chicken pot pie

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1/2 cup all-purpose flour
• 3 cups chicken broth
• 1/2 cup heavy cream
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 box (14.1 ounces) refrigerated pie crusts
• 1 egg, beaten (for egg wash)

Instructions

1. Heat olive oil in a large skillet or Dutch oven over medium heat.
2. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
3. Add chicken and cook until browned on all sides.
4. Sprinkle in flour and cook for 1 minute, stirring constantly.
5. Gradually whisk in chicken broth until smooth.
6. Bring to a simmer and cook until thickened, about 5-7 minutes.
7. Stir in heavy cream, thyme, salt, and pepper.
8. Pour chicken mixture into a 9-inch pie dish.
9. Top with a pie crust. Crimp edges to seal.
10. Cut slits in the top crust to allow steam to escape.
11. Brush the crust with beaten egg.
12. Bake at 375°F (190°C) for 30-40 minutes, or until crust is golden brown and filling is bubbly.

Notes

• For a richer flavor, use bone-in, skin-on chicken and remove the bones and skin before cutting into pieces.
• You can add other vegetables to the filling, such as peas, corn, or potatoes.
• To prevent a soggy bottom crust, blind bake the bottom crust for 10 minutes before adding the filling.
• Store leftover pot pie in the refrigerator for up to 3 days. Reheat gently.