Classic Chicken Pot Pie
Ingredients
- 1 lb (450 g) cooked chicken, shredded or diced
- 1 cup carrots, diced
- 1 cup peas
- 0.5 cup celery, diced
- 0.33 cup butter
- 0.33 cup all-purpose flour
- 2 cup chicken broth
- 0.5 cup milk
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 tsp dried thyme
- 2 pie crusts (store-bought or homemade)
- 1 egg (for egg wash)
- 1 tbsp water (for egg wash)
Steps
- Preheat oven to 425°F (220°C).
- In a large skillet, melt butter over medium heat. Add carrots, peas, and celery; cook 5–7 minutes until vegetables begin to soften.
- Stir in flour and cook 1–2 minutes to form a roux.
- Gradually whisk in chicken broth and milk until smooth and thickened.
- Season with salt, pepper, and thyme. Stir in the cooked chicken and remove from heat.
- Roll out one pie crust and fit it into a 9-inch pie dish. Pour in the chicken mixture.
- Cover with the second crust, trim excess, and crimp the edges to seal.
- Beat egg with water and brush over the top crust.
- Cut a few slits in the top to let steam escape.
- Bake 30–35 minutes until golden brown and bubbly.
- Let stand 5–10 minutes before serving.
