Chicken Pot Pie
A savory pie filled with chicken, vegetables, and a creamy gravy.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Instructions
- 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.
Plan it in Listahan
Add Chicken Pot Pie to your week, check it against your household's allergens, and build the shopping list automatically.