Description
This chicken pot pie is creamy, hearty, and topped with a flaky crust—ultimate comfort food for family dinner.
Ingredients
2 tablespoons unsalted butter
1 small onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1/3 cup all-purpose flour
2 cups chicken broth
1 cup whole milk
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
2 cups cooked shredded chicken
1 1/2 cups frozen peas
1 (14-ounce) package refrigerated pie crusts (2 crusts)
1 large egg, beaten (egg wash)
Instructions
Heat oven to 400°F.
Melt butter in a skillet. Cook onion, carrots, and celery 6 minutes. Add garlic 30 seconds.
Whisk in flour 1 minute. Slowly whisk in broth and milk until smooth. Simmer 3 to 5 minutes until thick.
Stir in salt, pepper, thyme, chicken, and peas.
Pour filling into a 9-inch pie dish. Top with pie crust, seal edges, and cut slits.
Brush with egg wash. Bake 30 to 35 minutes until golden. Rest 10 minutes.
Notes
Make-ahead: Filling can be made 2 days ahead.
Extra crisp: Bake on a sheet pan to catch drips.
Tools: Skillet, 9-inch pie dish.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main
- Method: Baking
- Cuisine: American