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Thyme is of the Essence

chicken pot pie

As you may or may not know, my husband loves pies . . . he loves cherry pie, lemon cream pie, blueberry pie,  banana cream pie, hostess pies, and of course, chicken pot pie!!!  After I learned how to make a decent crust (looks aren’t everything), I make pies more often, which he appreciates.  It was an unusual rainy weekend in Southern California, so we stayed home and watched a lot of March Madness and cooked a lot of good things . . . like chicken pot pie.

•    Pie Crust – (Penny’s Pie Crust)

•    5 tablespoons butter
•    1 onion – diced
•    3 medium carrots – diced
•    2 garlic cloves – minced
•    ½ cup all purpose flour
•    4 cups chicken broth
•    1 bag of frozen pearl onions
•    1 bag of frozen peas
•    3 cups cooked chicken – bite size cubes
•    1/4 cup fresh parsley – chopped

Make any crust you wish (I use Penny’s Pie Crust).  Recipe posted separately.  However, you should prepare the filling before the pie crust.

Preheat oven to 375 degrees.


In a large pot, melt butter over medium-high heat.

Add onion and carrots and cook until softened – about 7-9 minutes.

Add garlic and cook about 30 seconds.

Add flour and stir to coat vegetables.

Slowly add broth, whisking constantly until the sauce is smooth.

Bring to boil, reduce heat and simmer for about 8-10 minutes, until thickened.

Stir in peas and pearl onions.

Season with salt and pepper and add chicken and parsley.

Pour filling in either a two quart baking dish or small individual baking dishes.  Set aside and make dough.

Place prepared dough over the filling and crimp edges.  Cut vents in dough.

Place baking dish(es) on baking sheet and bake 45 to 50 minutes, until crust is golden.  Let stand about 15 minutes before serving.

Print recipe


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