Description
A cozy homemade chicken pot pie with tender chicken, carrots, celery, peas, and potato in a creamy thyme sauce, all tucked into a flaky golden crust.
Ingredients
Scale
- 2 cups cooked chicken, shredded or diced
- 5 tablespoons unsalted butter
- 1 cup yellow onion, diced
- 1 cup carrots, peeled and diced
- 1 cup celery, diced
- 2 cloves garlic, minced
- 1/3 cup all-purpose flour
- 1 3/4 cups low-sodium chicken broth
- 2/3 cup whole milk
- 1 cup frozen peas
- 1 cup Yukon Gold potato, peeled and diced small
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
- 2 pie crusts
- 1 egg, beaten
Instructions
- Preheat the oven to 425°F. Lightly grease a 9-inch pie dish.
- In a large skillet over medium heat, melt the butter. Add the onion, carrots, celery, and potato, then cook for 7 to 8 minutes until beginning to soften. Stir in the garlic and cook for 30 seconds.
- Sprinkle in the flour and stir for 1 minute to coat the vegetables.
- Slowly whisk in the chicken broth, then the milk. Cook, stirring often, for 4 to 5 minutes until thickened.
- Stir in the cooked chicken, peas, salt, black pepper, and dried thyme. Simmer for 2 minutes, then remove from the heat.
- Fit one pie crust into the prepared pie dish. Spoon in the filling and spread evenly.
- Place the second crust over the top, trim any excess, crimp the edges to seal, and cut a few vents in the top. Brush with the beaten egg.
- Bake for 35 to 40 minutes, until the crust is golden brown and the filling is bubbling. If the edges brown too quickly, cover loosely with foil.
- Let the pie rest for 10 to 15 minutes before slicing and serving.
Notes
- Use rotisserie chicken for a quicker version.
- Make sure the filling thickens on the stove before assembling to avoid a watery pie.
- Let the pie rest before slicing so the filling can settle.
- The filling can be made 1 day ahead and refrigerated until ready to use.