Classic Chicken Pot Pie

6 standard portions

Source field check · Original source retained

View original recipe

Ingredients

• 1/3 cup unsalted butter
• 1 onion (diced)
• 1 cup diced carrot (about 2-3 medium carrots)
• 8 ounches mushrooms (diced)
• 1 cup frozen corn
• 1 cup frozen peas
• 2 cloves garlic (minced)
• 2 teaspoons dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/3 cup all purpose flour
• 1 1/2 cups chicken broth
• 3/4 cup milk
• 3 cups cooked shredded chicken (from about 3 medium chicken breasts, see note 1)
• 1 double pie crust (homemade, or purchased, see note 2)
• 1 egg (plus 1 teaspoon of water, for egg wash)
• fresh thyme (chopped, for garnish, optional)

Method

1. Preheat the oven to 400°F/200°C.
2. In a large pot over medium heat, melt the butter, then add the onion and carrot. Cook, stirring frequently, until the veggies start to soften, about 4-5 minutes.
3. Add in the mushrooms, frozen peas, frozen corn, garlic, thyme, salt, and pepper. Cook, stirring frequently, until the mushrooms are cooked, about 5-6 minutes.
4. Sprinkle the flour on the vegetable mixture, then slowly pour in the broth, mixing well to avoid any clumps.
5. Add the milk and the shredded chicken and allow the filling to lightly simmer until the sauce has thickened enough that when you run a spatula across the bottom of the pan, the sauce doesn't fill in the space right away. This should take 8 to 10 minutes.
6. While the sauce is thickening, roll out both pie crusts. The bottom crust should be roughly 13 inches in diameter, and the top roughly 10 inches.
7. Place the bottom pie crust into a 9 inch pie pan, pour the filling into the crust, then top with the remaining pie crust. Press to seal the top and bottom crust together on the edges. Slice a few vent holes in the top.
8. Brush the top of your chicken pot pie with egg wash. Transfer the pie to the oven and bake for 30 minutes, or until the filling is bubbly and the top is golden brown.
9. Sprinkle with fresh tyme if desired. Serve warm.