Chicken Pot Pie was one of my favorite dishes when I was a kid. Unfortunately, I always ate the frozen ones. I didn’t know what I was missing. So since I know loads more about cooking now, I wanted to make a Chicken Pot Pie from scratch, and here it is! This is a southern staple and has been around since British settlers came to America. it has now become as American as apple pie and baseball! So since winter is coming around, why not enjoy a creamy, delicious Chicken Pot Pie with your family? Trust me, you will thank me later!

 

Ingredients for Chicken Pot Pie:

• 4 Chicken breasts
• 2 Tbsp fresh rosemary
• 2 Tbsp fresh sage
• 2 Tbsp fresh thyme
• 3 bay leaves
• 2 quarts chicken stock
• 1-pint heavy cream
• 1/4 cup lemon juice
• 4 carrots, diced
• 1 onion, diced
• 1 Tbsp cayenne pepper
• 1 Tbsp mustard powder
• 2 Tbsp salt
• 3 cups flour
• 2 cups butter
• 2 sheets phyllo dough (Puff Pastry)
• 2 Tbsp minced garlic
• 2 eggs

Instructions for Chicken Pot Pie:

1. Place your butter in a large pot and let it melt completely on medium heat.
2. Add all the vegetables, except for the garlic, and cook on medium heat till the carrots are tender.
3. Add the garlic and spices, cook on low till aromatic.
4. Add the flour and make a roux.
5. Cook the roux for 2 minutes on low, then add the heavy cream and stir vigorously with a whisk.
6. Add the chicken stock, chicken, and herbs to the pot, and let simmer on medium low heat for 20 minutes to cook the chicken.
7. Once the chicken is cooked, pull the chicken out and let cool.
8. Turn your stove off to prevent the cream mixture from burning.
9.  Cut the chicken up into bite-sized pieces and place them back into the cream mixture.
10. Place the mixture into oven-safe bowls or a Dutch oven, filling them 2/3 of the way up.
11. Wash the top edges of the bowls with an egg wash made by whisking the 2 eggs together.
12. Place the puff pastry dough on top of the bowls (roll out a bit beforehand if needed), making sure to create a vent for the steam.
13. Baste the top of the dough gently with the egg wash.
14. Bake at 350 degrees Fahrenheit for 30 min or till the top is golden and flaky.
15. Remove the chicken pot pies from the oven carefully, and let cool for 10 minutes before serving. Enjoy!

 

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