Haunted Chicken Pot Pie
This hearty chicken pot pie combines flaky, buttery crust with a creamy, savory filling loaded with tender chicken, peas, and carrots. The dish features a crispy top crust and a velvety interior, seasoned with herbs and smoky paprika for a mysterious, comforting flavor. Perfect for chilly nights, it offers a nostalgic yet hauntingly delicious experience.
Equipment
- Large skillet
- Rolling pin
- Pie dish
- Pastry brush
- Oven thermometer
Ingredients
- 2 cups cooked chicken, chopped leftover roast or poached
- 1 package store-bought pie dough preferably flaky and tender
- 1 cup frozen peas or fresh peas
- 1 cup diced carrots frozen or fresh
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup chicken broth rich and flavorful
- 1/4 cup heavy cream for richness
- 1 teaspoon dried thyme
- 1 tablespoon fresh parsley, chopped
- 1 egg beaten egg for brushing crust
- to taste salt and pepper
- 1 dash smoked paprika adds smoky depth
Instructions
- Preheat your oven to 200°C (390°F). This ensures it's ready for baking once the filling is prepared.
- In a large skillet, melt a bit of butter over medium heat until it starts to smell nutty and becomes fragrant.
- Add chopped onions to the skillet and cook, stirring often, until they become translucent and soft, about 5 minutes, filling your kitchen with a sweet aroma.
- Stir in the minced garlic and cook for another minute until fragrant, avoiding browning.
- Gently fold in the chopped cooked chicken, peas, and carrots, cooking for about 5 minutes until everything is warmed through and the mixture begins to bubble.
- Pour in the chicken broth and a splash of cream, then bring the mixture to a simmer. Cook for about 3 minutes until the filling thickens slightly and turns velvety.
- Season with salt, pepper, thyme, a dash of smoked paprika, and stir in freshly chopped parsley for a bright finish. Remove from heat and set aside.
- On a floured surface, roll out the pie dough with a rolling pin until it’s large enough to fit your pie dish, about 1/8 inch thick.
- Transfer the rolled dough into the pie dish, gently pressing it into place to avoid air pockets.
- Fill the crust with the warm chicken mixture, spreading it evenly with a spoon or spatula.
- Roll out the remaining dough to create the top crust, then cover the filling, sealing the edges by pinching or crimping.
- Cut a few small vents on the top crust to release steam, then brush the entire surface with the beaten egg for a gorgeous, golden finish.
- Bake the pie in the preheated oven for 30–35 minutes, until the crust is deep golden and crispy, with bubbling filling visible through the vents.
- Remove the pie from the oven and let it rest for 10 minutes to set the filling before slicing and serving hot, enjoying its comforting, haunting aroma.
