Description
A golden, flaky double crust chicken pot pie filled with tender chicken, carrots, peas, and potatoes in a rich, creamy sauce. Pure comfort food that is hearty, satisfying, and perfect for family dinners.
Ingredients
Units
Scale
- 3 cups cooked chicken, diced or shredded
- 1 cup carrots, diced
- 1 cup frozen peas
- 1 cup potatoes, diced small
- 1/3 cup unsalted butter
- 1/3 cup all purpose flour
- 1 3/4 cups chicken broth
- 2/3 cup whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 2 refrigerated pie crusts
- 1 large egg, beaten
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- In a large skillet over medium heat, melt butter. Stir in flour and cook for 1 to 2 minutes until lightly golden.
- Gradually whisk in chicken broth and milk, stirring constantly until thickened and smooth.
- Add chicken, carrots, peas, potatoes, salt, pepper, and thyme. Simmer for about 5 minutes until vegetables are just tender and the mixture is creamy.
- Place one pie crust into a 9 inch pie dish and press gently into the bottom and sides.
- Pour the warm filling into the crust and spread evenly.
- Cover with the second crust, seal and crimp the edges, then cut small vents in the top. Brush with beaten egg.
- Bake for 30 to 35 minutes until the crust is golden brown and the filling is bubbling.
- Let rest for 10 minutes before slicing and serving.
Notes
- Let the filling cool slightly before adding the top crust to prevent a soggy crust.
- Place the pie dish on a baking sheet to catch any bubbling over.
- If the crust browns too quickly, loosely cover the edges with foil.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 5g
- Sodium: 780mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 110mg