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Chicken Pot Pie
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Ingredients
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Step by step
Method
7 steps
- 1
Heat the oven to 400°F. Set a 9-inch pie plate on a foil-lined baking sheet. Cut 1 pound cooked chicken into bite-size pieces and thaw 2 cups frozen peas and carrots.
- 2
Melt 4 tablespoons butter in a deep skillet over medium heat. Add 1 diced onion and cook 5–6 minutes, until soft and pale gold. Stir in ¼ cup flour and cook 1 minute, until the raw flour smell fades.
- 3
Whisk in 1½ cups chicken broth a little at a time, then add 1 cup whole milk. Simmer 4–5 minutes, whisking, until the sauce leaves a clear track when you drag a spoon through it.
- 4
Stir in the chicken, vegetables, 1 teaspoon thyme, ½ teaspoon salt, and the pepper. Cook 2 minutes, just until the filling is steaming, then take it off the heat.
- 5
Fit one pie crust into the plate. Spoon in the filling and let it cool 5 minutes so the pastry stays put. Lay on the second crust, crimp the edge, and cut 4–5 vents in the top.
- 6
Brush the crust with beaten egg if using. Bake 35–45 minutes, until the crust is deep golden and gravy bubbles through the vents. Cover the rim with foil if it darkens early.
- 7
Cool the pie for 15 minutes before cutting. The first slice should hold its shape while the center is still hot.