Chicken & Poultry

Old-Fashioned Chicken Pot Pie

Name: Old-Fashioned Chicken Pot Pie
Total time: 75 min
Yield: 6 servings
Cuisine: Chicken & Poultry
Ingredients: 1 lb boneless skinless chicken breasts, cubed; 4 tablespoons unsalted butter; 1 small onion, diced; 2 carrots, diced; 1/3 cup all-purpose flour; 1.75 cups chicken broth; 2/3 cup whole milk; 1 cup frozen peas; 1 teaspoon dried thyme; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1 package (2 sheets) refrigerated pie crust; 1 large egg, beaten (for egg wash)

A flaky double-crust pie packed with tender chicken and vegetables bound in a rich, creamy herb gravy.

75 minutes

Serves 6

Dinner

Contains common allergens

Egg Dairy Wheat

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Instructions

6 steps

1
Melt the butter in a large skillet over medium heat, add the onion and carrots, and cook 6 to 8 minutes until softened.

2
Add the cubed chicken and cook 5 minutes until no longer pink on the outside, then sprinkle in the flour and stir constantly for 1 to 2 minutes to cook out the raw taste.
3
Gradually whisk in the broth and milk, then simmer 4 to 5 minutes until the sauce thickens enough to coat the back of a spoon. Stir in the peas, thyme, salt, and pepper, and remove from the heat to cool slightly.
4
Line a 9-inch pie dish with one crust, pour in the filling, and lay the second crust on top. Trim and crimp the edges to seal, then cut 4 small steam vents in the center.
5
Brush the top with the beaten egg for a glossy golden finish.
6
Bake at 400F for 35 to 40 minutes until the crust is deeply golden and the filling bubbles through the vents. Rest 10 minutes so the filling sets before slicing.

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