Chicken Pot Pie

Cook This Meal

Ingredients

• 2 cups Cooked chicken shredded or diced
• 1 cup Carrots diced
• 1 cup Peas frozen or fresh
• 1/2 cup Celery diced
• 1 Onion finely chopped
• 3 tbsp Butter
• 1/3 cup Flour for thickening
• 2 cups Chicken broth
• 1 cup Milk or half-and-half
• 1 tsp Thyme fresh or dried
• 1 Pie crust top crust, or double crust if preferred
• 1 Egg optional, for egg wash
• Salt to taste
• Black pepper to taste
• Parsley optional for serving

Steps

1. Heat oven to 400 degrees F.
2. Melt butter in a skillet or saucepan. Add onion, celery, and carrots, then cook until slightly softened.
3. Sprinkle flour over the vegetables and stir for about 1 minute to remove the raw flour taste.
4. Slowly whisk in chicken broth, then milk. Simmer until the sauce thickens into a creamy gravy.
5. Stir in chicken, peas, thyme, salt, and black pepper. Taste and adjust seasoning.
6. Spoon the filling into a pie dish or baking dish.
7. Place pie crust over the filling, crimp the edges, and cut a few small vents in the top.
8. Brush with beaten egg if using for a shinier crust.
9. Bake for 30 to 40 minutes until the crust is golden and the filling bubbles at the edges.
10. Rest for 10 minutes before serving so the filling thickens slightly.