Chicken Pot Pie

You have to try this homemade Chicken Pot Pie recipe! Pure comfort food that tastes as good as it looks. A rich and creamy chicken filling, nestled under a flaky crust – so good!

Ingredients

• ½ cup unsalted butter 1 stick
• 1 onion diced
• 3 cloves garlic minced
• ¾ cup all-purpose flour
• 3 cups low sodium chicken broth
• ¼ cup heavy cream
• 1 teaspoon dried thyme
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 3 cups shredded cooked chicken
• 2 cups frozen mixed vegetables thawed
• 2 tablespoons chopped fresh parsley
• 2 refrigerated pie crusts
• 1 large egg
• 1 tablespoon water

Recommended Equipment

• Dutch Oven
• Pie Pan

Instructions

1. Preheat oven to 400°F. Set aside a pie plate.
2. Melt the butter in a large pot or Dutch oven set over medium heat.½ cup unsalted butter
3. Add the onion and cook until translucent, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.1 onion,3 cloves garlic
4. Stir in the flour and cook until golden, stirring constantly. Gradually whisk in the chicken broth. Bring to a boil, reduce to a simmer, and cook, stirring frequently, until thickened, about 5 minutes.¾ cup all-purpose flour,3 cups low sodium chicken broth
5. Add the cream, thyme, salt, pepper, chicken, vegetables, and parsley. Stir well.¼ cup heavy cream,1 teaspoon dried thyme,½ teaspoon kosher salt,¼ teaspoon ground black pepper,3 cups shredded cooked chicken,2 cups frozen mixed vegetables,2 tablespoons chopped fresh parsley
6. Place the first pie crust in the bottom of the pie pan. Spoon in the filling and top with the second pie crust.2 refrigerated pie crusts
7. Trim and crimp the edges.
8. In a small bowl, whisk the egg and water together. Brush the egg wash on top of the pie crust and cut a few slits in the top of the pie.1 large egg,1 tablespoon water
9. Place the pie in the oven and reduce the heat to 375°F.
10. Bake for 45 minutes or until the crust is golden and crisp.
11. Let cool for 10-15 minutes before slicing.