Classic Chicken Pot Pie is the Ultimate Comfort Food

By Sugar Spun Run · 90 min

Ingredients

Instructions

1. Preheat the oven to 425°F (220°C). Set a 9½-inch pie plate on a foil- or parchment-lined baking sheet.
2. Melt the butter in a large skillet over medium heat. Add the onion and carrot and cook until softened, about 5 minutes.
3. Sprinkle over the flour, salt, smoked paprika, ground mustard and black pepper, and stir until fully absorbed and smooth.
4. Slowly drizzle in the chicken broth, scraping the pan bottom as you go, then slowly add the cream or milk right away. Cook until slightly thickened, 1 to 3 minutes.
5. Add the chicken, potatoes and thyme and bring to a boil, keeping the chicken submerged (cut it smaller if needed). Stir occasionally until the potatoes are fork-tender and the chicken shreds easily.
6. Move the chicken to a plate, shred it with two forks, return it to the pot and stir well.
7. Stir in the frozen vegetables until combined, then turn off the heat. Set the filling aside while you assemble the crusts.
8. Roll out one crust and fit it into the pie plate. Spoon the filling carefully into the crust.
9. Roll out the second crust, lay it over the filling, then crimp or flute the edges to seal. Cut a vent in the top, such as an X in the centre.
10. Whisk the egg with the water and brush it lightly over the top crust.
11. Place the pie on the lined baking sheet on the middle rack and bake at 425°F (220°C) for 30 minutes, until the crust is golden brown.
12. Let it cool for 10 to 15 minutes before slicing and serving.

Summarized from Sugar Spun Run's video. Watch it for the details.

More recipes with

OnionEggCarrotCreamPotatoHeavy creamChicken breastSour cream