Chicken Pot Pie
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.
Ingredients
- 1 egg (beaten)
- 1/3 cup butter
- 1 onion (diced)
- 1/3 cup all-purpose flour
- 1/2 tsp poultry seasoning
- 1/4 tsp thyme
- 1 cup chicken broth
- 2/3 cup milk or cream
- 1 potato (diced and cooked)
- 1 1/2 cups frozen vegetables (defrosted)
- 2 cups chicken (cooked, rotisserie works great here)
- 1 double pie crust
Instructions
- Preheat oven to 400°F. Whisk egg with 1 tablespoon water. Set aside.
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.
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.
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.
Bake 35-40 minutes or until lightly browned and filling is bubbly.
Cool for 10-15 minutes before cutting.