Martha Stewart Chicken Pot Pie Recipe
Warm, creamy and full of comfort. This Martha Stewart Chicken Pot Pie Recipe is a classic family dish. Inspired by Martha Stewart, it brings simple home cooking to your table.
Ingredients
- 2 cups cooked chicken shredded
- 1 cup carrots diced
- 1 cup peas
- 1 cup potatoes diced
- 1 small onion chopped
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- 1 cup milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon thyme
- 1 sheet puff pastry or pie crust
Instructions
Prepare the Vegetables
- Wash and chop all vegetables into small pieces. This helps them cook evenly. Keep them ready before starting cooking for a smooth process.
Cook the Vegetables
- Heat butter in a pan. Add onions, carrots, potatoes and peas. Cook for 5–6 minutes until slightly soft. Stir gently to avoid burning.
Make the Sauce Base
- Sprinkle flour over vegetables. Stir well to coat. Slowly add chicken broth and milk. Keep stirring until the mixture becomes smooth and creamy.
Add Seasoning
- Add salt, pepper and thyme. Mix everything well. Let it simmer for 5 minutes. The sauce should start thickening slightly.
Add Chicken
- Add shredded cooked chicken into the sauce. Stir well so everything mixes evenly. Let it cook for another 3–4 minutes for full flavor.
Prepare the Pie Dish
- Grease a baking dish lightly. Pour the chicken mixture into it. Spread it evenly so every bite has filling.
Add the Crust
- Place puff pastry or pie crust on top. Seal the edges gently. Cut small slits on top to release steam while baking.
Bake the Pie
- Bake at 375°F (190°C) for 35–40 minutes. The crust should turn golden brown. Let it cool slightly before serving.
Notes
- Use cooked chicken for faster prep
- Keep crust cold for flakiness
- Do not skip simmering the sauce
- Cut even vegetable sizes
- Let pie rest before serving