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Haunted Chicken Pot Pie

This chicken pot pie combines a flaky, buttery crust with a rich, velvety filling infused with herbs and smoky paprika. The dish features tender chicken, sweet peas, and carrots in a creamy broth, baked until golden and crisp on top, creating a comforting yet mysterious meal perfect for chilly nights.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine Comfort Food
Servings 6
Calories 450 kcal

Equipment

  • Large skillet
  • Rolling pin
  • Pie dish
  • Pastry brush
  • Oven thermometer

Ingredients
  

  • 2 cups cooked chicken, shredded leftover roast chicken or poached
  • 1 sheet pie dough store-bought or homemade
  • 1 cup peas frozen or fresh
  • 1 cup carrots diced, frozen or fresh
  • 1 onion, chopped
  • 2 cloves garlic minced
  • 1 cup chicken broth rich, low-sodium preferred
  • 1/4 cup cream heavy or thickened
  • 1 teaspoon dried thyme
  • 1 tablespoon fresh parsley, chopped
  • 1 egg beaten, for egg wash

Instructions
 

  • Preheat your oven to 200°C (390°F) and prepare your pie dish by setting it aside.
  • In a large skillet, melt a tablespoon of butter over medium heat until it begins to smell nutty and golden.
  • Add the chopped onion to the skillet and sauté for about 5 minutes, stirring occasionally, until it becomes translucent and fragrant.
  • Stir in the minced garlic and cook for another minute until it releases a warm aroma.
  • Add the shredded chicken to the skillet and mix well, warming it through for about 2 minutes.
  • Pour in the chicken broth and add the frozen peas and carrots, stirring to combine. Let everything simmer for 5 minutes until the vegetables are tender and the mixture is slightly thickened.
  • Stir in the cream, dried thyme, and chopped parsley, then remove the skillet from heat and set aside.
  • Roll out the pie dough on a floured surface to fit your pie dish, then transfer it carefully into the dish, pressing gently to fit the bottom and sides.
  • Pour the warm filling into the prepared crust, spreading it evenly.
  • Cover the filling with the second sheet of rolled-out dough, trim the edges, and seal by pinching or crimping. Cut small vents on top to allow steam to escape.
  • Brush the top crust with the beaten egg to give it a beautiful, shiny golden finish.
  • Bake the pie for 30–35 minutes until the crust is golden and crisp. Let it rest for about 10 minutes before slicing and serving hot.