Grandmas Classic Chicken Pot Pie
This heartwarming chicken pot pie is packed with tender chicken, vegetables, and a creamy sauce, all wrapped in a flaky, buttery crust. A perfect meal to warm up a chilly evening!
Ingredients:
2 cups cooked chicken, shredded
1 cup carrots, sliced
1 cup peas
1/2 cup celery, sliced
1/2 cup onions, chopped
1/4 cup butter
1/4 cup flour
1 1/2 cups chicken broth
1/2 cup heavy cream
Salt and pepper to taste
1/2 tsp thyme
1/2 tsp rosemary
2 store-bought pie crusts top and bottom
1 egg, beaten for brushing
Instructions:
Prepare the Filling: In a large pan, melt the butter over medium heat. Add onions, carrots, celery, and cook until softened. Stir in the flour and cook for 1-2 minutes. Slowly whisk in chicken broth and heavy cream, cooking until the sauce thickens. Add peas, shredded chicken, thyme, rosemary, salt, and pepper. Stir to combine, then remove from heat.
Assemble the Pie: Preheat your oven to 375F 190C. Roll out the bottom pie crust and fit it into a pie dish. Pour the chicken and vegetable filling into the crust. Top with the second pie crust, crimping the edges to seal. Cut small slits on top for steam to escape.
Bake: Brush the top crust with the beaten egg for a golden finish. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
Cool and Serve: Let the pie cool for a few minutes before serving.