Chicken Pot Pie with Flaky Crust
Come and savor the comfort of our delicious Chicken Pot Pie, topped with a golden, flaky crust that melts in your mouth!
Ingredients
- 1 small potato peeled and diced ½-inch
- ⅓ cup butter
- ½ medium onion chopped
- 2 cloves garlic minced
- ½ teaspoon poultry seasoning or to taste
- ¼ teaspoon dried thyme leaves
- 1 large carrot peeled and chopped
- 2 ribs celery diced
- ½ cup corn kernels thawed if frozen
- ⅓ cup all-purpose flour
- 1 ¼ cups chicken broth
- ⅔ cup half and half
- 2 ½ cups cooked chopped chicken or rotisserie chicken
- ½ cup frozen green peas thawed
- 1 tablespoon chopped fresh parsley
- 1 recipe double pie crust or store-bought
- 1 egg yolk
Instructions
- Preheat the oven to 400°F.
- In a small saucepan, cook diced potatoes in boiling water until tender, about 10 minutes. Drain well.
- In another saucepan, melt butter over medium heat. Add onion, garlic, poultry seasoning, and thyme. Cook until softened, around 3-4 minutes.
- Add carrots and celery, cook until tender, about 5-6 minutes. Mix in corn. Sprinkle flour over the vegetables and cook for 1 minute.
- Gradually pour in chicken broth and half and half, whisking to avoid lumps. Bring to a boil, stirring for 1 minute.
- Add drained potatoes, chicken, peas, and parsley. Cook for an additional minute. Season with salt and pepper.
- Roll out one pastry crust and place it in a 9-inch deep-dish pie pan.
- Pour the filling into the crust. Roll out the second pastry crust and place it on top. Seal the edges.
- Whisk egg yolk with water and brush it over the pie crust. Cut slits in the crust for steam to escape.
- Bake for 35-40 minutes. Cover edges with foil during the last 15 minutes if needed to prevent over-browning.
- Let the pie rest for 10-15 minutes before serving.
Notes
Notes:
For a golden crust, brush the top with egg wash before baking.
For a golden crust, brush the top with egg wash before baking.