Creamy Chicken Pot Pie

Ingredients

Instructions

0 of 7 steps complete

1. 1Heat the oven to 425°F. Fit one pie crust into a 9-inch pie plate, letting the excess hang over the edge, and refrigerate it while you make the filling. A cold crust bakes up flakier.
2. 2Melt the butter in a large skillet over medium heat. Add the chicken and cook 5–6 minutes, stirring occasionally, until opaque on all sides. Add the onion, carrots and celery and cook 6–8 minutes until the vegetables begin to soften.
3. 3Stir in the garlic for 30 seconds, then sprinkle the flour over everything and cook 2 minutes, stirring constantly, to cook out the raw flour taste.
4. 4Gradually pour in the chicken broth while stirring, then the cream. Simmer 4–5 minutes until the sauce thickens enough to coat a spoon. Stir in the peas, thyme, salt and pepper, then check that the chicken has reached 165°F in the thickest pieces. Remove from the heat and cool 10 minutes so the hot filling doesn't melt the bottom crust.
5. 5Spoon the filling into the chilled crust. Lay the second crust over the top, trim and crimp the edges to seal, and cut 4–5 slits in the center for steam to escape. Brush the top evenly with the egg wash.
6. 6Bake 30–35 minutes, until the crust is deep golden brown and the filling is bubbling through the vents. If the edges brown too quickly, shield them with strips of foil after 20 minutes.
7. 7Rest the pie for 15 minutes before slicing — this lets the filling set so each slice holds together. Refrigerate leftovers within 2 hours for 3–4 days and reheat in a 350°F oven until hot throughout.