Homemade Chicken Pot Pie

• servings: 6 servings
• active time: 20 minutes
• total time: 1 hour 30 minutes

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

Directions

preheat

Preheat oven to 400°F.

cook potatoes

In a small saucepan, add diced potatoes and cover with water. Bring to a gentle boil over medium-high heat and cook covered until potatoes are tender, about 10 minutes. Drain well.

cook vegetables

In a separate saucepan, melt butter over medium heat. Add onion, garlic, poultry seasoning, and thyme. Cook until softened, about 3-4 minutes.

Add carrots and celery and cook until tender, about 5-6 minutes more. Stir in corn. Sprinkle flour over the vegetables and cook for 1 minute.

add liquid

Gradually add the chicken broth and half and half, whisking until smooth after each addition to prevent lumps. Once all of the liquid is added bring to a boil and let boil while stirring for 1 minute.

mix together

Stir in the drained potatoes, chicken, and peas and cook for 1 minute more. Stir in parsley. Taste and season with salt and pepper.

fill pie crust

Roll out the 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 of the filling. Crimp the edges to seal.

Whisk egg yolk with 1 tablespoon water and brush it over the pie crust. (Optional: Sprinkle with fresh herbs and/or a pinch of kosher salt if desired). Use a small knife to cut a few slits into the crust to allow steam to escape.

bake

Bake 35-40 minutes. Cover the edges of the crust with foil during the last 15 minutes if needed to avoid over-browning.

rest

Let the pie rest 10-15 minutes before cutting to thicken.

Nutrition

• Calories: 470 kcal
• Total Fat: 27 g
• Saturated Fat: 13 g
• Trans Fat: 1 g
• Cholesterol: 134 mg
• Sodium: 451 mg
• Total Carbohydrate: 30 g
• Dietary Fiber: 3 g
• Total Sugars: 3 g
• Protein: 27 g