North American

Chicken Pot Pie

Name: Chicken Pot Pie
Total time: 60 min
Yield: 4 servings
Cuisine: North American
Ingredients: 2 chilled 9-inch pie crusts; 2 cups cooked chicken (shredded); 2 cups frozen mixed vegetables (peas; carrots; corn); 1/3 cup butter; 1/3 cup flour; 1 3/4 cups chicken broth; 1/2 cup heavy cream; 1 tsp thyme; 1 egg (for egg wash)

A savory pie filled with chicken, vegetables, and a creamy gravy.

60 minutes

Serves 4

Dinner

Contains common allergens

Egg Dairy Wheat

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Instructions

6 steps

1
Preheat your oven to 400°F (200°C). Line a 9-inch pie dish with one of the chilled pie crusts.

2
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to create a roux.
3
Gradually whisk in the chicken broth and heavy cream, cooking for 3-5 minutes until the gravy is thick and bubbling. Stir in the thyme, salt, and pepper.
4
Remove from heat and fold in the shredded chicken and frozen mixed vegetables until evenly coated in the rich gravy.
5
Pour the warm filling into the prepared pie crust. Top with the second crust, crimp the edges tightly to seal, and cut 4 small slits in the top crust to vent steam.
6
Brush the top crust lightly with beaten egg wash. Bake for 30-35 minutes until the crust is golden brown and flaky, and the filling is bubbling. Let it cool for 15 minutes before serving so the gravy can set.

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