Chicken Pot Pie
Tender chicken and vegetables in a roux-thickened creamy sauce, cooled before it goes into the crust and baked until deeply golden - pouring hot filling straight into raw dough is what makes the bottom crust turn soggy instead of flaky.
⏱ 60 min🍽 6 servings
dinner
Ingredients
- •2 chicken breasts, cooked and diced
- •1 onion, diced
- •2 carrots, diced
- •1 cup frozen peas
- •1/3 cup flour
- •2 cups chicken broth
- •1 cup milk
- •1 tsp fresh thyme
- •2 pie crusts
- •1 egg, beaten (for egg wash)
Steps
- 1.Sauté the onion and carrots until softened.
- 2.Sprinkle in the flour and cook for 1 minute to eliminate the raw flour taste, then whisk in the chicken broth and milk until thickened.
- 3.Stir in the cooked chicken, peas, and thyme, then let the filling cool for 15-20 minutes - hot filling melts the bottom crust before it bakes, leading to a soggy bottom.
- 4.Pour the cooled filling into a pie crust-lined dish and top with the second crust, sealing the edges and brushing with the beaten egg.
- 5.Bake at 400°F for 30-35 minutes until the crust is deeply golden.