Easy Family Dinner Chicken Pot Pie

Ingredients

Instructions

0 of 6 steps complete

1. 1Heat oven to 400°F. Place a deep 9-inch pie dish on a rimmed baking sheet. Melt butter in a large skillet over medium heat. Cook onion, carrots and celery for 8–10 minutes until softened.
2. 2Sprinkle flour over the vegetables and stir for 1 minute. Slowly whisk in broth and milk, scraping the bottom of the pan, then simmer 4–5 minutes until thickened.
3. 3Stir in cooked chicken, frozen peas, thyme, salt and pepper. Taste and adjust seasoning. Spoon the filling into the pie dish and let it stop steaming vigorously for about 5 minutes.
4. 4Lay the pastry over the filling, tuck the edges against the rim and crimp. Cut four small slits in the top to vent steam. Brush with the egg wash.
5. 5Bake for 35–45 minutes until the pastry is golden, the filling bubbles through the vents, and the center of the filling reaches 165°F. Shield the edges with foil if they brown too quickly.
6. 6Rest 10 minutes before serving. Refrigerate leftovers within 2 hours for 3–4 days and reheat the filling to 165°F.