Chicken Pot Pie
Chicken pot pie fills a butter pie crust with chicken, carrots, potatoes, and peas bound in a creamy roux-based sauce, then bakes until the top turns golden and the filling bubbles. The roux - butter cooked with flour - thickens into a rich sauce when chicken broth and heavy cream are whisked in, coating every piece of filling. Pre-boiling the carrots and potatoes ensures they cook through evenly within the oven time, while peas go in last to keep their color and slight crunch. Brushing the top crust with egg wash produces a glossy, deeply golden surface during baking. After 35 minutes at 200 degrees Celsius, the filling should be visibly bubbling at the edges, and breaking through the flaky crust reveals the thick cream sauce underneath.
Adjust Servings
Instructions
- 1
Cut chicken into bite-sized pieces and season with salt and pepper.
- 2
Dice carrots and potatoes and boil until tender.
- 3
Melt butter, make a roux with flour, then add broth and stir until thick.
- 4
Add cream, chicken, and vegetables; mix to form the filling.
- 5
Line dish with crust, add filling, top with crust, bake at 200C for 35 minutes.
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