Chicken Pot Pie

  • Preparation 20 MIN
    Cooking 1 H 10 MIN
  • Servings 8


Egg Wash


  1. In a large saucepan, cook the carrot, celery, leek and garlic in the butter over medium heat for about 5 minutes or until tender. Season with salt and pepper. Add the flour and cook for 1 minute while stirring. Add the broth and bring to a boil while stirring. Cover and simmer gently for about 5 minutes. Add the chicken, peas and cheese. Blend well and adjust the seasoning. Allow to cool.
  2. With the rack in the lowest position, preheat the oven to 190 °C (375 °F).

Egg Wash

  1. In a small bowl, whisk together the egg yolk and milk. Set aside.
  2. Line a 23-cm (9-inch) pie plate with a pie crust. Spoon in the chicken and vegetable mixture. Cover with the second pie crust. Make an incision in the centre. Tightly seal the edges by crimping it with a fork or your fingers. Brush with the egg wash. Bake for 50 minutes or until the crust is golden brown.

Good with...

Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.