Ultimate Chicken Pot Pie

Ingredients

• 6 tablespoons Unsalted butter
• 1 large Yellow onion, diced
• 2 medium Carrots, sliced
• 2 ribs Celery, sliced
• 1/2 cup All-purpose flour
• 2 cups Low-sodium chicken broth
• 1 cup Heavy cream
• 3 cups Shredded cooked chicken
• 1 cup Frozen peas
• 1 tablespoon Fresh thyme, chopped
• 1 1/2 teaspoons Kosher salt
• 1/2 teaspoon Black pepper, freshly ground
• 1 (14.1-ounce) package Refrigerated pie crusts (2 crusts)
• 1 Large egg, beaten

Steps

1. 1

   Position a rack in the lower third of the oven and preheat to 400°F (200°C). Press one pie crust into a 9-inch pie dish.

2. 2

   Melt the butter in a large skillet or Dutch oven over medium-high heat. Add the diced onion, carrots, and celery and cook, stirring occasionally, until softened, about 8-10 minutes.

3. 3

   Sprinkle the flour over the vegetables and stir to combine. Cook for 1 minute until the flour is lightly toasted.

4. 4

   Gradually whisk in the chicken broth and heavy cream until the mixture is smooth. Bring the sauce to a simmer and cook until it has thickened, about 2-3 minutes.

5. 5

   Remove the skillet from the heat. Stir in the shredded chicken, frozen peas, chopped thyme, salt, and pepper.

6. 6

   Pour the warm filling into the prepared bottom crust. Gently place the second crust over the filling.

7. 7

   Trim any excess dough, then press the top and bottom crust edges together to seal. Crimp the edges as desired and cut several slits in the top crust to allow steam to escape.

8. 8

   For a golden, shiny crust, brush the top of the pie with the beaten egg.

9. 9

   Bake for 30 to 40 minutes, or until the crust is a deep golden brown and the filling is bubbling.

10. 10

    Let the pie cool on a wire rack for at least 15 minutes before serving. This allows the filling to set.