This Le Creuset Chicken Pot Pie recipe is stuffed with tender red potatoes, tender rotisserie chicken, white pearl onions and sliced carrots and drenched in a creamy Bechamel sauce. Add a bottle of white wine and your significant other and enjoy a warm and cozy date night at home!
Make the Chicken Pot Pie Filling
To make this delicious chicken pot pie filling, first boil the carrots and potatoes together until soft with about 4 bay leaves and a large sprig of thyme. Drain and set aside.
Next, saute the chopped onions and celery in a large pot with about 3 tablespoons of olive oil. Add the 4 sprigs of minced thyme and stir until the onions and celery are soft. Mix in the cooked potatoes, carrots and shredded chicken and set aside.
Make the Chicken Pot Pie Bechamel Sauce
To make the Bechamel sauce, melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 2 to 3 minutes. Next, whisk in the milk slowly and bring to a simmer. Add the parsley, thyme and bay leaves. Keep whisking until the sauce thickens and reduces. Strain, then add the chicken-veggie mixture to the sauce.
Assemble the Chicken Pot Pie
To assemble this Le Creuset Chicken Pot Pie recipe, spray your square Le Creuset cocotte or a large pie plate with cooking spray. Line with the pie dough on the bottom, bringing dough up the sides.
Add the chicken mixture on top of the dough. Top with a second layer of pie dough. Brush the top crust with the whisked egg. Bake at 350 F on the lower oven rack until the crust is a rich golden brown, 50 minutes to 1 hour.
To finish, let the pie rest for 10 minutes. Cut into wedges and serve warm with sprigs of fresh thyme for garnish. Enjoy!
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Le Creuset Chicken Pot Pie
Recipe by Jason Hill – CookingSessions.comIngredients
Filling
- 2 cups diced red-skinned potatoes
- 2 1/2 cups sliced carrots
- 5 bay leaves
- 1 small white onion diced
- 2 1/2 cups sliced celery about 5 stalks
- 4 cups shredded cooked chicken
- 4 thyme sprigs minced
Bechamel Sauce
- 6 tablespoons unsalted butter
- 6 tablespoons all-purpose flour
- 6 cups whole milk
- Salt and pepper to taste
- 3 tablespoons finely chopped flat-leaf parsley
- 1 tablespoon finely chopped thyme
- 2 bay leaves
- 1/2 teaspoon cayenne pepper
Dough
- 2 refrigerated pie dough rounds thawed
- 1 egg beaten
Instructions
Make the Filling
- Boil the potatoes and carrots with the bay leaves until soft. Drain and discard bay leaves.
- Saute onions and celery in a large saute pan with about 3 tablespoons of olive oil. Add the 4 sprigs of minced thyme and stir until the onions and celery are soft. Stir in the cooked potatoes, carrots and shredded chicken and set aside.
Make the Bechamel
- Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 2 to 3 minutes. Whisk in the milk slowly and bring to a simmer. Add the parsley, thyme and bay leaves. Keep whisking until the sauce thickens and reduces. Season with salt, pepper and cayenne. Make sure the Bechamel doesn’t burn. Strain the parsley, bay leaves and thyme from the sauce.
- Add Bechamel sauce to the veggie and chicken mixture. Mix and add more salt and pepper to taste if needed.
Assemble the Pie
- Roll out the dough.
- Spray a large casserole or the square Le Creuset cocotte. Line with the pie dough on the bottom, bringing dough up the sides.
- Add chicken mixture to the dough. Top with a second layer of pie dough. Brush top crust with the egg.
- Bake at 350 F on the lower oven rack until the crust is a rich golden brown, 50 minutes to 1 hour.
- Let rest for 10 minutes. Cut into wedges and serve warm.
