Chicken Pot Pie
- 3 tbsp olive oil
- 1 cup onion finely diced
- 3 garlic cloves minced
- 1 cup carrot finely diced
- ½ cup celery finely diced
- ½ cup whole kernel corn drained
- 3 cups cooked chicken shredded
- ¼ cup all-purpose flour
- 3 cups chicken broth
- salt and pepper to taste
- Thyme to taste
- Parsley to taste
- ¼ cup half and half
- 1 homemade pie crust, chilled
- 1 egg
- 2 tbsp water
Preheat oven to 425°. In large pot, combine olive oil, onions, and garlic over medium-high heat.
Sauté until onions start to turn translucent, about 1 minute.
Add carrots, celery, and corn. Cook until softened, about 8 minutes.
Stir in chicken, then sprinkle flour over the top and stir until combined with vegetables.
Pour in chicken broth and stir until thickened, about 5 minutes.
Season well with salt, pepper, thyme, and parsley to taste.
Add half & half, then stir and let bubble up and thicken, about 3 minutes.
Pour filling into a 9-inch pie dish.
Roll pie crust into a 10-inch diameter circle and place over pie filling.
Use a sharp knife to cut 5-6 small slits in the top to allow steam to escape.
Whisk egg and 2 Tbsp. water together, and brush over the surface of crust.
This egg wash will give the pie a nice golden-brown color.
Place pie in oven for 30-35 minutes.
Once out of the oven, rest for 15 minutes to cool slightly before slicing.
“This savory chicken pot pie is a family favorite in our house! It checks all the boxes for a warm fall dish. It’s loaded with nutritious vegetables and pairs well with roasted green beans. As a registered dietician, I feel it is important to incorporate recipes in your diet that nourish you, delight you, and fuel your body for the day. This recipe does it all by providing protein, carbohydrates, and a generous amount of vitamin A.”