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Herbed Chicken Pot Pie with Smoky Paprika

This chicken pot pie features a flaky homemade crust filled with tender chicken, sweet peas, carrots, and a velvety, herb-infused sauce. The dish combines crisp pastry with a rich, aromatic filling, resulting in a hearty, comforting pie with a golden top and bubbling edges—perfect for chilly nights or cozy celebrations.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 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 homemade or store-bought
  • 1 cup peas frozen or fresh
  • 1 cup carrots, diced fresh or frozen
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 cup chicken broth rich and flavorful
  • 0.5 cup heavy cream for richness
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried thyme or fresh thyme
  • 2 tablespoons unsalted butter
  • 1 egg beaten egg for egg wash
  • to taste salt and pepper seasoning

Instructions
 

  • Preheat your oven to 200°C (390°F). Gather your pie dish and have your ingredients ready for assembly.
  • Melt the butter in a large skillet over medium heat until it begins to smell nutty and transparent, about 2-3 minutes.
  • Add chopped onions and sauté until they turn translucent and fragrant, about 5 minutes, stirring occasionally.
  • Stir in the minced garlic and cook for another minute until aromatic.
  • Add shredded cooked chicken, peas, and diced carrots to the skillet, stirring well to combine. Cook for 5 minutes until warmed through and vegetables start to soften.
  • Pour in the chicken broth and heavy cream, then sprinkle in smoked paprika, thyme, salt, and pepper. Bring the mixture to a gentle simmer and cook until it thickens slightly, about 3 minutes, stirring often.
  • Remove the skillet from heat and set aside. Roll out your pie dough on a floured surface to fit your pie dish, then gently press it into the dish, trimming excess edges.
  • Pour the warm filling into the prepared pie crust, spreading evenly to fill the dish.
  • Cover the filling with the second sheet of dough, sealing the edges by pinching or crimping. Cut a few small vents on top to allow steam to escape.
  • Brush the top crust with the beaten egg for a glossy, golden finish.
  • Place the pie in the oven and bake for 30-35 minutes until the crust is beautifully golden and crisp, and the filling is bubbling around the edges.
  • Remove the pie from the oven and let it rest for 10 minutes before slicing. Serve hot, enjoying the crispy crust and savory filling.