Easy, cozy, and even better the next day – what more could you want in a weeknight dinner recipe? It also freezes well uncooked to have for a day when you don’t have time for making a meal.
Chicken Pot Pie
Ingredients
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Instructions
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Preheat oven to 400°F. Whisk egg with 1 tablespoon water. Set aside.
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In a medium saucepan, cook onion in butter over medium low heat until tender, about 5 minutes. Add flour, poultry seasoning, thyme, salt & pepper. Cook for 2 minutes more.
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Whisk in chicken broth and milk a little bit at a time stirring after each addition. It will be very thick at first but will smooth out. Bring to a boil over medium heat and simmer 1 minute. Remove from heat and stir in chicken, vegetables, and potatoes.
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Line a 9" pie plate with one of the crusts. Fill with chicken filling. Brush edges of crust with egg wash and top with second crust. Pinch edges to seal and cut a few slits to vent pie. Brush with egg wash.
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Bake 35-40 minutes or until lightly browned and filling is bubbly.
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Cool for 10-15 minutes before cutting.
