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chicken-pot-pie

Easy Chicken Pot Pie

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 3 tablespoons unsalted butter
  • 1 small yellow onion diced
  • 2 medium carrots diced
  • 2 celery stalks diced
  • 2 garlic cloves minced
  • 1/3 cup all-purpose flour
  • 2 cups chicken broth
  • 1 cup whole milk
  • 3 cups shredded cooked chicken
  • 1 cup frozen peas
  • 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
  • Salt and black pepper to taste
  • 1 package refrigerated pie crust 2 crusts
  • 1 large egg beaten with 1 tablespoon water

Method
 

  1. Preheat oven to 400°F. Fit one crust into a 9-inch pie dish.
  2. Melt butter in a skillet over medium heat. Cook onion, carrot, and celery until softened, 6 to 7 minutes. Add garlic and cook 30 seconds.
  3. Stir in flour and cook 1 to 2 minutes.
  4. Whisk in broth, then milk. Simmer until thickened enough to coat a spoon, 4 to 5 minutes.
  5. Stir in chicken, peas, and thyme. Season with salt and pepper.
  6. Pour filling into crust. Top with second crust, seal edges, and cut vents.
  7. Brush with egg wash. Bake 30 to 35 minutes, until deep golden brown and bubbling.
  8. Rest 10 minutes before slicing.
    9. Let the filling cool for about 10 minutes before pouring it into the crust so the bottom crust doesn't turn soggy. If the edges brown too fast, cover them loosely with foil for the last 15 minutes of baking.

Notes

Food safety note: if you're cooking your own chicken from raw instead of using rotisserie chicken, cook it to an internal temperature of 165°F before shredding, and use a separate cutting board and utensils for raw poultry to avoid cross-contamination with the rest of the ingredients.