Description
Immerse yourself in the comforting embrace of a classic pot pie elevated by a vibrant and fresh twist.
Ingredients
Scale
- 2 cups cooked chicken breast, shredded or diced
- 1 cup carrots, diced
- 1 cup celery, chopped
- 1 cup frozen peas
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups chicken broth
- 1/2 cup heavy cream
- 1 tablespoon fresh thyme, chopped
- 2 tablespoons fresh parsley, chopped
- Zest of 1 lemon
- 2 tablespoons lemon juice
- Salt and black pepper, to taste
- 1 refrigerated pie crust
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 400°F (200°C).
- Heat butter in a skillet, add onions, carrots, celery, and sauté for 5-7 minutes.
- Add garlic and cook for 1 minute.
- Stir in flour, then gradually whisk in chicken broth and cream, simmering until thickened.
- Add chicken, peas, lemon zest, juice, thyme, parsley, salt, and pepper. Remove from heat.
- Pour filling in prepared pie dish, cover with pie crust, and apply egg wash.
- Bake for 25-30 minutes until golden. Rest for 10 minutes before serving.
Notes
The filling can be prepared a day in advance to deepen flavors. For a dairy-free option, substitute heavy cream with low-fat alternative or coconut milk.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
Nutrition
- Calories: 350 kcal
- Sodium: 750 mg
- Protein: 25 g