This chicken pot pie with pie crust takes the simple chicken soup recipe to the next level. Rich, creamy and delicious, and yet not loaded with butter or cream. Making your own homemade pie crust makes this the ultimate comfort food in winter. Made from scratch, this takes about 20 minutes to prepare and 30 minutes to bake.
Saute onions, celery, and carrots in oil for 2 minutes. Add the garlic and thyme – and saute 1 minute.
Now, add flour and stir constantly for 30 seconds on medium-low heat.
Next, add in the stock – continue to stir until the flour is absorbed and the sauce thickens.
Add the chicken pieces. Followed by the milk. Add the bay leave and parsley. Season with salt and pepper.
Cook on medium for about 8 minutes until the chicken is cooked.
Add the butter and Parmesan and freshly grated nutmeg.
Check seasoning and consistency. Remove from heat and keep warmNote - Ready to use stocks have extra salt. So, taste first then adjust seasoning.
Preheat the oven at 190 C / 375 F.
Roll the pie crust about 2 inches more than the diameter of the pan.
Place the pie crust on the pan – trim excess leaving about 2 cm around the edges.
Then, fold and crimp the edges (see video).
Brush with egg wash and make a few slits on the top to let steam escape.
Bake in the preheated oven for about 30 minutes until the top is golden and bubbling.
Chicken breast cooks quicker than thighs. So, if you use chicken breast, cook it less time or it will get chewy.
If possible, make your own homemade stock. This makes a huge difference to homemade soups.
If you use store-bought stock, make sure to under season your soup, since commercial stocks have tons of salt added to them.
You don’t always need butter or cream for every soup. The flour in a chicken pot pie creates a thick rue and white-sauce based soup. And, the chicken itself is packed with flavor. This means you can eat this soup more often if you make it a tad healthier. For me, it means I can have dessert too.
Often, a tab of butter or cream on the top adds that touch of flavor you need in a soup. I have added just a tablespoon of butter in this one.
Milk is a great alternative to full-fat cream. Having said that, often milk can split when added to soups. So, add it warm and do not boil the soup once you add the milk. Boiling causes the protein in the milk to separate. The flour in this soup prevents the milk from splitting.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you