Ingredients for Best Chicken Pot Pie
- 1 medium onion, 2 carrots, 2 stalks celery, 2 cups frozen peas
- 0 (not used in recipe)
- 0 (not used in recipe)
- 2 cups cooked, shredded chicken
- 2 cups milk
- 1 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 2 unbaked 9-inch pie crusts
- 1 egg
- 1/4 cup butter
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 stalks celery, chopped
- 1/2 teaspoon salt
- 2 cups frozen peas
- 3 cups vegetable broth
- 1/2 cup all-purpose flour
- 1 tablespoon water
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How to Make Best Chicken Pot Pie
- Preheat oven to 375°F (190°C).
- In a large bowl, melt 1/4 cup butter. Sauté 1 medium onion (chopped) and 2 carrots (chopped) until softened (about 5 minutes).
- Stir in 2 stalks celery (chopped), 1 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Add 2 cups frozen peas and 3 cups of your favorite vegetable broth. Bring to a simmer.
- In a separate bowl, whisk together 1/2 cup all-purpose flour and 2 cups milk until smooth. Gradually whisk this mixture into the vegetable mixture until thickened.
- Pour the filling into an unbaked 9-inch pie crust.
- Beat 1 egg with 1 tablespoon water and brush over the top crust.
- Bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbly.
- Let cool slightly before serving.
Nutrition Information (Approximate per serving)
Sodium
55 g
Sugar
16g
Fat
50g
Carbs
20g
