Makes ONE 9″ Pie!
Prep Time: 20 min. | Cook Time: 35 min. | Rest Time: 15 min. | Total Time: 1 hr 10 min.
Servings: 4-6
Calories: ~465 calories per serving (based on 6 slices)
A cozy, classic chicken pot pie made with tender chicken, fresh vegetables, and a rich savory gravy tucked inside a golden, flaky double crust. Quick to assemble and perfect for a comforting weeknight meal!
Ingredients
- 1 Box of Great Value 9-Inch Pie Crusts (can be any other brand, just make sure it has 2 rolled crusts 🙂)
- 1 Egg (optional, for top of pie)
- 2 TBSP Butter
- 1 Small Yellow Onion (diced)
- 2 Carrots (sliced)
- 2 Celery Stalks (sliced)
- 1 3/4 Cups of Chicken Broth
- 1/2 Cup of Heavy Whipping Cream
- 2 1/2 Cups of Cooked Chicken (shredded or cubed)
- 1/3 Cup of Flour
- 1/2 TSP Dried Thyme
- 1/2 TSP Salt
- 1/2 TSP Black Pepper
Instructions
- Preheat oven to 400ºF. Spray/wipe down pie dish. Unroll 1 pie crust and press it into the bottom and sides of 9-inch pie dish.
- Melt 2TBSP butter in a large skillet over medium heat. Add the onion, carrots, and celery. Cook for 5-7 minutes until tender.
- Sprinkle 1/3 cup flour over the vegetables and stir for 1 minute. Gradually whisk in 1 3/4 cups of chicken broth and 1/2 cup heavy whipping cream. Simmer for 3-5 minutes until the sauce thickens
- Stir in 2 1/2 cups of chicken , 1/2 TSP dried thyme, 1/2 TSP salt, and 1/2 TSP black pepper. Remove from heat.
- Pour the filling into your crust-lined dish. Top with second pie crust, trim excess, and crimp the edges to seal. Cut 3-4 small slits in the top crust for steam to escape.
- Create egg wash (1 egg + 1TBSP water, mix). Brush the top of crust with egg wash. MAKE SURE IT’S NOT RUNNY ON THE TOP!!! You will have extra!
- Bake at 400ºF for 30-35 minutes until the top is deep golden brown and the filling is bubbling. Let the pie cool for 10-15 minutes before serving so the gravy sets.
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