Chicken Pot Pie features tender chicken and vegetables in a creamy herb sauce, baked beneath a flaky golden crust.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
2 cups cooked chicken diced
4 tablespoons butter
1 small onion diced
2 carrots diced
2 celery stalks diced
2 cloves garlic minced
1/3 cup all-purpose flour
2 cups chicken broth
1 cup milk or half-and-half
1 cup frozen peas
1/2 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
2 pie crusts
1 egg beaten for brushing
Instructions
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Preheat oven to 400°F.
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Melt butter and sauté onion, carrots, and celery 5 to 7 minutes.
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Add garlic and cook 30 seconds.
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Stir in flour and cook 1 to 2 minutes.
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Gradually whisk in broth and milk until thickened.
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Add chicken, peas, thyme, salt, and pepper.
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Place one crust in pie dish and fill with mixture.
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Top with second crust, seal edges, and cut vents.
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Brush with egg wash and bake 35 to 40 minutes.
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Rest 10 to 15 minutes before serving.