Rich, creamy, and decadent, this classic pie is sure to be a family favorite.
- 1 pie crust (store-bought)
- 12 ounces rotisserie chicken
- 1/2 small yellow onion
- 2 medium carrot
- 1 stalk celery
- 2 cloves garlic
- 1 teaspoon fresh thyme leaves (or 1/2 tsp. dried thyme)
- 1 teaspoon salt (divided)
- black pepper
- 1/4 cup unsalted butter
- 1/4 cup frozen peas
- 1/4 cup frozen corn
- 1/3 cup all-purpose flour
- 2 cups chicken broth
- 1/4 cup heavy cream
- Adjust a rack to sit on the lowest position in the oven. Preheat the oven to 400° F.
- Place one pie crust into a 9” pie plate. Line with a sheet of parchment paper large enough to hang over the edges of the plate, and fill with pie weights.
- Bake the crust on the lowest rack for 15-17 minutes, until the edges of the crust are the slightest bit golden and the center of the crust is matte.
- Remove the crust from the oven and carefully lift off the parchment and pie weights.
- Increase the oven temperature to 425° F.
- Dice the cooked chicken into bite-size pieces. Set aside.
- Dice the onion, carrots, and celery. Remove the thyme leaves from the stems, and finely mince the garlic cloves.
- Heat the butter in a large pot over medium high heat. Once melted, add the onion, carrot, and celery. Sauté for 6-7 minutes, until softened and translucent.
- Reduce the heat to medium. Add the garlic and thyme. Season with 1/2 tsp. of salt and black pepper, to taste. Sauté for a minute longer, until fragrant.
- Add the frozen peas and corn, and cook for a minute, until thawed.
- Sprinkle the flour into the pot. Stir to coat the vegetables in flour. Cook for 1-2 minutes, until the mixture smells toasty.
- Slowly stream in the chicken broth, whisking steadily. Continue to whisk until the broth begins to boil and thicken.
- Whisk in the heavy cream. Allow the mixture to reduce and thicken slightly at a low boil for 1-2 minutes. If it is bubbling rapidly, reduce the heat.
- Remove the pot from the heat. Add the cooked chicken, 1/4-1/2 tsp. of salt, and black pepper, to taste. Stir until all the ingredients are well mixed.
- Pour the chicken and vegetable mixture into the blind-baked crust.
- Place the second pie crust on top of the pie. Using a fork, crimp the edges of the pie together. Poke the center of the pie with the fork two to three times, creating holes for steam to escape.
- Use a fork to beat the egg with one teaspoon of water. Lightly brush the egg in a thin layer over the surface of the pie.
- Cover the edges of the pie with a pie guard or strips of aluminum foil.
- Transfer the pie to the lowest rack of the preheated oven.
- Bake for 20 minutes, then reduce the oven temperature to 350° F.
- Bake for 25-30 minutes longer, until the crust is golden and the juices are bubbling slightly at the edges.
- Remove the pie from the oven. Allow to sit at room temperature for at least 20 minutes before slicing and serving.
|Calories320Calories from Fat190|
|% DAILY VALUE|
|Calories from Fat190|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
chandler akel 3 days ago
best chicken pot pie we have ever had
Sherry Banner 13 days ago
My husband said this was better than any pot pie he has ever had and he loves pot pies.
toffeepop7 27 Nov 2018
Great. But i just chucked everything in tbe pot at once with some leftover gravy, then thickened with flour. Agree...no need for all the steps
Jane 11 Nov 2018
it tasted good but I feel like there are many unnecessary steps. I could of found an easier recipe somewhere else.
Darrell A. 11 Jun 2018
great, nice mix of chicken and veggies
Zamina 28 May 2018
It was super easy and delicious !