Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). In a large skillet or Dutch oven, melt the butter over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 8-10 minutes.2 tablespoons unsalted butter, 1 cup yellow onion, chopped, 1 cup carrots, chopped, 1 cup celery, chopped
- Sprinkle the flour over the cooked vegetables and stir well to coat. Cook for 1 minute, stirring constantly, until the raw flour odor is gone. Gradually whisk in the chicken broth and milk until smooth. Bring the mixture to a simmer, stirring frequently, and cook until thickened, about 5 minutes.1/4 cup all-purpose flour, 1 1/2 cups chicken broth, 3/4 cup milk
- Stir in the dried thyme, rosemary, salt, and pepper. Taste and adjust seasonings as needed. Add the cooked chicken and thawed peas to the sauce mixture. Stir to combine, ensuring all ingredients are evenly distributed.1 teaspoon dried thyme, 1/2 teaspoon dried rosemary, to taste salt and freshly ground black pepper, 2 cups cooked chicken, shredded or diced, 1/2 cup thawed frozen peas
- Unroll one refrigerated pie crust and gently press it into the bottom and up the sides of a 9-inch pie plate. Pour the chicken and vegetable filling evenly into the prepared pie crust.1 (14.1 ounce) package refrigerated pie crusts
- Unroll the second pie crust. Place it over the filling, trimming any excess dough. Crimp the edges of the top and bottom crusts together to seal. Cut a few vents in the top crust with a sharp knife to allow steam to escape.1 (14.1 ounce) package refrigerated pie crusts
- In a small bowl, whisk the egg with about 1 teaspoon of water. Brush the egg wash evenly over the top crust. This will give your Chicken Pot Pie a beautiful golden-brown finish.1 large egg, beaten
- Place the pie plate on a baking sheet (to catch any potential drips). Bake in the preheated oven for 40-50 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, you can loosely tent it with aluminum foil.
- Once baked, carefully remove the Chicken Pot Pie from the oven and let it rest for at least 10-15 minutes before slicing and serving. This allows the filling to set properly, making for cleaner slices and a better eating experience.
Notes
Allow the chicken pot pie to cool completely before storing. For a crisper crust when reheating slices, use a preheated oven.
