Classic Chicken Pot Pie

Byzitouni

🛒 Ingredients

For the Filling:

  • 1.5 lbs Chicken breast (cooked and shredded) 🍗
  • 1/3 cup Butter 🧈
  • 1/3 cup All-purpose flour
  • 1/3 cup Chopped onion 🧅
  • 2 cups Chicken broth 🥣
  • 2/3 cup Milk 🥛
  • 2 cups Mixed vegetables (peas, carrots, and corn) 🥕🌽🟢
  • Salt & Black Pepper to taste 🧂

For the Perfect Crust:

  • 2 (9-inch) Unbaked pie crusts (one for the bottom, one for the top!) 🥧
  • 1 Egg (beaten, for that golden egg wash) 🥚

👩‍🍳 Instructions

  1. Prep the Veggies: Preheat your oven to 400°F (200°C). 🌡️
  2. Make the Roux: In a large saucepan, melt the butter over medium heat. Add the onion and cook until soft. Whisk in the flour, salt, and pepper until well blended. 🧈🧅
  3. The Gravy: Gradually whisk in the chicken broth and milk. Cook and stir until the mixture is thick and bubbly. 🥣✨
  4. Combine: Stir in your shredded chicken and mixed vegetables. Let it simmer for a minute so everything is coated in that creamy sauce. 🍗🥕
  5. Assemble: Line your pie plate with the bottom crust. Pour in the warm filling. Top with the second crust, seal the edges, and cut a few small slits in the top to let the steam escape. 🥧💨
  6. The Golden Touch: Brush the top of the crust with your beaten egg for a beautiful shine. ✨
  7. Bake: Bake for 30–35 minutes until the crust is golden brown and the filling is bubbling. ⏲️🔥
  8. Rest: Let the pie sit for 10 minutes before slicing to ensure the filling stays together!

🔥 Pro Tips:

  • Shortcut: Use a rotisserie chicken and frozen mixed veggies to get this on the table even faster! 🍗💨
  • Extra Flavor: Stir in a pinch of dried thyme or rosemary to the gravy for an herbal boost. 🌿

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