Chicken Pot Pie

For the Filling:

• 4 tbsp butter

• 1 small onion, diced

• 2 carrots, diced

• 2 celery stalks, diced

• 3 cloves garlic, minced

• 1/3 cup all-purpose flour

• 2 cups chicken broth (or other bone broth)

• 1 cup whole milk (or heavy cream for extra richness)

• 1/2 tsp salt

• 1/2 tsp black pepper

• 1/2 tsp dried or fresh herbs - thyme, rosemary, sage

• 2 ½ cups cooked, shredded or diced chicken

• 1 cup frozen peas/corn (optional)

• 1 tbsp chopped fresh parsley

For the Crust:

• See recipe for Sourdough Pie Crust

  
  

Instructions

1. Make the Crust (If Homemade)

1. Have 2 discs of crust chilled in the fridge

   
   

2. Prepare the Filling

1. In a large Dutch oven, melt butter over medium heat. Add onions, carrots, and celery. Cook for 5-7 minutes, until softened.

2. Add garlic and cook for another minute.

3. Add slightly more butter if the veggies have soaked it all up before stirring in flour coating the veggies and cook for 1 minute.

4. Gradually whisk in chicken broth, followed by milk. Cook until thickened, about 3-5 minutes.

5. Stir in salt, pepper, thyme, and rosemary.

6. Add cooked chicken, peas, corn, and parsley. Remove from heat and let cool slightly.

   
   

3. Assemble the Pie

1. Preheat oven to 400°F (200°C).

2. Roll out one pie crust and fit it into a 9-inch pie dish.

3. Pour the filling into the crust.

4. Roll out the second pie crust and place it over the filling. Seal and crimp the edges, then cut a few slits in the top for steam to escape.

5. Brush the top with an egg wash (1 beaten egg + 1 tbsp milk) for a golden crust.

   
   

4. Bake and Serve

1. Place the pie on a baking sheet (to catch any drips) and bake for 35-40 minutes, or until the crust is golden brown.

2. Let cool for 10-15 minutes before serving.