non-vegetariannut-free
new_england
Clam Pie, Mashed Potatoes and Buttered Peas
Creamy clam pie with fluffy mashed potatoes – a soul-satisfying, energy-giving comfort food!
60 min
1164 cal
31gProtein
105gCarbs
71gFat
3Recipes
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Creamy chicken pot pie with fluffy biscuit topping. A soul-satisfying comfort food, just like mom's recipe!
The ultimate comfort food! This classic chicken pot pie features a rich, creamy filling of tender chicken and vegetables, all baked under a flaky, golden-brown pastry crust. It's a heartwarming meal perfect for a cozy family dinner.
Serving size: 1 serving
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Serving size: 1 serving
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Creamy chicken pot pie with fluffy biscuit topping. A soul-satisfying comfort food, just like mom's recipe!
This new_england dish is perfect for dinner. With 772.86 calories and 34.550000000000004g of protein per serving, it's a nutritious choice for your meal plan.
Preheat your oven to 400°F (200°C). Gently press one pie crust into a 9-inch pie dish. Place the pie dish on a foil-lined baking sheet to catch any potential drips.
In a large skillet or Dutch oven, melt the butter over medium heat. Add the chopped onion, carrots, and celery. Sauté for 6-8 minutes, stirring occasionally, until the vegetables are tender.
Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste. This creates a roux which will thicken the sauce.
Gradually whisk in the chicken broth and heavy cream until the mixture is smooth. Bring to a simmer and cook for 2-3 minutes, stirring frequently, until the sauce has thickened enough to coat the back of a spoon.
Remove the skillet from the heat. Stir in the shredded chicken, frozen peas, chopped parsley, dried thyme, salt, and pepper. Mix until everything is well combined. Taste and adjust seasoning if necessary.
Pour the warm chicken filling into the prepared bottom crust. Drape the second pie crust over the top. Trim the excess dough to leave a 1/2-inch overhang. Fold the top crust edge under the bottom crust edge and crimp to seal.
In a small bowl, whisk the egg with 1 tablespoon of water to create an egg wash. Brush this mixture evenly over the top crust. Cut 4-5 small slits in the top crust to allow steam to escape during baking.
Bake for 35-40 minutes, or until the crust is deep golden brown and the filling is bubbly. If the edges are browning too quickly, cover them with a pie shield or strips of aluminum foil.
Remove the pie from the oven and let it rest on a wire rack for at least 15 minutes before slicing and serving. This allows the filling to set.
Prepare the vegetables
Make the vinaigrette
Combine and serve