Classic Chicken Pot Pie
Category: Dinner
🖨️ Print This RecipeOverview
- Yields: About 8 servings
- Prep time: 30 minutes
- Cook time: 45 minutes
Ingredients
For the filling
- 2 tablespoons butter
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 2 pounds boneless, skinless chicken breasts
- 2 cups chicken broth
- 1 cup heavy cream
- 1/4 cup all-purpose flour
- 1/2 teaspoon dried thyme
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For the crust
- 1 (10-ounce) package refrigerated pie crust
- 1 egg, beaten
Instructions
- Preheat oven: Preheat oven to 400°F (200°C).
- Make the filling: In a large pot, melt the butter over medium heat. Add the onion, carrots, and celery, and cook until softened. Stir in the garlic and cook for 1 minute more.
- Add chicken: Add the chicken breasts to the pot and cook until cooked through. Remove the chicken from the pot and shred.
- Make the sauce: In the same pot, whisk in the chicken broth, heavy cream, flour, thyme, salt, and pepper. Bring to a simmer and cook, stirring constantly, until the sauce thickens.
- Combine ingredients: Return the shredded chicken to the pot and stir to combine.
- Prepare the crust: Roll out the pie crust on a lightly floured surface to fit a 9x13 inch baking dish.
- Assemble the pot pie: Pour the chicken filling into the prepared baking dish. Top with the rolled-out pie crust and crimp the edges to seal.
- Brush crust: Brush the top crust with the beaten egg.
- Bake: Bake for 30-45 minutes, or until the crust is golden brown and the filling is bubbly.
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