Description
Homemade chicken pot pie with creamy filling and pastry crust. From Your Daily Hit.
Ingredients
Scale
- 2 pie crusts (homemade or refrigerated), for a 9-inch pie
- 1/3 cup (75g) unsalted butter
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1/3 cup (42g) all-purpose flour
- 1 3/4 cups (420ml) chicken broth
- 2/3 cup (160ml) milk
- 3 cups (about 400g) cooked shredded chicken
- 1 cup (150g) frozen peas
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon thyme
- 1 egg beaten with 1 tablespoon water
Instructions
- Heat the oven to 425°F (220°C). Fit one crust into a 9-inch pie dish.
- Melt butter in a saucepan. Cook onion, carrot, and celery 6 minutes. Sprinkle flour; cook 1 minute. Whisk in broth and milk until thick, 4 to 5 minutes. Stir in chicken, peas, salt, pepper, and thyme.
- Pour into the crust. Top with the second crust. Seal and vent. Brush with egg wash.
- Bake 30 to 38 minutes until the crust is deep golden and the filling bubbles. Rest 15 minutes before slicing.
Notes
Rotisserie chicken is the weeknight move. A puff-pastry lid on a 9-inch skillet is fine; start checking at 25 minutes.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Bake
- Cuisine: American