I love chicken pot pie SO MUCH. I have another chicken pot pie recipe on cookooree which was a Cook's Illustrated recipe, which was delicious but took two days to make. This recipe is a combination of a New York Times recipe and a Whole Foods recipe. I forgot to put the frozen peas in, which is why you don't see them in the photo. But this is a great recipe and doesn't take long at all, depending on if you are a fast vegetable chopper!
Ingredients
- 5 or 6 tablespoons butter, divided
- 1 medium yellow onion, chopped
- 1 leek, just the white and pale green, sliced thin
- 2 large carrots, chopped
- 2 stalks celery, thinly sliced
- 1 pound button mushrooms, quartered
- 3 small yukon gold potatoes, cubed small
- 3 tablespoons all-purpose flour
- 1 1/2 chicken broth
- 2 cups bite-size pieces rotisserie chicken
- 1/2 to 1 cup frozen peas
- 1/2 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper, to taste
- 1 (9-inch) pie crust, in a pie pan
- 1 prepared pie crust top
- OR two frozen pastry circles
Directions
Preheat oven to 400°F.
Melt 2 or 3 tablespoons of the butter in a large heavy skillet. Add the onions, carrots, and celery and cook over medium heat until softened but not browned, about 10 minutes. Set aside in a bowl. Add remaining 1-2 tablespoons butter to skillet, add mushrooms and diced potatoes and cook over medium high heat until the mushrooms have given off their moisture and the potatoes are a little brown and are tender, about 10 minutes. Return onion mixture to skillet and stir in flour. Cook for 1 minute. Add broth slowly, while stirring, and bring to simmer. Stir until thickened, then add chicken, peas, cream, thyme and salt and pepper.
Using a slotted spoon, fill pie crust with chicken and vegetable filling. Moisten edge of pie crust with water and arrange pie crust top on top, sealing the edges with a fork. Cut slits into the top of the pie. Bake for 30 to 40 minutes, until pie crust is golden brown and filling is bubbling. Set aside to let rest for 10 minutes, then serve.
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Comments
I just made this tonight and realized that I never explained when to put in the leeks! I assume you put them in with the carrot, celery, and onion...I put mine in later, and they were good, but not that yummy sauteed leek flavor you'd get by actually sauteeing. SORRY!
hot update: i made this and it was SO GOOD that i will make it AGAIN this week.
oh girl, i will be making this night after next. thanks!!!