HalfPintsBrewCo: Does anyone but me expect a blind baked base crust on their [Chicken Pot Pie](https://www.youtube.com/watch?v=ApmvDU5RmyY)?
its just that when I hear pie, I think top & bottom crust, no?
randomuser659: Do exactly this, but put it into single serve, oven safe bowls and place a square of raw puff pastry on top. bake. delish.
MuleLiver: I use shredded rotisserie chicken in my pies as well as soups. Makes a big difference. They’re fairly cheap at your local supermarket.
bahwhateverr: This looks very similar to the pot pie in S14E15 of Good Eats and as such is probably pretty good. I’d skip the pearl onions and add celery. And as someone else noted in the comments, use single serve containers and puff pastry.
Ooo0ooOoooO0oo: Thats not a pie, it’s a casserole with a hat.
yarinpaul: needs side and bottom crust
aManPerson: only once have i made a really great chicken pot pie. best i can figure, the chicken stock i made had lots of chicken fat in it. so it really helped convey the chicken flavor.
otherwise, you the man doug!
DougEECummings: Full recipe from [TipHero](https://tiphero.com/chicken-pot-pie/)
**Chicken Pot Pie**
Serves 6 to 8
Prep Time: 15 minutes
Total Time: 50 minutes
**Ingredients**
* 3 tablespoons canola oil
* 2 pounds chicken, ½-inch dice
* 1 teaspoon kosher salt, plus more to taste
* ½ teaspoon black pepper, plus more to taste
* ½ cup butter
* 1 medium onion, diced
* 3 cloves garlic, minced
* ½ cup all-purpose flour
* 2 cups chicken stock
* 1 cup heavy cream
* 1-½ tablespoons fresh thyme, picked
* 1-½ cups frozen peas and carrots
* 1 cup frozen pearl onions
* 2 tablespoons fresh parsley, chopped
* 1 prepared pie crust
* 1 egg, lightly beaten
**Directions**
1. Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
1. Heat the oil in a large skillet over medium-high heat. Once the oil is hot, add the chicken, working in batches so as not to crowd the pan. Season with the kosher salt and pepper, and brown on all sides.
1. Once browned, remove the chicken from the pan, let cool and set aside.
1. Return the pan to medium-high heat and melt the butter. Add the diced onions, and cook for about 5 minutes, until translucent.
1. Add the garlic and cook until just fragrant.
1. Season the onions and garlic with salt and pepper, and sprinkle with flour. Using a whisk, stir and cook the flour for about 1 minute.
1. Add the chicken stock to the pan, bring to a simmer, and whisk until thickened.
1. Stir in the heavy cream, and cook until thickened.
1. Add the fresh thyme, frozen peas, carrots, and pearl onions.
1. Add the chopped chicken, and cook until heated-through.
1. Remove the pan from the heat, add the parsley and adjust seasoning, as needed.
1. Pour the prepared pot pie filling into a 8-inch-by-2-inch round baking dish.
1. Roll out the pie crust and cut 3 to 4 vents in the center of the crust. Place the dough on top of the pie filling.
1. Tuck the edges of the crust under and crimp.Brush the top of the crust with the egg wash, and place the baking dish on a sheet pan.
1. Bake for 25 to 35 minutes, or until crust is golden brown and the filling is bubbling.
1. Allow to cool slightly before serving.
MissGrafin: Chicken, pot, pie..
Just three of my favourite things…
yupynut: i’ll be rotting in my cold grave before i put pearl onions in a chicken pot pie.
TheLadyEve: This looks great–in addition I would add a bottom crust (blind baked to keep it from getting soggy) and add minced tarragon and some white wine.
fishermanbrian965: My three favorite things
Trustmeiamnotarobot: What was the transparent round thing that was put after the vegetables?
Pitta_: chicken pot pie but with biscuits on top is even more amazing. my mom always made it that way, and the biscuits with the filling is a million times better than a wimpy pie crust.
SamiMadeMeDoIt: who tf cuts a pie like that?