Classic Chicken Pot Pie
- Filling
- ⅓ cup unsalted butter
- 1 onion, diced
- 2 carrots, diced
- 2 celery ribs, diced
- 2 cloves garlic, minced
- ⅓ cup all-purpose flour
- 1 ¾ cups chicken broth
- ¾ cup whole milk
- 1 tsp dried thyme
- ¾ tsp kosher salt
- ½ tsp black pepper
- 3 cups cooked chicken, shredded or diced (rotisserie or leftover)
- 1 cup frozen peas
- Crust
- 1 refrigerated pie crust, one 9-inch round
- 1 large egg, beaten with 1 tbsp water
Classic Chicken Pot Pie
- Heat the oven to 400°F with a rack in the middle. Take the pie crust out of the fridge.
- Melt the butter in a large saucepan or deep skillet over medium heat.
- Add the onion, carrots and celery and cook, stirring now and then, until the onion is soft.
- Stir in the garlic and cook until fragrant.
- Sprinkle in the flour and stir constantly so it coats the vegetables and cooks out the raw taste.
- Slowly pour in the broth while stirring, then stir in the milk, thyme, salt and pepper.
- Simmer, stirring often, until the sauce is thick enough to coat a spoon.
Classic Chicken Pot Pie
- Take the pan off the heat and stir in the chicken and frozen peas. Taste and add more salt if needed.
- Pour the filling into a 9-inch deep pie dish and set it on a rimmed sheet pan to catch drips.
- Unroll the crust over the filling. Tuck or crimp the edges against the rim of the dish.
- Brush the crust with the egg wash and cut 4 short slits in the center to let steam escape.
- Bake until the crust is deep golden and the filling bubbles through the slits, at least 165°F (74°C) in the center.
- Let the pot pie cool so the filling sets before scooping.
- Cook to 165°F inside (check with a thermometer).