PERFECT Chicken Pot Pies

I have been searching for THE perfect chicken pot pie recipe for quite some time now, and am pleased to say, I have finally found it! The secret {like in most things} was to add a lot of cream and butter! This made my sauce super thick, and creamy and heavenly, and together with the warm, soft, flaky pie pastry, made this the BEST chicken pot pie I have ever had. This one is worth every single calorie-loaded bite, I promise you!

1 Tbsp olive oil
1 small onion, diced
2 tsp minced garlic
2 carrots, diced
4 sprigs fresh thyme
4 boneless chicken breasts, cut into bite-sized pieces/2 large {about 1lb}
1/2 tsp celery salt
1 1/2 cups frozen petit pois
{for the sauce}
6 Tbsp Butter
6 Tbsp AP flour
2 1/2 cups chicken bouillon
1 1/2 cups heavy whipping cream
{For the dough}
7ounces self-raising flour
7ounces mashed potato, cooled
5ounces unsalted butter

Heat the olive oil in a saucepan over medium-high heat. Add the onion, garlic, thyme and carrots, and sauté for 3-4 minutes, until softened. Season the chicken generously with salt and pepper, and add to the pan with 1/4 tsp celery salt. Cook for 8-10 minutes, until the chicken is done, or no longer pink in the center. Add the peas and cook for an additional 2 minutes.

Heat the chicken bouillon and cream together in a saucepan, or jug in the microwave.

Meanwhile, in a saucepan over medium heat, melt the butter, then add the flour, stirring constantly until it comes together. Slowly pour in the heated, creamy-chicken stock mixture a bit at a time, whisking constantly, until the sauce is as thick as you want it {the more stock you add, the thinner the sauce will be}. Taste, and season with additional salt and pepper. Combine the chicken and vegetables with the sauce, and set aside while you prepare the pot pie topping.

Preheat the oven to 390degF. In a glass bowl, rub the butter and flour together with your fingers, until it resembles coarse breadcrumbs, then stir in the mashed potato until the pastry forms a tight ball of dough. Dust a surface with flour, then roll out the dough, and trace a plate that’s just slightly larger than the ramekins or dish. Carefully transfer the dough to the top of the ramekins {if it’s too soft, add a little more flour}. Make a slit in the center of each pie with a knife, to vent. Brush with beaten egg, sprinkle with a little rock salt. Bake for 25 minutes, until pastry is golden.

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<3 Sarah xoxo