CHICKEN POT PIE -deconstructed

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 Blogger Ahead of Thyme Homemade chicken pot pie is loaded with a delicious, creamy, savory filling contained by a crispy, buttery, and flaky pie crust. It stores and freezes well.

Ok so I ended up making it deconstructed - had initially planned to use a store bought crust then decided to serve it over mashed potatoes. It was still fabulous! Also added frozen corn as well.



  • 2 tablespoons butter
  • 1 medium onion, diced
  • 1 tablespoon garlic, minced
  • 3 medium carrots, thinly sliced
  • 3 ribs celery, thinly sliced
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth
  • 1/4 cup sour cream or heavy cream
  • 2 cups cooked chicken, shredded or chopped
    • 1 cup frozen peas
    • 1/2 teaspoon salt (or to taste)
    • 1/4 teaspoon ground black pepper (or to taste)

    MAKE THE CHICKEN POT PIE FILLING:

    1. In a large skillet, melt butter over medium-high heat until it starts to bubble, about 1 minute. Add onion, garlic, carrots and celery. Sauté until tender, about 2 minutes.
    2. Add flour and stir well until thickened into a paste, about 1 minute.
    3. Slowly add chicken broth and sour cream. Mix well until smooth and bring the mixture to a simmer. Let it simmer over medium heat until thickened to a desired consistency (similar to gravy), about 2-3 minutes.
    4. Turn off heat. Stir in chicken and peas and season with salt and pepper. Set the chicken pot pie filling aside, allowing it to cool down a bit.

    ASSEMBLE THE PIE AND BAKE:

    1. Preheat oven to 400F.
    2. Remove the pie dish lined with the chilled pie crust lined from the fridge and fill it with the chicken mixture.
    3. Place the top crust over the filling to form a lid (It should completely cover the edge of the bowl)
    4. Tuck in the excess overhanging dough and press down to seal the edge. Flute the edges of the pie crust (to make it look pretty).
    5. Cut out a few small vents on the top crust with a knife. Apply egg wash (beat 1 egg with tsp of water)  over the top pie crust and season with some salt and pepper.
    6. Bake until the top turns golden brown, about 30 minutes. Let it rest for 15 minutes, then slice and serve.

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