I was having a chicken pot pie craving for a couple weeks now. I usually have a frozen pot pie and call it a day. This though, this hit the spot. The shallots add this depth of flavor that is so different from onions. The all-butter crust makes it so rich and flaky. It is so creamy and delicious and perfect for the cooler months.
INGREDIENTS
- 2 tbs. Butter
- 1 lb. Chicken Breast, cubed
- Salt & Pepper, to taste
- ½ tsp. Garlic Powder
- ½ tsp. Onion Powder
- 2 tbs. Butter
- 1 Shallot, diced
- 1 tbs. Garlic, minced
- 2 cups Veggies, frozen
- 3 tbs. Butter
- 3 tbs. All-Purpose Flour
- 1 tsp. Rosemary
- 1 tsp. Thyme
- Nutmeg, pinch
- 2 cups Chicken Bouillon
- ½ cup Heavy Whipping Cream
- 1 Egg, for egg wash
INSTRUCTIONS
Prepare your crusts by doubling the recipe linked above. Split the dough in half once chilled one time. Then roll each out into rectangles and fold into thirds. Let them rest in the fridge according to the recipe. Par bake the bottom dough and set aside. You can cover and refrigerate overnight - 48 hours if you want to make in advance (which I highly recommend).
Add 2 tbs. of butter to your skillet and cook cubed chicken. Season with salt, pepper, garlic powder, and onion powder. Once browned and cooked through, set aside in a clean bowl.
Next, add another 2 tbs. of butter and cook down your shallots and garlic. Once translucent add the frozen veggies. Once softened, remove from the skillet and add to cooked chicken.
Add 3 tbs of butter to the skillet, once foaming add 3 tbs. of sifted flour, stirring continuously. Add rosemary, thyme, nutmeg, chicken broth, and heavy cream. Let simmer on low for 10 minutes, taste one more time. Add any seasoning as necessary.
Add chicken and veggies back to the skillet.
Pour into your par baked crust. Roll out the second dough for the top.
Put top crust over the top and slightly pinch to attach to the par baked crust. Using an egg wash "seal" those edges and create vent holes.
Bake at 425 degrees F for 10 minutes. Then cover outer edges with foil to prevent too much browning and bake for another 25-30 minutes.
Let cool for about 10 minutes, slice and enjoy!
Prepare your crusts by doubling the recipe linked above. Split the dough in half once chilled one time. Then roll each out into rectangles and fold into thirds. Let them rest in the fridge according to the recipe. Par bake the bottom dough and set aside. You can cover and refrigerate overnight - 48 hours if you want to make in advance (which I highly recommend).
Add 2 tbs. of butter to your skillet and cook cubed chicken. Season with salt, pepper, garlic powder, and onion powder. Once browned and cooked through, set aside in a clean bowl.
Next, add another 2 tbs. of butter and cook down your shallots and garlic. Once translucent add the frozen veggies. Once softened, remove from the skillet and add to cooked chicken.
Add 3 tbs of butter to the skillet, once foaming add 3 tbs. of sifted flour, stirring continuously. Add rosemary, thyme, nutmeg, chicken broth, and heavy cream. Let simmer on low for 10 minutes, taste one more time. Add any seasoning as necessary.
Add chicken and veggies back to the skillet.
Pour into your par baked crust. Roll out the second dough for the top.
Put top crust over the top and slightly pinch to attach to the par baked crust. Using an egg wash "seal" those edges and create vent holes.
Bake at 425 degrees F for 10 minutes. Then cover outer edges with foil to prevent too much browning and bake for another 25-30 minutes.
Let cool for about 10 minutes, slice and enjoy!
You can definitely add celery, freshly chopped vegetables, or fresh herbs to this recipe! If you also want to simplify it further, you can definitely use a rotisserie chicken. I will say the homemade flaky crust is what makes it SO good, so don't skip that step for premade crusts.
You can definitely make this recipe ahead or in batches and freeze for later. If you do freeze it, I recommend fully baking it, cooling, cover tightly and then freeze. When ready to bake, cover in foil and bake at 425 degrees F for 45 minutes to an hour.
If you plan on saving this recipe for later via Pinterest, feel free to use this image!
Please tag me if you end up making this recipe, I would LOVE to see how it turns out!!
A video is up on my Pinterest and Instagram of the recipe in full.
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