Carol Berger's Coach House Stewed Chicken Pot Pie

Indulge in ultimate comfort food with “Carol Berger’s Coach House Stewed Chicken Pot Pie,” a hearty, homemade classic that combines tender, slow-simmered chicken and a medley of garden-fresh vegetables in a creamy, savory sauce. This dish takes chicken pot pie to the next level with its from-scratch filling, featuring shredded, bone-in chicken thighs and drumsticks infused with aromatic thyme, garlic, and bay leaves. The rich, velvety gravy is thickened with a touch of heavy cream and poured over a bed of vibrant peas, carrots, and celery before being topped with a golden, flaky pie crust. Perfect for lazy Sundays or cozy family dinners, this showstopping dish promises all-day flavor with just 25 minutes of prep time. Bake it to perfection for a crowd-pleasing meal that’s as satisfying as it is wholesome. Keywords: chicken pot pie, stewed chicken, comfort food, flaky crust, homemade savory pie.

Nutriscore Rating: 68/100

Prep Time:25 mins

Cook Time:90 mins

Total Time:115 mins

Servings: 6

Ingredients

• 4 lbs Bone-in chicken thighs and drumsticks
• 2 tsp Salt
• 1 tsp Black pepper
• 2 tbsp Olive oil
• 3 medium Carrots, diced
• 2 stalks Celery, diced
• 1 large Onion, finely chopped
• 4 cloves Garlic, minced
• 6 cups Chicken broth
• 2 Bay leaves
• 1 tsp Thyme, fresh
• 0.25 cup All-purpose flour
• 0.5 cup Heavy cream
• 1 cup Frozen peas
• 2 sheets Prepared pie dough
• 1 Egg, beaten

Directions

Step 1

Season the chicken pieces with salt and pepper on both sides.

Step 2

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the chicken pieces until browned on both sides, about 4-5 minutes per side. Remove the chicken and set aside.

Step 3

In the same pot, add the carrots, celery, and onion. Cook for about 5 minutes until the vegetables begin to soften. Add the garlic and cook for another minute.

Step 4

Pour in the chicken broth and deglaze the pot, scraping up any browned bits at the bottom. Add the bay leaves, thyme, and the seared chicken pieces. Cover and simmer on low heat for 45-50 minutes, or until the chicken is tender and cooked through.

Step 5

Remove the chicken from the pot and let it cool slightly. Shred the meat, discarding the skin and bones. Set the shredded chicken aside.

Step 6

In a small bowl, whisk the flour with 1/4 cup of the broth from the pot to make a slurry. Slowly add this slurry back to the pot while stirring to thicken the broth into a gravy-like consistency. Stir in the heavy cream and let the mixture simmer for 5 more minutes.

Step 7

Add the shredded chicken and frozen peas to the pot. Stir to combine and remove from heat.

Step 8

Preheat the oven to 400°F (200°C). Transfer the chicken mixture into a deep pie dish or casserole dish.

Step 9

Roll out the pie dough and lay it over the chicken mixture, trimming any excess dough. Press the edges to seal and create a decorative border, if desired.

Step 10

Cut a few small slits in the center of the dough to allow steam to escape. Brush the top with the beaten egg for a golden finish.

Step 11

Place the dish on a baking sheet and bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and flaky.

Step 12

Let the pot pie cool for 5-10 minutes before serving. Enjoy!

Nutrition Facts

Serving size	(4625.4g)

Amount per serving	% Daily Value*
Calories	7154.3

Total Fat 481.2g	0%
Saturated Fat 158.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 1756.5mg	0%
Sodium 11662.4mg	0%
Total Carbohydrate 296.9g	0%
Dietary Fiber 25.2g	0%
Total Sugars 40.4g
Protein 394.4g	0%

Vitamin D 130.7IU	0%
Calcium 618.9mg	0%
Iron 34.8mg	0%
Potassium 6652.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 61.0%

Protein: 22.2%

Carbs: 16.7%