Gradually pour in the chicken broth, stirring constantly to prevent lumps. Bring the mixture to a simmer and cook for about 5-10 minutes, or until it thickens. Remove from heat.
- Transfer the chicken mixture into a pie dish. Roll out the pie crust and place it over the filling, trimming any excess dough. Cut a few slits in the top to allow steam to escape.
- Place the pot pie in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown. Keep an eye on it to prevent over-browning; you can cover the edges with foil if necessary.
- While the pot pie is baking, prepare the chive mashed potatoes. In a large bowl, mash the cooked potatoes with the remaining butter, milk, salt, and pepper until smooth and creamy. Stir in the chopped chives.
- Once the pot pie is finished baking, remove it from the oven and let it cool for about 5-10 minutes before serving. Serve the chicken pot pie alongside a generous scoop of chive mashed potatoes.
Tips
- For extra-tender chicken, consider poaching the breast in broth instead of using pre-cooked chicken.
- Make sure your pie crust is cold before rolling to ensure maximum flakiness.
- Don't skip letting the pot pie rest after baking - this helps the filling set and makes serving easier.
- Use fresh chives if possible for a more vibrant flavor in your mashed potatoes.
- To prevent a soggy bottom crust, you can pre-bake the bottom crust for 10 minutes before adding the filling.
- For a glossy, golden crust, brush the top with an egg wash before baking.
- If you're short on time, rotisserie chicken works great as a quick substitute for homemade shredded chicken.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 25g
Fat: 16g
Saturated Fat: 7g
Cholesterol: 85mg
