Ingredients
Scale
- 2 cups cooked chicken, shredded or cubed
- 1 box refrigerated pie crusts (or homemade)
- 1/4 cup unsalted butter
- 1 medium onion, diced
- 2 large carrots, peeled and sliced
- 2 stalks celery, sliced
- 1/3 cup all-purpose flour
- 1 cup high-quality apple cider (not apple juice)
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 tsp fresh thyme, minced
- 1/2 tsp dried sage
- 1 cup frozen peas
- Salt and black pepper to taste
- 1 egg (for egg wash)
Instructions
- Preheat your oven to 400°F (200°C). If you are using refrigerated pie crusts, let them sit at room temperature for 15 minutes to make them easier to handle. Chop your onions, carrots, and celery into uniform pieces so they cook evenly. Shred your pre-cooked chicken and set it aside.
- In a large skillet or Dutch oven, melt the butter over medium heat. Add the onion, carrots, and celery. Sauté for about 6 to 8 minutes until the onions are translucent and the carrots begin to soften. Stir in the thyme, sage, salt, and pepper during the last minute of cooking to release the aromatics.
- Sprinkle the flour over the cooked vegetables and stir constantly for 1 to 2 minutes to cook out the raw flour taste. Slowly pour in the apple cider while whisking, followed by the chicken broth. Continue to stir until the mixture thickens and begins to bubble. This “cider gravy” will be the flavorful heart of your pie.
- Lower the heat and stir in the heavy cream, shredded chicken, and frozen peas. Let the mixture simmer for another 2 minutes. Taste and adjust the seasoning if necessary. Remove the pan from the heat so the filling can cool slightly before you add it to the crust.
- Place one pie crust into a 9-inch pie plate. Pour the chicken and cider mixture into the crust. Place the second crust over the top. Trim the edges and crimp them to seal the pie. Cut three or four small slits in the top crust to allow steam to escape. Brush the top with a beaten egg for a glossy, golden finish. Bake for 30 to 35 minutes or until the crust is beautifully browned and the filling is bubbling through the slits.
- Remove the pot pie from the oven and let it rest for at least 10 minutes before slicing. This rest period allows the filling to set so it doesn’t run all over the plate. Serve warm with a side of roasted root vegetables or a crisp green salad.
- Cook Time: 60 minutes