Classic Chicken Pot Pie
This chicken pot pie recipe will be a staple in your home. With a pre-made pie crust and easy filling, it's quick to make!
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Servings: 6 people
Ingredients
- 2 sheets of pie crust
- 2.5 cups of shredded chicken
- 1 cup milk
- 1 cup chicken broth
- 1/2 cup diced onion
- 1 bag frozen peas and carrots
- 3 cloves garlic minced/pressed
- 2 tbsp butter
- 1/3 cup flour
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp dried parsley
- pinch of cayenne pepper
- pinch of nutmeg
- salt & pepper to taste
- 1 egg
- 1 tsp water
Instructions
- Melt butter in a dutch oven and cook onions for 3 minutes until softened. Add garlic and cook for 2 minutes.
- Stir in flour and constantly whisk for 2 minutes to cook. Slowly add in chicken broth stirring constantly to get out any lumps. Gravy will thicken.
- Add the milk and mix together. Add in seasonings and adjust if needed.
- Mix in frozen peas and carrots and cook for 2 minutes. Then add in chicken and combine. Turn off heat.
- Place one sheet of pie crust in the dish. Fill with the pot pie filling. Place other sheet of pie crust over the top of filling. Seal edges with a fork and put slits in the center so it can vent. Brush with egg wash.
- Place pie in a preheated 400° oven for 30-35 minutes.
- Let sit for 10-15 minutes. Slice and enjoy!
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