Double Crust Chicken Pot Pie | Fronk Recipes

Name: Double Crust Chicken Pot Pie | Fronk Recipes
Ingredients: Homemade Pie Crust or All Butter Pie Crust (both recipes make 2 crusts, 1 for bottom and 1 for top); 1 pound (450g) skinless boneless chicken breast or thighs, cubed; 1 cup (about 130g) sliced carrots (about 2 carrots); 1/2 cup (about 40g) sliced celery; 1/3 cup (5 Tbsp; 71g) unsalted butter; 1/3 cup (45g) chopped yellow onion (1/2 of a small onion); 1 teaspoon minced garlic; 1/3 cup (41g) all-purpose flour; 3/4 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1 teaspoon dried thyme leaves; 1 and 3/4 cups (420ml) chicken broth/stock (I recommend reduced sodium); 2/3 cup (160ml) half-and-half*; 1 cup (125g) frozen peas; egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk; optional: sprigs of fresh thyme for garnish

www.umami.recipes

View full recipe on www.umami.recipes

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.umami.recipes.

Share this recipe:

Cooking tools:

Pot
Colander
Skillet
Stove
Whisk
Spoon
Oven
Rolling pin
Pie dish
Paring knife
Kitchen shears
Fork
Pastry brush
Aluminum foil
Refrigerator
Airtight container

Ingredients

Homemade Pie Crust or All Butter Pie Crust (both recipes make 2 crusts, 1 for bottom and 1 for top)
1 pound (450g) skinless boneless chicken breast or thighs, cubed
1 cup (about 130g) sliced carrots (about 2 carrots)
1/2 cup (about 40g) sliced celery
1/3 cup (5 Tbsp; 71g) unsalted butter
1/3 cup (45g) chopped yellow onion (1/2 of a small onion)
1 teaspoon minced garlic
1/3 cup (41g) all-purpose flour
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon dried thyme leaves
1 and 3/4 cups (420ml) chicken broth/stock (I recommend reduced sodium)
2/3 cup (160ml) half-and-half*
1 cup (125g) frozen peas
egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk
optional: sprigs of fresh thyme for garnish