Classic Chicken Pot Pie

Name: Classic Chicken Pot Pie
Prep time: 1 h
Cook time: 50 min
Total time: 1 h 50 min
Cuisine: American
Ingredients: 1 recipe prepared pie dough or puff pastry; 1.5 pounds chicken breast; 1 stick butter; 3 slices bacon, diced; 1 yellow onion, diced; 2 carrots, peeled and diced; 1 parsnip, peeled and diced; 3-5 stalks celery, diced; 5 cloves garlic, minced; 8 oz cremini mushrooms, quartered; 4 oz french green beans, cut into 1 inch pieces; 1/2 cup flour; 1 quart chicken stock; 1/2 cup heavy cream; salt and pepper to taste; 1 tspn fresh chopped sage; 1 tspn fresh chopped thyme; 1 tspn garlic powder; dash hot sauce; zest from 1/2 lemon

2 steps

Prep:1hCook:50min

a comforting classic that can't be beat. Feel free to use rotisserie chicken and store bought dough for quicker recipe.

Updated at: Thu, 17 Aug 2023 05:10:50 GMT

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Instructions

Step 1

-Set your oven to 385*F. -If using rotisserie chicken, shred the chicken into bite sized chunks and set aside. If using uncooked chicken breasts, season them with salt and pepper, sear them on both sides, then finish cooking them in the oven until an internal temperature of 165. Cool and shred. -In a large dutch oven or heavy duty pot, melt the 1 stick of butter and add the 3 slices of diced bacon. Cook on medium heat just until the bacon starts to brown then add the onions and mushrooms. Cook for 3-4 minutes, stirring now and then, until the onions begin to turn color and mushrooms begin to brown a bit. -Add the carrot, celery, parsnip and garlic and cook on medium for 3 minutes. Sprinkle in the flour and cook for 2 minutes, stirring frequently, then add all the chicken stock. Stir well and be sure to scrape up any of the browned bits from the bottom of the pan. -Once the mixture comes to a light bubble/boil add the green beans and turn to medium low heat and cook for another 6-10 minutes stirring frequently. We want the flour to cook into the stock and thicken the mixture well but lose its raw flour taste.

Step 2

-Once well thickened, turn off the heat and remove from the stove. Stir in the heavy cream, chopped fresh herbs, galric powder, hot sauce and lemon zest. Stir well then add the chicken and taste it. adjust seasoning with salt and pepper to your liking, then transfer to an appropriate sized baking dish (I like a large oval or 8x12). -Allow this mixture to cool for 30 minutes on the counter or in the fridge, then roll out the dough large enough to cover the pan. Brush the edges of your dough with the beaten egg then invert the dough and press the edges lightly to the pan so the egg wash help seal the edges. -Use the remaining egg wash to brush the top of the dough, then use a small knife to score it a few times. You can also use the knife to create a pattern by lightly scoring the dough, just be careful not to go too deep. -Season the top of the dough with salt and bake at 385* for 40-55 minutes or until the dough is nicely browned all oven and crisp throughout. -Cool for 15 minutes before serving.