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Classic Chicken Pot Pie

Category: Dinner

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Chicken pot pie.
Chicken pot pie.

Overview

  1. Yields: About 8 servings
  2. Prep time: 30 minutes
  3. 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

  1. Preheat oven: Preheat oven to 400°F (200°C).
  2. 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.
  3. Add chicken: Add the chicken breasts to the pot and cook until cooked through. Remove the chicken from the pot and shred.
  4. 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.
  5. Combine ingredients: Return the shredded chicken to the pot and stir to combine.
  6. Prepare the crust: Roll out the pie crust on a lightly floured surface to fit a 9x13 inch baking dish.
  7. 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.
  8. Brush crust: Brush the top crust with the beaten egg.
  9. Bake: Bake for 30-45 minutes, or until the crust is golden brown and the filling is bubbly.

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