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Classic Chicken Pot Pie Margaret
A comforting and savory chicken pot pie with a flaky crust, perfect for any dinner table.
Ingredients
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Method
1
Preheat oven to 400°F (200°C).
2
In a large skillet, melt butter over medium heat.
3
Add chopped onion, carrots, and celery; cook until vegetables are tender.
4
Stir in flour and cook for 1 minute to form a roux.
5
Gradually whisk in chicken broth and milk, stirring until the mixture thickens.
6
Add shredded chicken, peas, salt, and pepper; cook for another 2-3 minutes.
7
Remove from heat.
8
Roll out one pie crust and fit into a 9-inch pie dish.
9
Pour the chicken filling into the crust.
10
Cover with the second pie crust, trim excess edges, and crimp to seal.
11
Cut small slits on top to allow steam to escape.
12
Brush with beaten egg.
13
Bake for 35-40 minutes until golden brown.
14
Let cool for a few minutes before serving.
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