Chicken Pot Pie

By Sally's Baking Recipes · 100 min

Ingredients

Instructions

1. Make either pie crust recipe up to the chilling step (at least 2 hours chilled). It yields two discs: one for the bottom, one for the top.
2. Put the chicken, carrots and celery in a large pot, add enough water to cover, and bring to a boil over medium-high heat. Boil for 10 minutes, then remove from the heat, drain and set aside.
3. In a large skillet over medium heat, cook the butter, onion and garlic, stirring now and then, until the onion is translucent and the butter is lightly browned.
4. Whisk in the flour, salt, black pepper, thyme, chicken broth and half-and-half. Whisk until no lumps remain, then simmer over medium-low heat until very thick, about 10 minutes or longer if needed. Season to taste, then remove from the heat.
5. Preheat the oven to 425°F (218°C).
6. Roll one chilled dough disc on a floured surface to about 12 inches across. Fit it into a 9-inch pie dish (1.5–2 inches deep), press it smooth, and trim the overhang.
7. Spoon in the chicken and vegetables, scatter the frozen peas on top, and spread the gravy evenly over everything.
8. Roll out the second disc the same way, lay it over the filling, trim the overhang, and crimp the edges with a fork. Cut a few small slits in the top, then brush with the egg wash (1 beaten egg mixed with 1 tablespoon milk).
9. Bake for 32–38 minutes, until the top crust is golden brown. After 20 minutes, cover the edges with foil or a pie shield to stop them over-browning.
10. Remove from the oven and let cool at least 10 minutes before serving.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

More recipes with

GarlicOnionEggCarrotChicken breastCeleryPeaHalf & half