Best Chicken Pot Pie World (Print-Friendly Version)
Golden crust, creamy chicken filling, and colorful veggies create a comforting dish everyone will enjoy.
# Ingredients List:
→ Filling
01 -
120 grams unsalted butter
02 -
1 medium onion, finely diced
03 -
130 grams carrot, finely diced
04 -
130 grams celery, finely diced
05 -
300 grams cooked chicken, shredded
06 -
40 grams all-purpose flour
07 -
480 milliliters low-sodium chicken broth
08 -
240 milliliters dry white wine
09 -
0.5 teaspoon ground turmeric
10 -
Salt to taste
11 -
Pepper to taste
12 -
1 tablespoon fresh thyme, chopped
13 -
120 milliliters half-and-half or cream
→ Crust
14 -
1 unbaked pie crust
15 -
1 large egg
# How to Make It:
01 -
Melt butter in a large pot over medium heat. Add onion, carrot, and celery. Cook for 3-4 minutes until softened and aromatic.
02 -
Stir in shredded chicken and cook for an additional 2-3 minutes until heated through.
03 -
Sprinkle flour evenly over mixture, stirring continuously. Cook for about 1 minute until blended and lightly golden.
04 -
Gradually add chicken broth and white wine, stirring constantly. Simmer for 5 minutes until the sauce thickens to a creamy consistency.
05 -
Stir in turmeric, salt, pepper, thyme, and half-and-half or cream. Taste and adjust seasonings as desired, then remove from heat.
06 -
Transfer filling to a suitable baking dish. Lay pie crust over filling, trimming excess. Cut vents for steam and brush with beaten egg.
07 -
Preheat oven to 190°C. Bake for 30-40 minutes, or until crust is golden and filling bubbles at the edges.
08 -
Allow to rest for several minutes before slicing and serving.
# Extra Tips:
01 -
For an aromatic finish, garnish with additional fresh thyme before serving. Cooking times may vary depending on oven calibration.