Chicken Pot Pie
Chicken and vegetables in a creamy, herby gravy under a flaky golden crust, made easy with a store-bought pie crust.
- Servings
- 6
- Prep
- 25 min
- Cook
- 55 min
- Total
- 1 hr 35 min
- Oven
- 400°F205°C
Ingredients
Equipment
- Large pot
- 9-inch deep-dish pie plate or 2-quart baking dish23 cm deep-dish pie plate or 2-quart baking dish
- Baking sheet
Instructions
Heat the oven to 400°F. Melt the butter in the pot over medium heat and cook the onion and celery until soft, 6–8 minutes.Heat the oven to 205°C. Melt the butter in the pot over medium heat and cook the onion and celery until soft, 6–8 minutes.
Sprinkle in the flour and stir for 1 minute. Slowly whisk in the broth, then the milk, and simmer, stirring, until thick enough to coat a spoon, 3–4 minutes.
Stir in the thyme, salt, pepper, chicken and frozen vegetables. Taste for salt and pour the filling into the pie dish.
Lay the crust over the filling, tuck or crimp the edges and cut 4 slits in the top so steam can escape. Brush with the beaten egg.
Set the dish on a baking sheet to catch drips and bake until the crust is deep golden and the filling bubbles through the slits, 30–35 minutes. Let it rest for 15 minutes before serving; the filling thickens as it cools.
Notes
- Make the filling up to 2 days ahead and refrigerate it. Add the crust just before baking, and add 10 minutes to the time.
- Leftover roast or rotisserie chicken is perfect here.
My notes
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Nutrition estimate
- Calories
- 470
- Protein
- 28 g
- Carbs
- 33 g
- Fat
- 25 g
Per serving, estimated from USDA FoodData Central values for the listed amounts. Optional ingredients and to-taste seasoning are not included, and actual values vary by brand. How we estimate
