Classic Chicken and Vegetable Pot Pie

Ingredients

• 29-inch pie crusts, homemade or store-bought
• 6 tbspbutter
• 1onion, diced
• 2carrots, diced
• 2celery stalks, diced
• 1/2 cupall-purpose flour
• 2 cupschicken broth
• 1 cupwhole milk
• 3 cupscooked, shredded or cubed chicken
• 1 cupfrozen peas
• 1 tspsalt, plus more to taste
• 1/2 tspblack pepper
• 1/2 tspdried thyme
• 1egg, beaten, for egg wash

Nutrition / serving

No nutrition data for this recipe — tap Nutrition in Ask Chef AI above for an estimate.

Method

1. 1

   Preheat oven to 400°F. Fit one pie crust into a 9-inch pie dish and set the other aside for the top.

2. 2

   Melt butter in a large saucepan over medium heat. Add onion, carrots, and celery, and cook until softened, about 6 minutes.

   ⏱Start 6:00
3. 3

   Sprinkle in flour and cook, stirring, 1-2 minutes to remove the raw taste.

   ⏱Start 1:00
4. 4

   Slowly whisk in chicken broth and milk, and cook, stirring, until thickened into a gravy, about 5 minutes.

   ⏱Start 5:00
5. 5

   Stir in shredded chicken, frozen peas, salt, pepper, and thyme. Remove from heat.

6. 6

   Pour the filling into the prepared crust. Cover with the second crust, trim excess, and crimp the edges to seal. Cut a few vents in the top.

7. 7

   Brush the top crust with egg wash.

8. 8

   Bake 35-40 minutes, until the crust is deep golden brown and the filling is bubbling through the vents.

   ⏱Start 35:00
9. 9

   Let cool 10 minutes before slicing and serving.

   ⏱Start 10:00