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Cheesy Chicken Pot Pie
10 Prep Time
minutes
30 Cook Time
minutes
40 Total Time
minutes
4 Serving
size
Recipe written and created by Chef Chris Valdes.
Print Recipe
Ingredients
- 2 pounds boneless chicken breast, cut into half inch cubes
- 3 cups whole milk
- 1 cup shredded sharp cheddar cheese
- 1/2 cup cream cheese
- 1/2 all purpose flour
- 1 onion, chopped
- 2 celery sticks, chopped
- 1 cup broccoli
- 2 garlic cloves, minced
- 2 cups frozen peas and carrots, thawed
- Fresh sprig of thyme and sage
- Salt and black pepper for seasoning
- 3 tablespoons vegetable oil
- Refrigerated pie crusts
- 1 egg, beaten
Preparation
- Preheat oven to 400°F.
- Heat oil in a Dutch oven over medium-high heat. Cook chicken for 5 minutes until browned. Add onion, celery, broccoli, garlic, thyme, and sage. Season with salt and pepper. Cook 3 minutes until softened.
- Stir in flour and cook 1 minute. Gradually add milk, stirring continuously. Bring to a gentle boil and cook 4 minutes until thickened.
- Reduce heat, then stir in cheddar cheese, cream cheese, peas, and carrots. Cook 2 minutes.
- Divide filling into ramekins. Top with pie crust, pressing edges to fit. Cut small slits in the crust.
- Brush with egg wash, sprinkle with kosher salt, and bake for 15-18 minutes until golden brown. Remove from the oven and allow to cool slightly before serving.
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