Classic Chicken Pot Pie with Flaky Crust

Let’s make it

1. 1

   Preparation

   Preheat the oven to 425°F (220°C). Prepare a 9-inch pie dish and set aside.

2. 2

   Filling

   In a large skillet, melt the butter over medium heat. Add diced onions, carrots, and celery. Cook, stirring occasionally, until vegetables are softened, about 5-7 minutes.

3. 3

   Filling

   Stir in the flour to coat the vegetables and cook for about 2 minutes to remove the raw flour taste, stirring constantly.

4. 4

   Filling

   Gradually whisk in chicken broth and milk, stirring constantly until the mixture starts to thicken and bubble gently.

5. 5

   Filling

   Add the diced chicken, thawed peas, dried thyme, rosemary if using, salt, and black pepper. Simmer gently for 5 minutes until the chicken is cooked through and the sauce is thickened. Remove from heat.

6. 6

   Assembly

   Place one pie crust into the pie dish, pressing gently to fit. Pour the filling evenly into the crust.

7. 7

   Assembly

   Cover with the second pie crust. Trim excess dough and crimp edges to seal. Cut slits in the top crust to allow steam to escape.

8. 8

   Assembly

   Optional: Brush the top crust with beaten egg to get a shiny, golden finish.

9. 9

   Cooking

   Bake in the preheated oven for 30 to 35 minutes, or until the crust is golden brown and filling is bubbling. If the edges brown too quickly, cover them with foil.

10. 10

    Serving

    Let the pot pie rest for 10 minutes before serving to allow the filling to set and avoid burns.