Creamy Chicken Pot Pie

Ingredients

• 2 Prepared 9-inch pie crusts
• 5 tbsp Unsalted butter
• 1 medium Yellow onion, diced
• 2 Carrots, diced
• 2 Celery ribs, diced
• 3 cloves Garlic, minced
• ⅓ cup All-purpose flour
• 2½ cups Chicken broth
• 1 cup Whole milk
• ½ cup Heavy cream
• 1 tsp Dried thyme
• ½ tsp Dried sage
• 1½ tsp Kosher salt
• ½ tsp Black pepper
• 3 cups Cooked chicken, chopped or shredded
• 1 cup Frozen peas
• ½ cup Frozen corn
• 2 tbsp Chopped parsley
• 1 Large egg
• 1 tbsp Water

Instructions

1. Preheat oven to 400°F / 204°C.
2. Fit one pie crust into a 9-inch deep-dish pie plate.
3. Melt butter in a large skillet over medium heat.
4. Add onion, carrots, and celery. Cook 6–7 minutes until softened.
5. Add garlic and cook 30 seconds until fragrant.
6. Sprinkle in flour and cook 1 minute, stirring.
7. Slowly stir in chicken broth, whisking to prevent lumps.
8. Add whole milk and heavy cream. Stir to combine.
9. Simmer gently until thick enough to coat the back of a spoon, about 3–4 minutes.
10. Add dried thyme, dried sage, salt, and pepper.
11. Fold in cooked chicken, frozen peas, frozen corn, and chopped parsley.
12. Cool the filling for approximately 10 minutes so it doesn't melt the bottom crust.
13. Spoon the filling into the bottom crust.
14. Place the second pie crust over the top.
15. Trim and crimp the edges to seal.
16. Cut 3–4 steam vents in the top crust.
17. Whisk egg and water together. Brush the egg wash over the crust.
18. Bake 35–45 minutes until the crust is deep golden and the filling bubbles through the vents.
19. Shield the edges loosely with foil if they are over-browning.
20. Rest 15–20 minutes before cutting so the filling sets.

Nutrition

Chef's Notes

Why is my bottom crust soggy? The filling must be cooled for at least 10 minutes before adding to the crust. Pouring hot filling onto raw pastry melts the fat and creates a soggy bottom. Also, bake on a lower-middle rack for better bottom heat. Storage: Reheat in the oven at 350°F for best crust texture. Cover with foil if the top is browning too quickly. Refrigerate up to 3 days.

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