A Classic Recipe for Making the Best Homemade Chicken Pot Pie

Made with chicken, peas, carrots, and pearl onions, then topped with a good puff pastry, discover our tasty homemade chicken pot pie recipe.

Ingredients

• 3 tablespoons (45 ml) of canola oil
• 2 pounds of chicken (907 g), cut into ½ inch diameter pieces
• 1 teaspoon (5 ml) of salt
• ½ teaspoon (2.5 ml) of black pepper
• ½ cup (120 g) of butter
• 1 onion, diced
• 3 cloves of garlic, minced
• ½ cup (60 g) of all-purpose flour
• 2 cups (500 ml or 16 oz) of chicken broth
• 1 cup (250 ml) of 15% cream
• 1 ½ tablespoons (23 ml) of fresh thyme
• 1 ½ cups (375 ml or 12 oz) of frozen peas and carrots
• 1 cup (250 ml or 8 oz) of frozen pearl onions
• 2 tablespoons (30 ml) of fresh parsley, chopped
• 1 prepared pie crust
• 1 egg, lightly beaten

Preparation

1. Preheat the oven to 400°F (200°C). Set aside.
2. Heat the oil in a large pan and cook the chicken seasoned with salt and pepper completely.
3. In the same pan, melt the butter. Add the onions and cook for about 5 minutes until they are translucent.
4. Add the garlic and cook for 1 more minute.
5. Season the onions and garlic with salt and pepper and sprinkle with flour. Using a whisk, stir and cook the flour for about 1 minute.
6. Add the chicken broth, let simmer while whisking, until thickened.
7. Stir in the cream, continue cooking, then add the fresh thyme, frozen peas, carrots, and pearl onions.
8. Add the chicken and cook until everything is hot.
9. Remove the pan from the heat, add the parsley, and adjust the seasoning.
10. Pour the mixture into the crust and place the second pastry on top. Seal the edges well.
11. Brush the top of the crust with the egg, and transfer the pie dish to a baking sheet.
12. Bake in the oven for 25 to 35 minutes or until the crust is golden and the filling is bubbling.

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