Lattice Chicken Pot Pie
Bring comfort food to a whole new level with this Lattice Chicken Pot Pie, a true showstopper for any dinner table. Bursting with tender shredded chicken, a medley of hearty vegetables like carrots, celery, and peas, and a luxuriously creamy sauce infused with aromatic thyme, this pot pie is the epitome of homey indulgence. Enveloped in a flaky crust and topped with an elegant lattice design, it not only tastes divine but also has a stunning presentation. Perfect for feeding a hungry family, this recipe combines classic flavors with a modern touch, making it ideal for weeknight dinners or special gatherings. With a golden, buttery crust and rich, bubbling filling, every bite is a warm and satisfying delight.
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Recipe Information
Ingredients
- 3 cups Cooked shredded chicken
- 4 tablespoons Unsalted butter
- 1 medium Yellow onion, diced
- 2 medium Carrots, diced
- 2 Celery stalks, diced
- 1 cup Frozen peas
- 2 Garlic cloves, minced
- 0.25 cup All-purpose flour
- 2 cups Chicken broth
- 0.5 cup Heavy cream
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 Pie crusts, store-bought or homemade
- 1 Egg, beaten
Instructions
Preheat the oven to 375°F (190°C).
In a large skillet, melt the butter over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes, until the vegetables start to soften.
Stir in the minced garlic and cook for another minute, until fragrant.
Sprinkle the flour over the cooked vegetables and stir well. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually whisk in the chicken broth, ensuring there are no lumps. Bring the mixture to a simmer and let it thicken, about 3-4 minutes.
Stir in the heavy cream, thyme, salt, and black pepper. Adjust seasoning as needed.
Add the shredded chicken and frozen peas to the skillet, stirring to combine. Remove the mixture from heat and let it cool slightly.
Roll out one of the pie crusts and place it into a 9-inch pie dish. Press it into the edges and trim any excess dough.
Pour the chicken and vegetable filling into the prepared pie crust, spreading it evenly.
Roll out the second pie crust and cut it into 1-inch strips using a knife or pastry cutter. Arrange the strips in a lattice pattern over the filling.
Trim and crimp the edges of the crust to seal them together.
Brush the lattice crust with the beaten egg to give it a golden-brown finish during baking.
Place the pie dish on a baking sheet to catch any potential drips, and bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the pot pie from the oven and let it cool for 10-15 minutes before serving.
Nutrition Facts
Calories |
454 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.8 g | 29% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 169 mg | 56% | |
| Sodium | 694 mg | 30% | |
| Total Carbohydrate | 18.5 g | 7% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 4.3 g | ||
| Protein | 40.6 g | 81% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 65 mg | 5% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 658 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
