Classic Chicken Pot Pie with a Buttery, Flaky Crust
Ingredients
For the Filling:
1 lb boneless, skinless chicken breasts, cooked and diced
1/2 cup butter
1 small onion, diced
2 medium carrots, diced
2 stalks celery, diced
1/3 cup all-purpose flour
2 cups chicken broth
1 cup whole milk or heavy cream
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
Salt and pepper to taste
1 cup frozen peas
1 cup frozen corn
For the Crust:
2 pre-made pie crusts (or homemade)
1 egg, beaten (for egg wash)
Instructions
Cook the Vegetables: In a large skillet, melt the butter over medium heat. Add the diced onion, carrots, and celery, and cook until softened, about 5-7 minutes.
Make the Sauce: Stir in the flour and cook for 1-2 minutes to eliminate the raw flour taste. Gradually whisk in the chicken broth and milk, stirring constantly until the mixture thickens into a creamy sauce.
Season: Add thyme, parsley, salt, and pepper. Stir in the diced chicken, peas, and corn. Simmer for 5 minutes, then remove from heat and allow to cool slightly.
For the Crust:
Prepare the Pie: Preheat your oven to 375°F (190°C). Roll out one pie crust and press it into a 9-inch pie dish. Pour the chicken filling into the crust.
Top the Pie: Roll out the second pie crust and place it over the filling. Trim the excess dough and crimp the edges to seal. Cut a few small slits in the top crust to allow steam to escape.
Brush with Egg Wash: Brush the top of the pie with the beaten egg to give it a golden, shiny finish.
Bake:
Bake the Pot Pie: Place the pie in the preheated oven and bake for 35-40 minutes, or until the crust is golden brown and the filling is bubbling.
Cool and Serve: Let the pie cool for 10 minutes before slicing and serving.
Prep Time: 20 minutesCooking Time: 40 minutesTotal Time: 1 hour
Kcal: 450 kcal per serving | Servings: 6 servings
