CHICKEN POTPIE

Ingrédients

1 stick unsalted butter

5 tablespoons all-purpose flour, plus more for rolling the crust 4 cups low-sodium chicken broth

1 large yellow onion, chopped

2 tablespoons fresh thyme leaves or 2 teaspoons dried thyme

4 carrots, chopped

1 10-ounce package button mushrooms, stems trimmed and caps quartered

1½ teaspoons kosher salt

¾ teaspoon black pepper

1 store-bought rotisserie chicken, meat shredded

1 10-ounce package frozen peas

1 store-bought piecrust

Instructions

Heat oven to 425° F. Melt 5 tablespoons of the butter in a medium saucepan over medium heat.

Whisking constantly, slowly add the flour and cook for 3 minutes. Still whisking, slowly add the broth. Bring to a boil. Reduce heat and simmer until thickened slightly, about 5 minutes. Remove from heat. Melt 2 tablespoons of the remaining butter in a skillet over medium heat. Add the onion and cook until softened, about 7 minutes. Add the thyme and carrots and cook for 5 minutes more. Transfer to a 9-by-13-inch baking dish. Melt the remaining butter in the skillet over medium-high heat. Add the mushrooms and cook for 2 minutes. Reduce heat, season with ½ teaspoon of the salt and 1/4 teaspoon of the pepper, and simmer until the liquid evaporates, about 3 minutes. Add the mushrooms to the dish along with the chicken, peas, the reserved sauce, and the remaining salt and pepper and toss. Roll out the piecrust on a floured surface until it is slightly larger than the dish. Lay it on top and tuck under any dough that hangs over the edges. Cut two 2-inch slits in the crust. Bake until the crust is golden brown, about 20 minutes. Reduce heat to 350° F and bake until the filling starts to bubble, 25 minutes more.

Notes

Real simple recipe