Homemade Chicken Pot Pie
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Ingredients
For the Filling:
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Chef’s Choice: |
For the Gravy:
- 3 tbsp organic butter
- 1 tbsp organic flour
- 2 tbsp organic tapioca starch
- 3 cups homemade or high-quality chicken stock
- 3 tsp Redmond’s Real Salt or pink salt
- 1 tsp ground black pepper
- 1–2 tsp fresh thyme
Instructions
1. Prepare the filling:
In a large frying pan, melt butter over medium heat. Add onion, celery, carrots, and potatoes. Season with salt and pepper, then sauté for about 5 minutes until the vegetables begin to soften. Add baby peas and cook another 5 minutes.
Turn off the heat and stir in the pre-cooked chicken. Set aside.
2. Make the gravy:
In a medium saucepan over medium heat, melt the butter. Whisk in the flour, tapioca starch, salt, and pepper until smooth.
Slowly pour in the chicken stock, whisking constantly, until the mixture thickens to the consistency of a hearty soup. Stir in the thyme, then remove from heat.
3. Assemble the pie:
Preheat the oven to 375°F.
In a 9-inch deep-dish pie pan (or similar baking dish), combine the vegetable and chicken mixture with the gravy. Stir gently to distribute evenly.
Cover the filling with a sheet of puff pastry, trimming the edges to fit the dish neatly.
4. Bake:
Cover the dish with foil and place it on a cookie sheet to catch any drips.
Bake for 45 minutes. Then, increase the oven temperature to 400°F, remove the foil, and continue baking for 20 minutes, or until the puff pastry is golden brown and flaky.
Note: The puff pastry may puff up in the center while baking — this is completely normal and will settle once removed from the oven.
5. Serve and enjoy:
Let rest for a few minutes before serving. This cozy, nourishing pot pie is the perfect way to turn simple ingredients into a comforting, wholesome meal.
In a large frying pan, melt butter over medium heat. Add onion, celery, carrots, and potatoes. Season with salt and pepper, then sauté for about 5 minutes until the vegetables begin to soften. Add baby peas and cook another 5 minutes.
Turn off the heat and stir in the pre-cooked chicken. Set aside.
2. Make the gravy:
In a medium saucepan over medium heat, melt the butter. Whisk in the flour, tapioca starch, salt, and pepper until smooth.
Slowly pour in the chicken stock, whisking constantly, until the mixture thickens to the consistency of a hearty soup. Stir in the thyme, then remove from heat.
3. Assemble the pie:
Preheat the oven to 375°F.
In a 9-inch deep-dish pie pan (or similar baking dish), combine the vegetable and chicken mixture with the gravy. Stir gently to distribute evenly.
Cover the filling with a sheet of puff pastry, trimming the edges to fit the dish neatly.
4. Bake:
Cover the dish with foil and place it on a cookie sheet to catch any drips.
Bake for 45 minutes. Then, increase the oven temperature to 400°F, remove the foil, and continue baking for 20 minutes, or until the puff pastry is golden brown and flaky.
Note: The puff pastry may puff up in the center while baking — this is completely normal and will settle once removed from the oven.
5. Serve and enjoy:
Let rest for a few minutes before serving. This cozy, nourishing pot pie is the perfect way to turn simple ingredients into a comforting, wholesome meal.