Chicken Pot Pie

Ingredients

• 1 1/2 lb boneless skinless chicken breasts, cut into 1-inch cubes
• 5 tbsp butter, divided
• 1 yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1/3 cup all-purpose flour
• 2 cups low-sodium chicken broth
• 1 cup whole milk
• 1 cup frozen peas
• 1 1/4 tsp salt, divided
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 2 store-bought refrigerated pie crusts (9-inch)
• 1 large egg, beaten, for egg wash

Instructions

1. Preheat the oven to 400F. Season the chicken cubes with 1/2 teaspoon salt and set aside.
2. Melt 2 tablespoons butter in a large deep skillet or Dutch oven over medium-high heat. Add the chicken and cook for 5 to 6 minutes, stirring occasionally, until lightly browned and cooked through to 165F. Transfer to a bowl.
3. Add the remaining 3 tablespoons butter to the same skillet along with the onion, carrots, and celery. Cook over medium heat for 7 to 8 minutes, stirring occasionally, until the vegetables are softened.
4. Stir in the garlic and cook for 30 seconds until fragrant, then sprinkle the flour over the vegetables and stir constantly for 1 to 2 minutes to cook off the raw flour taste.
5. Slowly pour in the chicken broth while stirring to prevent lumps, then add the milk, remaining 3/4 teaspoon salt, pepper, and thyme.
6. Bring the mixture to a simmer, stirring often, and cook for 4 to 5 minutes until it thickens enough to coat the back of a spoon.
7. Stir in the cooked chicken and its juices along with the frozen peas, then remove from heat and taste, adjusting salt as needed.
8. Fit one pie crust into a 9-inch pie dish, pressing it into the bottom and up the sides, then pour the chicken filling into the crust.
9. Cover with the second pie crust, trim any excess overhang, and crimp the edges together to seal. Cut 4 small slits in the top crust to let steam escape.
10. Brush the top crust with the beaten egg for a shiny golden finish.
11. Place the pie on a rimmed baking sheet (to catch any drips) and bake for 35 to 40 minutes, until the crust is deep golden brown and the filling is bubbling through the slits.
12. Let the pot pie rest for 10 to 15 minutes before slicing so the filling has time to set.

Tips

Why You'll Love This

• Ultimate comfort food
• Flaky golden crust
• Great way to use up vegetables

Nutrition

Nutrition values are estimated per serving based on the ingredients used.