Name: Chicken Pot Pie
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 30 min
Yield: 8 servings
Ingredients: 6 tablespoon unsalted butter; 1 medium yellow onion (diced); 3 medium carrots (peeled and diced); 2 celery ribs (diced); 3 clove garlic cloves (minced); ½ cup all-purpose flour; 2 cup low-sodium chicken broth; 1 cup whole milk; ½ cup heavy cream; 1 teaspoon kosher salt; ½ teaspoon black pepper; 1 teaspoon dried thyme; ½ teaspoon dried rosemary (crushed); 3 cup cooked chicken (shredded or diced); 1 cup frozen peas; 2 tablespoon fresh parsley (chopped); 2 refrigerated 9-inch pie crusts (1 package); 1 large egg; 1 tablespoon water

Instructions

Prep the crust
Prep the crust:
Preheat the oven to 400°F. Fit 1 refrigerated pie crust into a 9-inch deep-dish pie plate and refrigerate it while you make the filling.
Vegetables
Vegetables:
Melt 6 tablespoons unsalted butter in a large saucepan over medium heat. Add 1 diced medium yellow onion, 3 diced carrots, and 2 diced celery ribs and cook for 6 to 7 minutes, until softened. Add 3 minced garlic cloves and cook for 30 seconds.
Creamy sauce
Creamy sauce:
Sprinkle ½ cup all-purpose flour over the vegetables and stir for 1 to 2 minutes. Slowly whisk in 2 cups low-sodium chicken broth, then 1 cup whole milk and ½ cup heavy cream. Simmer for 4 to 5 minutes, stirring, until thick. Stir in 1 teaspoon kosher salt, ½ teaspoon black pepper, 1 teaspoon dried thyme, and ½ teaspoon dried rosemary.
Finish the filling
Finish the filling:
Remove the pan from the heat and stir in 3 cups cooked chicken, 1 cup frozen peas, and 2 tablespoons chopped fresh parsley. Let the chicken pot pie filling cool for 10 minutes so it doesn't melt the crust.
Assemble
Assemble:
Pour the filling into the chilled crust and cover with the second pie crust. Trim and crimp the edges to seal, then cut 4 small slits in the top. Whisk 1 large egg with 1 tablespoon water and brush it over the top crust.
Bake
Bake:
Set the pie plate on a baking sheet and bake the chicken pot pie for 30 to 35 minutes, until the crust is deep golden and the filling bubbles through the slits. If the edges brown too quickly, cover them with strips of foil after 20 minutes.
Rest and serve
Rest and serve:
Let the pot pie rest for 15 minutes so the filling sets, then cut it into 8 slices and serve.

Tips

One store-bought rotisserie chicken yields about 3 cups of meat, which makes this chicken pot pie even easier. Always cool the filling before assembling, or the bottom crust will turn soggy. For a puff pastry top, skip the bottom crust, pour the filling into a 9-inch baking dish, cover with 1 thawed sheet of puff pastry, and bake at 400°F for 25 to 30 minutes.

Storage

Store leftover chicken pot pie covered in the refrigerator for up to 4 days and reheat slices at 350°F for 15 to 20 minutes. To freeze, wrap the unbaked pie tightly in plastic wrap and foil for up to 3 months, then bake from frozen at 400°F for 60 to 75 minutes, covering with foil for the first 30 minutes.