Chicken pot pie is comfort food for the soul. This chicken pot pie is so decadent and flavorful. It is nestled in a beautiful homemade crust that just embraces and absorbs all the delicius flavors of the filling.
Prepare the pie dough. See the link to my versatile pie crust in the recipe above.
While the dough is resting, prepare the filling. If you are using store bough pie crust, then just leave it in the refrigerator until you are done with the filling.
Season the chicken breasts with extra virgin olive oil, salt and pepper.
Place the seasoned chicken breasts on a cookie sheet and bake in a 375° oven for 20 minutes.
Shred the chicken by using a knife and “scraping” the chicken. Even if the chicken is not fully cooked, do not worry as it will cook in with the filling. Shred the chicken and keep it in the pan juices. Set aside.
Melt the butter and olive oil in a large deep pan. Add the onions, celery, carrots and thyme, twigs. Season with salt and pepper. Cook until the onions are translucent.
Add the garlic and almost immediately add the flour. Combine until you no longer see any flour.
Add the chicken along with the pan juices.
Slowly add the chicken broth and half and half all while stirring the mixture. Let it come to a simmer. Season with salt and pepper once more and continue to simmer for a few minutes to allow it to thicken up. Remove from the heat and dig out the thyme twigs, discard them in the trash.
Preheat the oven to 375° with a cookie sheet in the middle rack. Make sure the cookie sheet is big enough for the pie dish to fit on top of it.
If you made your own pie dough, once the dough has rested, divide the dough in half. Place one half back in the fridge.
Dust a countertop surface with flour and start by kneading the dough a little bit to make it more malleable.
Using a rolling pin, roll out the dough to form a circle that'll fit in a 9 inch pie mold. Roll out the dough enough so that the dough is overlapping the edges of the mold. So roll it out to like 11 inches if using a 9 inch pan.
Spray the bottom on the pie mold with cooking spray and place the dough in the pie dish. Press the dough to fit the mold, let the hanging dough as is, if there are longer parts, trim a bit but try to have at least 2 inches of overhang all around the edges of the pie dish.
Roll out and knead the other half of the crust.
Pour the filling over the bottom crust.
Place top crust over the filling.
Fold the edges of the top crust over the edges hanging from the bottom crust.
Using your fingers, crimp the edges so they stick together by pinching the dough with your thumb and index finger. You can also use a fork to bind them together by pressing down on them.
Cut a few slits on the top of the pie so that the steam can escape.
Brush the top crust with the whisked egg and sprinkle salt and pepper.
Place the pie on top of a cookie sheet and bake for 45 minutes
Let it rest for at least 15 minutes before serving.
Recipe Video Instructions
Notes
Preheat the cookie sheet in the oven before you place the pie on top of it. It will help the bottom crust cook evenly all the way through. Also, if you have time, use my versatile pie crust for this. Otherwise, store-bought is fine.