Regional U.S.

Chicken Pot Pie

Name: Chicken Pot Pie
Prep time: 25 min
Cook time: 40 min
Yield: 6 servings
Ingredients: 2 Refrigerated pie crusts; 3 cups Shredded rotisserie chicken; ⅓ cup Unsalted butter; 1 Yellow onion, chopped; 2 Carrots, diced; 2 Celery ribs, diced; ⅓ cup All-purpose flour; 1 ½ cups Whole milk; 1 cup Frozen peas; 1 teaspoon Fresh thyme leaves; 1 teaspoon Kosher salt; ½ teaspoon Ground black pepper; 1 Large egg, beaten with a splash of water

Flaky crust, creamy filling, the definition of comfort.

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Prep25 min

Bake40 min

Serves6

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A proper pot pie is two things: a filling thick enough to stand up and a crust that shatters. Rotisserie chicken gets you there on a weeknight, and nobody will know the difference.

Ingredients

Set servings and the amounts update themselves. This is the only ingredient list on the page.

6 servings or type

2 Refrigerated pie crusts

3 cups Shredded rotisserie chicken

⅓ cup Unsalted butter

1 Yellow onion, chopped

2 Carrots, diced

2 Celery ribs, diced

⅓ cup All-purpose flour

1 ½ cups Whole milk

1 cup Frozen peas

1 teaspoon Fresh thyme leaves

1 teaspoon Kosher salt

½ teaspoon Ground black pepper

1 Large egg, beaten with a splash of water

Steps

Heat the oven to 375°F. Melt the butter in a large skillet over medium; cook the onion, carrots, and celery 8 minutes until softened.
Sprinkle over the flour and stir 2 minutes. Whisk in the milk and cook until thickened, about 4 minutes. Stir in the chicken, peas, thyme, salt, and pepper.
Line a 9-inch pie plate with one crust; fill with the chicken mixture. Top with the second crust, crimp, and cut vents. Brush with the egg wash.
Bake 35 to 40 minutes, until deep golden and bubbling. Rest 15 minutes before cutting.

Tip: Let it rest fifteen minutes before cutting. The filling sets as it cools and will not flood the plate.

Chicken Pot Pie

Ingredients

Steps

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