Print

Chicken and Caramelized Onion Pot Pie Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 4 reviews

A comforting Chicken And Caramelized Onion Pot Pie that combines tender shredded chicken and sweet caramelized onions in a rich creamy sauce with peas, all encased in a flaky golden pie crust. Perfect for a hearty meal that brings classic flavors together in a delightful baked dish.

Ingredients

Filling

  • 2 cups cooked chicken (shredded)
  • 2 large onions (thinly sliced)
  • 1 cup frozen peas (or fresh)
  • 3 tablespoons olive oil
  • 1 tablespoon butter
  • 1/4 cup all-purpose flour
  • 1 cup chicken broth
  • 1 cup heavy cream
  • 1 teaspoon thyme
  • 1 teaspoon garlic powder
  • Salt to taste
  • Pepper to taste

Pie Crust

  • 1 package pie crusts (store-bought or homemade)
  • 1 egg beaten (for egg wash)

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the pot pie.
  2. Caramelize Onions: In a large skillet, heat olive oil and butter over medium heat. Add the thinly sliced onions and cook for 20-25 minutes, stirring occasionally until they are soft and golden brown to develop deep flavor.
  3. Add Flour: Sprinkle the flour over the caramelized onions and stir well. Cook for an additional 2 minutes to remove the raw flour taste and begin thickening the mixture.
  4. Create Sauce: Slowly pour in the chicken broth and heavy cream while stirring continuously. Add thyme, garlic powder, salt, and pepper. Let the mixture simmer for approximately 5 minutes until it thickens into a creamy sauce.
  5. Add Chicken and Peas: Stir in the shredded cooked chicken and peas until evenly combined with the creamy onion sauce.
  6. Prepare Pie Crust: Roll out one pie crust and fit it into a pie dish evenly, ensuring the crust covers the base and sides properly.
  7. Fill Pie: Pour the chicken and onion filling mixture into the prepared pie crust, spreading it out evenly.
  8. Cover Pie: Place the second pie crust on top of the filling, seal the edges securely by pressing them together, and cut several slits in the top crust to allow steam to escape during baking.
  9. Egg Wash: Brush the surface of the top crust with the beaten egg for a beautifully golden and shiny finish once baked.
  10. Bake: Bake the pot pie in the preheated oven for 30-35 minutes until the crust is golden brown and the filling is bubbling.

Notes

  • Use cooked chicken from a rotisserie or leftovers to save time.
  • Caramelizing the onions slowly is key to developing sweetness and depth of flavor.
  • You can substitute heavy cream with half-and-half for a lighter version, but the sauce will be less rich.
  • For a gluten-free option, use gluten-free pie crusts and a suitable flour substitute.
  • Ensure steam slits are cut on top to prevent the crust from becoming soggy or bursting during baking.
  • Let the pot pie rest for 10 minutes after baking before slicing to set the filling.

Find it online: https://recipesbyliza.com/chicken-and-caramelized-onion-pot-pie-recipe/