chicken pot pie recipe

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 cup chicken broth
• 1/2 cup frozen peas
• 1/2 cup frozen corn
• 1 package (14.1 oz) refrigerated pie crusts
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat oven to 400°F (200°C).
2. Heat olive oil in a large skillet over medium heat.
3. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
4. Add chicken and cook until browned.
5. Pour in chicken broth, bring to a simmer.
6. Stir in frozen peas and corn. Simmer for 5 minutes.
7. Pour chicken mixture into a 9-inch pie dish.
8. Unroll one pie crust and place it over the filling. Crimp the edges to seal.
9. Cut several slits in the top crust to allow steam to escape.
10. Brush the top crust with beaten egg.
11. Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.

Notes

• For a richer flavor, add 1/2 cup of cream or milk to the filling.
• You can use leftover cooked chicken instead of raw chicken breasts.
• To prevent the crust from getting soggy, blind bake the crust for 10 minutes before adding the filling.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Use a rolling pin to ensure an even thickness when rolling out the pie crust.