Chicken Pot Pie
A creamy, savory filling of tender chicken, carrots, peas, and celery in a velvety herb-flecked sauce, all baked between flaky, golden pie crusts. This is the ultimate cold-weather comfort food, best served bubbling hot straight from the oven.
By YumYum Editorial · American Comfort
Prep: 25 min · Cook: 45 min · Total: 70 min · Serves 6
Ingredients
- 2 tablespoons unsalted butter
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 2/3 cup whole milk or heavy cream
- 3 cups cooked, shredded or diced chicken
- 3/4 cup frozen peas
- 1/2 teaspoon dried thyme
- to taste Salt and black pepper, to taste
- 2 unbaked 9-inch pie crusts (top and bottom)
- 1 egg, beaten (for egg wash)
Instructions
- Preheat oven to 400°F.
- Melt butter in a large saucepan over medium heat and sauté onion, carrots, and celery for 6-8 minutes until softened.
- Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook off the raw flour taste.
- Gradually whisk in the chicken broth and milk, stirring to prevent lumps, and simmer until thickened, about 5 minutes.
- Stir in the cooked chicken, peas, and thyme; season with salt and pepper. Remove from heat and let cool slightly.
- Fit one pie crust into a 9-inch pie dish, pour in the chicken filling, and top with the second crust, crimping the edges to seal. Cut a few small vents in the top.
- Brush the top crust with the beaten egg wash.
- Bake for 35-45 minutes, until the crust is deep golden brown and the filling is bubbling through the vents.
- Let rest 10 minutes before slicing to allow the filling to set.