Classic Chicken Pot Pie

local_grocery_store Ingredients

• 2 pie crust, homemade or store-bought
• 1/4 cup butter, unsalted
• 1 onion, diced
• 2 carrots, peeled and diced
• 2 celery, diced
• 1/4 cup all-purpose flour
• 1 3/4 cups chicken broth
• 1/2 cup milk
• 1 cup frozen peas
• 2 cups cooked chicken, shredded
• 1/2 tsp salt
• 1/4 tsp pepper

restaurant_menu Method

1. 1.Preheat oven to 425°F.
2. 2.In a large skillet, melt butter over medium heat. Add onion, carrots, and celery, and cook until vegetables are tender, about 10 minutes.
3. 3.Stir in flour until vegetables are coated. Gradually stir in chicken broth and milk. Bring to a boil, stirring constantly, until mixture thickens.
4. 4.Stir in peas, chicken, salt, and pepper.
5. 5.Pour mixture into a 9-inch pie dish. Top with second pie crust and crimp edges to seal. Cut a few slits in the top to allow steam to escape.
6. 6.Bake for 30-35 minutes, or until crust is golden brown and filling is bubbly.

lightbulb_outline Tips

• chevron_rightUse a rotisserie chicken to save time.
• chevron_rightFeel free to add your favorite vegetables, such as potatoes or mushrooms.
• chevron_rightMake the filling ahead of time and assemble the pie just before baking.