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The Unmanly Chef

Chicken Pot Pie

Recipe - Chicken Pot Pie
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Ingredients Method

Ingredients
  

  • 1 Cup of Condensed Milk
  • 3 Tbsp. Butter
  • 1 Cup Chicken broth
  • 1-1/2 Cups Peas more less is your preference
  • 1/2 Cup of diced carrots
  • 1 half cup finely diced white onion
  • 3 Cups of Chicken Breast I just boiled a split chicken breast in a few cups of water with an onion and some salt
  • 1 Tsp. Thyme
  • 1 Tsp. Onion Powder
  • 1/2 Tsp. Black Pepper
  • 2 Tbsp. Flour
  • Pie Crust

Method
 

  1. *Pre-heat your oven to 350F*
  2. Step 1-In a large pan or pot, heat 1 Tbsp of butter until it begins to foam.
  3. Step 2- Add in your onions, once they turn translucent add in your spices, and then add in your veggies.
  4. Step 3- Gradually add in your broth allowing the veggies to soften and to take on some of that good broth flavor.
  5. Step 4- Now prepare your bechamel sauce, in a separate pan, heat your 2 tbsp of butter, once it begins to foam add in your flour gradually. Be sure to keep stirring so the flour incorporates evenly (I like to pull it off the stove as I stir so the flour doesn't get gummy).
  6. Step 5- Slowly add in your condensed milk, you should have a nice smooth cream sauce at this point.
  7. Step 6- Transfer the sauce to your existing broth mixture, reduce the heat,  and then add your cooked chicken to that sauce. Allow it to simmer for about 10 minutes then remove from the heat and allow it to cool.
  8. Step 7- Roll out the pastry dough into the pie pan/glass pyrex dish. Form a pie crust around the dish, then transfer your ingredients into the dish. Top with the other part of the pie crust.
  9. Step 8 - Bake in the oven for 30 to 45 minutes until the crust is golden brown, serve immediately. (I recommend making an egg wash and coating the crush with it at the midway point of cooking the pie. Simple wash is a yolk with some water).