Oliver’s Chicken Pot Pie

Serves 6-8

Oliver’s Chicken Pot Pie

When my son, Oliver, knows that I’m making chicken pot pie for dinner his eyes light up with excitement. This is his most requested meal for me to make, so it’s on rotation in our household. Oliver told me that double-crust pastry is a must when making the pie, so we happily worked together in the kitchen. When Oliver was in daycare, this was the most requested dish whenever they had potluck meals. I hope that you make this in your kitchen with your family and friends and create some memories!

Ingredients

  • 1 large egg
  • 1 tablespoon of water
  • 1 double-crust pie pastry or store bought pie crust
  • 5 tablespoons, unsalted butter
  • 1 large leek (2 cups), white part only, thinly sliced, rinsed under cold water to remove dirt
  • 1 cup carrots, peeled, small diced
  • 1 cup celery, small diced
  • 5 tablespoons all-purpose flour, plus more for work surface
  • 1⁄2 cup white wine
  • 3 cups of low-sodium chicken stock
  • 1⁄2 cup of heavy cream
  • 4 cups of herb roasted chicken or store bought rotisserie
  • 1 cup of frozen sweet peas
  • 2 teaspoon of minced fresh tarragon
  • 2 teaspoon of minced fresh thyme
  • 1 teaspoon of kosher salt
  • 1⁄2 teaspoon of black pepper
  • Flaky sea salt

Directions

  • 1. Preheat oven to 350 F.
  • 2. Prepare the pie pastry.
  • 3. Melt the butter in a large Dutch oven over medium heat. Add the leeks, carrots, salt, and pepper and cooked until softened, about 5 minutes.
  • 4. Add thyme and tarragon and cook until fragrant. Stir in the flour and cook for 5 mins. Slowly whisk in the wine, scraping up any browned bits. Turn heat to medium-low and stir in broth and cream.
  • 5. Simmer until the mixture thickens and coats the back of the spoon, about 10 minutes.
  • 6. Stir the chicken and peas into the sauce. Add additional salt and pepper to taste if needed.
  • 7. Pour the filling into the pie dish lined with the pastry and place the other rolled disc on top. Press the top and bottom crust together and tuck edges underneath.
  • 8. Using thumb and forefinger, crimp the rim of the crust. Cut four vent holes in the center of the top crust with a knife.
  • 9. Whisk the egg and water together in a small bowl. Brush the pastry with the egg wash. Sprinkle the top with flaky sea salt.
  • 10. Bake for 45-50 minutes until pastry is golden brown and the filling is bubbly. Remove from the oven and let it stand for 10 minutes.

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