1 hr 20 minServes 6dinnerweekend

Chicken Pot Pie

Name: Chicken Pot Pie
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6 servings
Ingredients: 4 tbsp butter; 1 onion, finely chopped; 2 carrots, diced; 2 stalks celery, diced; 1/3 cup all-purpose flour; 2 cups chicken stock; 1 cup milk; 1 tsp kosher salt; 1/2 tsp black pepper; 1 tsp fresh thyme leaves (or 1/2 tsp dried); 3 cups chopped cooked chicken; 1 cup frozen peas; 1 refrigerated pie crust; 1 large egg, beaten

Recipe by gingham

A creamy chicken and vegetable filling under a flaky golden crust. Leftover or rotisserie chicken makes it easy.

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Ingredients

4 tbsp butter
1 onion, finely chopped
2 carrots, diced
2 stalks celery, diced
1/3 cup all-purpose flour
2 cups chicken stock
1 cup milk
1 tsp kosher salt
1/2 tsp black pepper
1 tsp fresh thyme leaves (or 1/2 tsp dried)
3 cups chopped cooked chicken
1 cup frozen peas
1 refrigerated pie crust
1 large egg, beaten

Method

Heat the oven to 400°F.
Melt the butter in a large pot over medium heat. Cook the onion, carrots, and celery until soft, about 8 minutes.
Sprinkle in the flour and stir for 1 minute. Slowly whisk in the stock, then the milk, and simmer, stirring, until thick, 3 to 4 minutes.
Stir in the salt, pepper, thyme, chicken, and peas, and pour the filling into a deep 9 inch pie dish.
Lay the crust over the top, tuck or crimp the edges, cut 4 small slits in the middle, and brush with the egg.
Set the dish on a sheet pan and bake until the crust is deep golden and the filling bubbles, 30 to 35 minutes. Let it rest for 10 minutes before serving.