Chicken Pot Pie

by Gather
Prep: 30m
Cook: 45m
poultry
Chicken Pot Pie - Image

Sign in to see ingredients

Create a free account to unlock this content

Sign In to Continue

Don't have an account? Sign up free

Ingredients
Servings:6
1/3cupunsalted butter
1yellow onion, diced
2celery stalks, diced
2carrots, diced
3garlic cloves, minced
1/3cupall-purpose flour
2cupchicken broth
1cupwhole milk
3cupcooked chicken, shredded
1cupfrozen peas
1tspfresh thyme
salt and pepper to taste
2refrigerated pie crusts
1egg beaten for egg wash
Nutrition Facts

Per serving

Calculating nutrition...

Instructions
  1. 1

    Make filling

    Melt butter in a large pot over medium heat. Sauté onion, celery, and carrots until soft, 8 minutes. Add garlic and cook 1 minute. Sprinkle with flour and stir for 2 minutes.

  1. 2

    Add liquids

    Gradually whisk in broth and milk. Bring to a simmer and cook until thickened, 5 minutes. Stir in chicken, peas, and thyme. Season with salt and pepper. Let cool slightly.

  2. 3

    Assemble pie

    Preheat oven to 425°F. Line a 9-inch pie dish with one crust. Pour in filling. Top with second crust, crimp edges to seal, and cut vents in top. Brush with egg wash.

  3. 4

    Bake

    Bake 30-35 minutes until crust is golden brown and filling is bubbly. If edges brown too quickly, cover with foil.

  4. 5

    Rest and serve

    Let cool 10 minutes before slicing and serving.

Sign in to see all instructions

Create a free account to unlock this content

Sign In to Continue

Don't have an account? Sign up free

Chicken Pot Pie

Created by: Gather

Prep Time: 30m
Cook Time: 45m
Servings: 6

Ingredients

  • 1/3 cup unsalted butter
  • 1 yellow onion, diced
  • 2 celery stalks, diced
  • 2 carrots, diced
  • 3 garlic cloves, minced
  • 1/3 cup all-purpose flour
  • 2 cup chicken broth
  • 1 cup whole milk
  • 3 cup cooked chicken, shredded
  • 1 cup frozen peas
  • 1 tsp fresh thyme
  • salt and pepper to taste
  • 2 refrigerated pie crusts
  • 1 egg beaten for egg wash

Instructions

  1. Make fillingMelt butter in a large pot over medium heat. Sauté onion, celery, and carrots until soft, 8 minutes. Add garlic and cook 1 minute. Sprinkle with flour and stir for 2 minutes.
  2. Add liquidsGradually whisk in broth and milk. Bring to a simmer and cook until thickened, 5 minutes. Stir in chicken, peas, and thyme. Season with salt and pepper. Let cool slightly.
  3. Assemble piePreheat oven to 425°F. Line a 9-inch pie dish with one crust. Pour in filling. Top with second crust, crimp edges to seal, and cut vents in top. Brush with egg wash.
  4. BakeBake 30-35 minutes until crust is golden brown and filling is bubbly. If edges brown too quickly, cover with foil.
  5. Rest and serveLet cool 10 minutes before slicing and serving.

Notes & Tips

Ultimate comfort food! Use rotisserie chicken for a shortcut. You can also make individual pot pies in ramekins - just adjust baking time to 20-25 minutes.