Chicken and vegetables in a creamy sauce are topped with a flaky crust for the perfect comforting meal.
Ingredients
- ▢½ onion chopped
- ▢2 cloves garlic minced
- ▢⅓ cup butter
- ▢1 small potato peeled and diced ½”
- ▢½ teaspoon poultry seasoning or to taste
- ▢¼ teaspoon thyme leaves
- ▢⅓ cup flour
- ▢1 ¼ cup chicken broth
- ▢⅔ cup light cream
- ▢1 cup celery diced
- ▢1 large carrot peeled and chopped
- ▢½ cup corn thawed if frozen
- ▢2 ½ cups cooked chicken or rotisserie chicken, chopped
- ▢½ cup green peas thawed if frozen
- ▢1 tablespoon fresh parsley
- ▢1 recipe double pie crust
- ▢1 egg yolk
Instructions
- Preheat oven to 400°F.
- Placed diced potatoes in a small saucepan with water. Simmer covered until potatoes are tender, about 10 minutes. Drain well.
- Place butter in a saucepan. Add onion, garlic, and seasonings cook over medium heat until softened, about 3-4 minutes. Add carrots and celery and cook until tender, about 5-6 minutes more. Stir in corn.
- Sprinkle flour over onions and cook 1 minute.
- Whisk in cream and chicken broth a little bit at a time until smooth. It will seem thick at first. Continue adding a little at a time whisking until smooth. Simmer 1 minute.
- Add drained potatoes, peas, and chicken. Cook 1 minute more. Stir in parsley. Taste and season with salt and pepper.
- Line a 9″ deep-dish pie pan with a pastry crust. Add filling and top with second pie crust. Whisk egg yolk with 1 tablespoon water. Brush the pie crust with the egg mixture. (Sprinkle with fresh herbs and/or a pinch of kosher salt if desired).
- Bake 35-40 minutes. Cover the edges of the crust with foil during the last 15 minutes to avoid over-browning.
- Rest 10-15 minutes before cutting to thicken.
Recipe Notes
Cut slits in the pastry to allow to vent.
Allow the pie to cool so it can set up a bit and isn’t runny.
Brushing pastry with egg makes it shiny and golden.