This classic dish is a staple in many households, cherished for its creamy filling and flaky pie crust. Originating in 18th-century England, pot pies have evolved into a beloved dish across various cultures, making them a universal symbol of home-cooked warmth and nostalgia.
Ingredients
Scale:
2 cups cooked chicken, shredded
1 cup carrots, diced
1 cup frozen peas
1 cup potatoes, diced
1 cup celery, diced
1/2 cup onion, diced
4 tablespoons butter
1/3 cup all-purpose flour
2 cups chicken broth
1 cup milk
1 teaspoon garlic powder
1 teaspoon dried thyme
Salt and pepper to taste
1 package refrigerated pie crusts
1 egg (for egg wash, optional)
Instructions
Preheat your oven to 425°F (220°C).
In a large skillet, melt the butter over medium heat. Add the diced onion, carrots, celery, and potatoes. Sauté for about 5-7 minutes, or until the vegetables are tender but still crisp.
Sprinkle the flour over the sautéed vegetables and stir well to coat. Gradually whisk in the chicken broth and milk, stirring continuously until the mixture thickens, around 5 minutes.
Stir in the shredded chicken, garlic powder, thyme, salt, and pepper. Mix well and let simmer for 2-3 minutes.
Unroll one pie crust and place it in a 9-inch pie dish. Trim any excess crust hanging over the edges.
Pour the chicken and vegetable mixture into the pie crust, spreading it evenly.
Place the second pie crust over the filling. Seal the edges by crimping. Make several small slits in the top crust to allow steam to escape.
If desired, beat the egg and brush it over the top of the pie.
Place the pot pie in the preheated oven and bake for 30-35 minutes, or until the crust is golden brown.
Allow the pot pie to cool for about 10-15 minutes before slicing.
