Old-Fashioned Chicken Pot Pie
A flaky double-crust pie packed with tender chicken and vegetables bound in a rich, creamy herb gravy.
Contains common allergens
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Instructions
- 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.
Plan it in Listahan
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