Easy Chicken Pot Pie
We have tried quite a few pot pies over the years, and I’m pretty confident that this one is the BEST recipe. Enjoy!
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Servings: 2 pies
Ingredients
- 2 cups peeled potatoes, cut into bite-size chunks
- 1 1/2 cups carrots, peeled and sliced
- 1 cup butter (2 sticks)
- 2/3 cup chopped onion
- 1 cup all-purpose flour
- 1 3/4 tsp salt
- 1 tsp dried thyme
- 3/4 tsp pepper
- 3 cups chicken broth
- 1 1/2 cups milk
- 4 cups cubed cooked chicken
- 1 1/2 cups frozen peas
- 1/2 cup frozen corn
- 2 packages refrigerated double pie crust (or your favorie homemade recipe)
Instructions
- Put the potatoes and carrots in a large pot, and cover it with water.
- Cook over high heat until it boils for several minutes and potatoes and carrots are tender when poked with a fork, but don’t overcook.
- Drain water and set potatoes and carrots aside. In the large pot, combine the butter and onion over medium heat, while the butter melts, stir often, cooking the onions.
- When onions are soft, add the flour and seasonings and mix well.
- Add the broth and milk. Stir until thickened.
- Add the chicken, peas corn, potatoes, and carrots and mix to combine.
- Prepare two pie dishes by lining them with an uncooked pastry crust. Pour half of the chicken and vegetable mixture into each pie shell.
- Cover with the top pie crusts, and let the top layer overlap the bottom crust, pinching seams to seal, then fluting the edge of the seam.
- Crack an egg into a bowl and beat it. Brush the beaten egg over the top, then with a sharp knife, cut some slits in the top of the pie so it can vent steam.
- Bake at 425° F for 35-40 minutes. Let cool for about 10 minutes before digging in.