Classic Chicken Pot Pie

Name: Classic Chicken Pot Pie
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 refrigerated pie crusts; 3 tbsp butter; 1 onion, diced; 2 carrots, diced; 2 celery stalks, diced; 1/3 cup flour; 1 3/4 cups chicken broth; 3/4 cup milk; 3 cups shredded cooked chicken; 1 cup frozen peas; 1 tsp thyme; salt and pepper; 1 egg, beaten

Tender chicken, carrots, peas and potatoes in a creamy herb gravy under a flaky double crust. Real comfort food that feeds the whole table.

Prep30 min

Cook45 min

Total1 hr 15 min

Serves6

What you'll need

12-inch cast-iron skilletFor searing and oven finishes

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9x13 glass baking dishFor casseroles and bakes

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8-inch chef's knifeFor all the chopping

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Steps

Heat the oven to 400°F and fit one crust into a 9-inch deep pie dish.

Melt the butter in a skillet and cook the onion, carrots and celery until soft, 7 minutes. Stir in the flour for 1 minute, then whisk in broth and milk until thick and bubbling.

Fold in chicken, peas, thyme, salt and pepper. Cool 10 minutes, then pour into the crust.

Cover with the second crust, seal and crimp, cut four slits and brush with egg.

Bake 35 to 40 minutes until deep golden. Rest 10 minutes before cutting.

TipLet the filling cool slightly before topping; hot filling melts the bottom crust.