For me, it's all about those little green peas in a chicken pot pie. To this day, I still double the peas in this recipe!
Swap option: If making a homemade piecrust is your thing, go for it, but a store-bought one is perfectly suitable in a pinch.
- 2 carrots, diagonally cut into 1/4-inch thick slices
- 3 cups water
- 1 medium-sized russet potato, peeled and cubed
- 1 medium-sized yellow or white onion, roughly chopped
- 1/2 cup fresh or frozen English peas
- 6 tablespoons salted butter
- 2 1/2 cups chicken broth
- 1 1/2 cups heavy cream
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme, crushed
- 1/8 teaspoon ground sage
- 6 tablespoons flour
- 4 cups cubed cooked chicken or turkey
- 14.1-ounce package refrigerated pie crusts, use one pie crust
1. Preheat the oven to 425°F.
2. Bring water, carrots, potato, onion and peas to a boil in a 2-quart saucepan over medium-high heat.
3. Reduce the heat, cover and cook until veggies are crisp-tender, about 10 minutes.
4. Drain well and set the mix aside.
5. Lightly grease a 3-quart baking dish or casserole dish.
6. Melt the butter in the same saucepan over medium heat. Add the flour and cook, stirring constantly,until mixture turns golden-brown, about 5 minutes. Slowly add the chicken broth, cream, salt,pepper, thyme and sage. Cook, stirring often, until thickened and smooth, about 5 minutes.
7. Place the chicken into a prepared dish. Top with the cooked vegetables and cream sauce and gently stir to combine.
8. Place the pastry over the top of the filling; flute the edges, and cut slits in the top of the pastry for any steam to escape while it bakes.
10. Bake the in a preheated oven until the crust turns golden brown, 25 to 30 minutes.
11. Let is sit for a few minutes before serving then dig in!