Classic Chicken Pot Pie

Ingredients

For the Filling:

• 2 cups cooked chicken, shredded
• 2 tablespoons butter
• 1 onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup frozen peas
• 1/2 cup all-purpose flour
• 4 cups chicken broth
• 1 cup milk (whole or 2%)
• 1 teaspoon dried thyme
• Salt and black pepper to taste

For the Crust:

• 1 package store-bought pie crusts (2 crusts)
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large pot, melt butter over medium heat. Add chopped onion, diced carrots, and diced celery. Sauté until the vegetables are softened.
3. Stir in the all-purpose flour to create a roux.
4. Gradually whisk in chicken broth and milk to avoid lumps. Continue whisking until the mixture thickens.
5. Add shredded cooked chicken, frozen peas, dried thyme, salt, and black pepper. Stir until well combined.
6. Remove the pot from heat and let the filling cool while you prepare the crust.
7. Roll out one pie crust and place it in the bottom of a pie dish.
8. Pour the cooled chicken filling over the crust.
9. Roll out the second pie crust and place it over the filling. Seal the edges and crimp with a fork.
10. Cut a few slits in the top crust to allow steam to escape.
11. Brush the top crust with beaten egg for a golden finish.
12. Bake in the preheated oven for 30-35 minutes or until the crust is golden brown and the filling is bubbly.
13. Remove from the oven and let it cool for a few minutes before serving.
14.  
15.  

Slice into portions and savor the classic goodness of Chicken Pot Pie!