Description

This pot pie is made of buttery pie crust filled with peas, carrots, corn, potatoes, and chicken breast in a thick & creamy gravy.

Ingredients

4 pieces pie dough (see recipe above)

8 tablespoons extra virgin olive oil

2 boneless skinless chicken breasts, cubed

1 cup all-purpose flour

3 cups low-sodium chicken stock

1 1/2 cup milk

1 yellow onion, chopped

4 garlic cloves, minced

2 carrots, peeled & sliced

3 russet potatoes, peeled & diced

1 bag (8 oz.) frozen sweet peas

1 bag (8 oz.) frozen corn kernels

1 bunch fresh parsley, chopped

2 tablespoons dried thyme leaves

1 tablespoon paprika

salt

black pepper

butter (optional)

Instructions

In a medium skillet, heat 2 tablespoons EVOO over medium heat until shimmering, but not smoking. Add chicken cubes. Cook chicken for 10 minutes (or until cooked fully through), stirring regularly. Remove chicken and set aside.
In a large saucepan, add carrots and potatoes and cover with water. Bring to a boil. Let boil for 3 minutes. Reduce heat, cover, and simmer for 10 minutes. Once vegetables are tender, drain and set aside. Keep covered.
Preheat oven to 450°F
In a large pot, heat 6 tablespoons EVOO over medium heat until shimmering, but not smoking. Add onion and cook for 2 minutes, stirring frequently. Add garlic and cook for 1 minute. Stir in softened carrots and potatoes and cook for 1 minute.
Stir in flour, salt, and pepper. Continue stirring until blended well. Slowly whisk in chicken stock and milk. Stir continuously until thickened and bubbling. Stir in chicken, thyme, paprika, fresh parsley, and frozen corn & peas. Stir for one minute. Once combined, remove from heat.
Spoon chicken & vegetable mixture into prepared pie crusts. Set aside.
Take remaining dough out of refrigerator. Roll dough out on a lightly floured surface into 11-inch circles. Gently fold into quarters. Place dough over filled pies and unfold edges. Trim excess dough from edges. Seal edges together.
Place prepared pies into oven. Bake for 40 minutes, or until crust is golden-brown on top. When the pies have 15 minutes left in the oven, paint tops of crust with softened butter and cover edges with tinfoil to prevent them from becoming too browned or burnt.
When pies are finished, remove from oven and let stand for 5 minutes. Serve.

Prep Time: 30 minutes
Rest Time: 5 minutes
Cook Time: 1 hour 15 minutes
Category: Lunch, Dinner
Method: Oven Baked
Cuisine: American

Keywords: homemade, homemade dough, homemade crust, homemade pie crust, homemade pie, pot pie, chicken pot pie, dough, pie dough, puff pastry, puff, appetizer puff, dinner puff, extra virgin olive oil, olive oil, EVOO, chicken, boneless chicken, chicken breast, skinless chicken, boneless skinless chicken breast, chicken cubes, flour, unbleached flour, all-purpose flour, filling, chicken filling, pot pie filling, pie filling, chicken pie, stock, cooking stock, chicken stock, unsalted chicken stock, low sodium chicken stock, low sodium, low salt, milk, whole milk, vitamin d milk, yellow onion, onion, garlic, minced garlic, carrot, russet potato, potato, potatoes, russet potatoes, peeled potatoes, potato peeler, diced potatoes, fresh ingredients, organic, organic ingredients, pie recipe, dinner pie, dinner pie recipe, frozen ingredients, frozen peas, green peas, sweet peas, frozen green peas, frozen sweet peas, herb, herbs, fresh herbs, fresh herb, parsley, fresh parsley, parsley leaves, chopped parsley, fresh parsley leaves, italian parsley, curly parsley, curled parsley, thyme, thyme leaves, dried herbs, dried herb, dried thyme, dried thyme leaves, fresh thyme, fresh thyme leaves, thyme sprigs, spice, spices, ground spices, paprika, ground paprika, butterless