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Classic Chicken Pot Pie Margaret
1 h 15 min · Medium · 6 servings
A comforting and savory chicken pot pie with a flaky crust, perfect for any dinner table.
Ingredients
2 cups cooked chicken, shredded→1 cup carrots, diced→1 cup celery, diced→1 cup frozen peas→1 medium onion, chopped→3 tablespoons butter→3 tablespoons all-purpose flour→1 ¼ cups chicken broth→½ cup milk→1 package prepared pie crusts (or homemade, if preferred)→Salt and pepper to taste→1 egg, beaten (for egg wash)→Tap an ingredient to explore it
Method
1
Preheat oven to 400°F (200°C).
2
In a large skillet, melt butter over medium heat. Add chopped onion, carrots, and celery; cook until vegetables are tender.
3
Stir in flour and cook for 1 minute to form a roux.
4
Gradually whisk in chicken broth and milk, stirring until the mixture thickens.
5
Add shredded chicken, peas, salt, and pepper; cook for another 2-3 minutes. Remove from heat.
6
Roll out one pie crust and fit into a 9-inch pie dish.
7
Pour the chicken filling into the crust.
8
Cover with the second pie crust, trim excess edges, and crimp to seal.
9
Cut small slits on top to allow steam to escape. Brush with beaten egg.
10
Bake for 35-40 minutes until golden brown.
11
Let cool for a few minutes before serving.
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