Easy Chicken Pot Pie Recipe

By Preppy Kitchen · 60 min

Ingredients

Instructions

1. Melt the butter in a large skillet over medium-high heat. Add the onion, carrots, celery and garlic, and cook for about 5 minutes, stirring often, until the carrots begin to soften.
2. Stir in the flour and cook, stirring constantly, for 2 minutes.
3. Slowly whisk in the warm broth and warm cream while stirring. Add the thyme, salt and pepper. Lower the heat to low and simmer until thickened, about 5 minutes.
4. Stir in the chicken and peas, remove from the heat, and transfer the filling to a bowl to cool for 20 minutes.
5. Meanwhile, preheat the oven to 425°F.
6. Roll one pie crust to a 12-inch circle and fit it into a deep 9-inch pie pan, leaving the excess hanging over the edge. Add the cooled filling and spread it evenly.
7. Roll the second crust to an 11-inch circle and lay it over the filling. Trim both crusts to within 1 inch of the pan edge, tuck the excess under and crimp the edges. Brush with heavy cream and cut a few slits in the top.
8. Place the pie on a rimmed baking sheet and bake for 20 minutes at 425°F.
9. Reduce the oven to 350°F and bake until the crust is deep golden brown and the filling bubbles, about 40 more minutes.
10. Let the pie cool for 20 minutes before slicing. Sprinkle with flaky salt and pepper and garnish with thyme if you like.

Summarized from Preppy Kitchen's video. Watch it for the details.

More recipes with

GarlicOnionCarrotCreamHeavy creamChickenCeleryPea