A delightful twist on the classic chicken pot pie, featuring a rich and creamy filling with a golden, flaky crust.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking and a golden crust.
In a large pot, bring salted water to a boil. Add the chicken, broccoli, carrots, celery, and leek. Simmer until the chicken is cooked through and the vegetables are tender yet firm, about 15 minutes.
Cut the vegetables into uniform sizes for even cooking.
Drain the chicken and vegetables well and set them aside.
Ensure thorough draining to avoid a watery filling.
In a skillet, melt the butter over medium heat. Stir in the flour and cook for 2 minutes to form a roux.
Stir constantly to prevent the roux from burning.
Gradually whisk in the milk and cream. Bring to a boil, then reduce the heat and simmer until thickened, about 10 minutes.
Whisking prevents lumps and ensures a smooth sauce.
Stir in the chicken bouillon and parmesan cheese until well combined. Remove from heat.
Taste and adjust seasoning if needed.
Combine the cooked chicken and vegetables with the sauce. Mix well and pour into a pie dish.
Ensure the filling is evenly distributed in the dish.
Cover the filling with the pie dough, sealing the edges. Brush the top with beaten egg.
Cut small slits in the dough to allow steam to escape.
Bake in the preheated oven until the crust is golden brown and the filling is bubbling, about 45 minutes.
Place the pie dish on a baking sheet to catch any drips.
Let the pie cool slightly before serving. Enjoy your delicious homemade pot pie!
Allowing the pie to rest helps the filling set.
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