Chicken Pot Pie

There’s something so comforting about pulling a bubbling pot pie out of the oven. The creamy filling is luscious without being too heavy, the vegetables are perfectly tender, and that golden crust… well, it’s reason enough to make this. It’s one of those dinners that feels like it took all day (but didn’t), and somehow makes an ordinary evening feel just a little more special.

Prep Time:	Cook Time:
10 mins	10 mins
Bake Time:	Total Time:
40 mins	1hr
Serves:
6

Ingredients

For the Filling:

• 2 cups cooked chicken, shredded or diced

• 1 cup carrots, diced

• 1 cup frozen peas

• 1/2 cup celery, chopped

• 1/3 cup unsalted butter

• 1/3 cup all-purpose flour

• 1/2 teaspoon salt, or to taste

• 1/2 teaspoon black pepper, or to taste

• 1/2 teaspoon dried thyme, or to taste

• 1 3/4 cups chicken broth

• 2/3 cup whole milk or heavy cream

• 1 medium onion, finely chopped

For the Crust:

• 1 package refrigerated pie crust or homemade pie dough, 14 oz, enough to cover the top of a 9-inch pie dish

• 1 egg, beaten, for egg wash

Instructions

1. Preheat oven to 425°F (220°C).
   

2. In a large saucepan, melt butter over medium heat. Add chopped onion, carrots, and celery; sauté until tender, about 5 minutes. Stir in flour, salt, pepper, and thyme. Cook, stirring constantly, for 2 minutes to create a roux. Gradually whisk in chicken broth and milk. Cook, stirring frequently, until the mixture thickens and bubbles. Remove from heat and stir in cooked chicken and peas. Set aside.
   

3. Pour the filling into a 9-inch pie dish (no crust on the bottom). Roll out your single pie crust and place it over the filling. Trim any excess and crimp edges to seal the pie. Cut several slits in the top crust to allow steam to escape. Brush the top crust with the beaten egg for a golden finish.
   

4. Bake for 35 to 40 minutes, or until the crust is golden brown and filling is bubbling. If the crust browns too fast, cover edges with foil. Let cool for about 10 minutes before serving.