Homemade Chicken Pot Pie

Ingredients

For the filling

• 4 tablespoons unsalted butter
• 1 onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• ⅓ cup all-purpose flour
• 1¾ cups low-sodium chicken broth
• ¾ cup whole milk
• 3 cups cooked chicken, shredded or diced (a rotisserie chicken works well)
• 1 cup frozen peas
• 1 teaspoon dried thyme
• ¾ teaspoon kosher salt
• ½ teaspoon black pepper

For the crust

• 1 refrigerated pie crust (or homemade)
• 1 egg beaten with 1 tablespoon water

Clear checked ingredients

Instructions

1. Heat the oven to 400°F.
2. Melt the butter in a large skillet over medium heat. Add the onion, carrots and celery and cook for 8 minutes, until softened. Stir in the garlic for 1 minute.
3. Sprinkle the flour over the vegetables and stir for 1 minute to cook out the raw flour taste.
4. Slowly whisk in the broth and milk. Simmer, stirring, for 3 to 4 minutes until thick and creamy.
5. Stir in the chicken, peas, thyme, salt and pepper. Taste and adjust the seasoning.
6. Pour the filling into a 9-inch deep-dish pie plate or a 2-quart baking dish (or divide among 6 ramekins).
7. Lay the crust over the top, trim the excess and crimp the edges. Brush with the egg wash and cut 4 small slits to let steam escape.
8. Set the dish on a baking sheet and bake for 30 to 35 minutes, until the crust is deep golden and the filling bubbles. Rest 10 minutes before serving.

Recipe by Flavor Ora · https://flavorora.site/homemade-chicken-pot-pie.html