AMERICAN CHICKEN POT PIE! - Brit Reacts

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often less expensive.

pie crust

🥗Healthier: whole wheat pie crust

💰Cheaper: store-bought pie crust

Whole wheat offers more fiber, while store-bought can save time.

Start with a rotisserie chicken and shred 4 cups of cooked chicken into bite-sized pieces.

Thinly slice 8 oz of mushrooms, cutting them in half first for safer slicing.

Chop one medium yellow onion and set aside.

Thinly slice two medium carrots to make about one cup, ensuring they are not too thick.

Mince three large garlic cloves, peeling them by cutting off the end and smashing them.

Finely chop 1/4 cup of fresh parsley.

Place a large pot or Dutch oven over medium-high heat and add 6 tablespoons of butter until melted.

Add the diced onions and sliced carrots to the pot and sauté for about 8 minutes until soft.

Stir in the sliced mushrooms and minced garlic, continuing to sauté for another 5 minutes until the mushrooms are softened.

Sprinkle 1/3 cup of all-purpose flour over the mixture and stir constantly for about 2 minutes until golden, creating a roux.

Add 2 cups of chicken broth and 1/2 cup of heavy whipping cream, bringing the mixture to a simmer.

Cook for another minute until the mixture reaches a thick gravy consistency.

Season with 2 teaspoons of salt and 1/4 teaspoon of black pepper, adjusting to taste.

Add the shredded chicken, 1 cup of frozen peas, and 1/4 cup of chopped parsley to the mixture, stirring until well combined.

Remove from heat and let the filling cool slightly while rolling out the pie crusts.

Roll one chilled pie crust disc into a 12-inch diameter circle on a floured surface.

Transfer the rolled crust to a 9-inch pie pan by dusting the rolling pin with flour and unrolling it over the pan.

Pour the chicken pot pie filling into the pie pan, spreading it evenly.

Roll the second pie crust disc into a 10-inch diameter circle and transfer it over the filling in the same manner.

Tuck the top crust under the bottom crust and pinch to seal, creating a fluted edge if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens