Classic Chicken Pot Pie Recipe

🧂 Ingredients

• 2 tablespoons olive oil
• 1/4 cup chopped yellow onion
• 2 garlic cloves

  minced
• 1 teaspoon salt
• 1 teaspoon dried parsley
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1/3 cup all-purpose flour
• 1 cup chicken broth
• 1 cup whole milk
• 2 1/2 cups diced cooked chicken

  leftover rotisserie chicken works well
• 1 12-ounce bag frozen vegetable mix
• 2 sheets pre-made pie crust
• 1 large egg

  lightly beaten

Instructions

• 1 Preheat the oven to 420°F.
• 2 Heat oil in a large skillet over medium heat.
• 3 Add the chopped onion and saute until soft, about 4 minutes.
• 4 Add in the garlic, salt, parsley, pepper, and thyme. Saute for 2 more minutes.
• 5 Next add the flour and cook, stirring constantly, for 2 minutes.
• 6 Whisk in the broth until fully combined with the flour and no lumps of flour are
  present.
• 7 Pour in the milk and stir until well mixed.
• 8 Mix in the frozen vegetables and stir to break up in frozen clumps.
• 9 Mix in the chicken and bring to a simmer.
• 10 Reduce heat to medium low heat and simmer until the sauce has thickened, about 8
  minutes.
• 11 Remove the pot pie filling from the stove and let it cool slightly.
• 12 Lay out one of the pie crust sheets and place the pie dish upside down over the
  dough.
• 13 Trace a circle around with a sharp knife to make the crust the circumfrence of
  the pie. Set the pie crust aside.
• 14 Spray your pie dish with non-stick cooking spray.
• 15 Lay the remaining sheet of pie crust inside the prepared pie dish. Gently press
  the crust into the dish and trim the edges around the outside of the dish.
• 16 Pour the filling into the prepared crust.
• 17 Carefully lay the circular pie crust over the filling.
• 18 Working around the edges, pinch the two layers of pie crust together to seal and
  create a decorative edge.
• 19 Use a pastry bruth to brush the beaten egg over the top of the pie crust.
• 20 Use a sharp knife to cut an X in the center of the pie to release steam while
  baking.
• 21 Place the pot pie on a cookie sheet and bake in the center of oven for 30
  minutes or until the pie is golden brown.
• 22 Remove from oven and allow the pot pie to cool on a cooling rack for 10 minutes.
• 23 Cut into 8 pieces. Serve and enjoy!

Nutrition Info