EFK Tested
EFK Chicken Pot Pie
EFK Chicken Pot Pie is the kind of food we build at Erickson Family Kitchen: practical, deeply seasoned, and meant to bring people back to the table. This EFK-tested recipe keeps the method clear, the ingredients purposeful, and the finished dish grounded in real family cooking.
- Prep
- 30 min
- Cook
- 35 min
- Yield
- 6–8 servings
- Cuisine
- Mediterranean
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- Heat BlueStar oven to 400°F. Melt butter in the de Buyer Country Fry Pan over medium heat. Add onion, carrots, and celery and cook until tender. Add garlic and cook briefly. Sprinkle in flour and cook about 1 minute, stirring constantly. Gradually whisk in chicken stock, then milk or cream, until smooth. Simmer until the sauce thickens enough to coat a spoon. Fold in cooked chicken, frozen peas, and thyme. Season with salt and black pepper and allow filling to cool slightly while preparing the crust. Line a deep pie dish with the bottom crust. Add filling without overfilling. Cover with the second crust, trim and seal the edges, crimp securely, and cut several steam vents. Brush lightly with beaten egg. Bake until crust is deeply golden and filling is bubbling through the vents, generally 35 to 40 minutes. If the crust edges brown too quickly, shield them while the center continues baking. Rest 15 minutes before cutting so the filling sets enough for clean servings.
Equipment
Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; de Buyer Country Fry Pan; whisk; wooden spoon or spatula; deep pie dish; pastry brush; BlueStar range and oven.
Food safety & storage
Use fully cooked chicken. Refrigerate leftovers promptly and use within 3–4 days. Reheat in the oven until hot throughout when practical to restore the crust; microwave reheating will soften pastry. Do not leave the finished pot pie at room temperature for extended periods.
View this recipe on the original EFK website ↗