Chicken Pot Pie
Tender chicken, a creamy filling, hearty vegetables, and a buttery crust — is there anything better? This is comfort food at its finest.
INGREDIENTS
- 2 C chicken, cooked and cubed
- 1 C diced, peeled potatoes
- 1 C sliced carrots
- ½ C butter
- ½ C onion, chopped
- ½ C sliced celery
- ⅓ C flour
- ½ tsp salt
- ½ tsp pepper
- ½ tsp thyme
- 1 ½ C chicken broth
- ¾ C milk
- 1 C frozen peas
- 1 C frozen corn
- 2 unbaked pie crusts
- 1 egg, beaten
INSTRUCTIONS
- Preheat oven to 425°F.
- Place potatoes and carrots in a large saucepan. Add water to cover and bring to a boil. Reduce heat, cover pan, and cook about 10 minutes until just tender, then drain.
- In a large skillet over medium-high heat, melt butter. Add onion and celery, and cook until tender. Whisk in flour and seasoning, then add the milk and broth. Bring to a boil while stirring, cooking for about 2 minutes until thickened.
- To the same skillet, add in chicken, peas, corn, and the cooked potatoes and carrots. Stir well and remove from heat and set aside.
- Unroll 1 of the pie crusts into a pie pan and trim the edges. Pour mixture over. Cover top with second pie crust; trim, seal, and flute edges. Cut several slits in the top for steam to release. Brush crust with egg wash.
- Bake 30-40 minutes until the crust is golden brown. Let cool 15 minutes before cutting.
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