Yoribang
DinnerAmericanFree to use

Chicken Pot Pie

A creamy chicken and vegetable filling under a flaky golden crust.

Serves 6

Prep 30 min

Cook 55 min

Chicken Pot Pie
Photo: MonicaVereanaWilliams, CC BY-SA 4.0, via Wikimedia Commons
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Ingredients

  • 2 refrigerated pie crusts
  • 3 tablespoons butter
  • 1 onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 1/3 cup flour
  • 1 1/2 cups chicken stock
  • 3/4 cup milk
  • 3 cups cooked shredded chicken (cooked through to 165°F)
  • 1 cup frozen peas
  • 1 teaspoon thyme
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 egg, beaten

Steps

  1. Step 1. Heat the oven to 400°F. Fit one crust into a 9-inch pie dish.

  2. Step 2. Cook the onion, carrots, and celery in the butter for 8 minutes. Stir in the flour for 1 minute.

  3. Step 3. Whisk in the stock and milk and simmer for 5 minutes until thick. Make sure the chicken is fully cooked through (165°F). Stir in the chicken, peas, thyme, salt, and pepper. Cool for 10 minutes.

  4. Step 4. Pour into the crust and cover with the second crust. Crimp the edges, cut slits in the top, and brush with the egg.

  5. Step 5. Bake for 35 to 40 minutes until golden and bubbling in the center.

Where this recipe comes from

Yoribang American classics by Yoribang. License: Free to use. View the original (opens in a new tab)

Original Yoribang write-ups of American comfort food: salads for sandwiches, macaroni and cheese, gravies, and the creamy casseroles that fill church suppers and weeknight tables. Where a casserole is traditionally made with canned condensed soup, these use a quick homemade sauce, or you can swap in a can.