This chicken pot pie recipe is stuffed with tender red-skinned potatoes, chopped white onions, sliced carrots and a creamy Bechamel sauce. Add a bottle of white wine and your favorite companion and you’ve got yourself and warm and cozy date night at home!
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.