Ingredients:
2 cups cooked chicken, shredded or diced
1 1/2 cups frozen peas and carrots
1/2 cup diced potatoes, boiled until tender
1/2 cup diced celery
1/4 cup butter
1/4 cup all-purpose flour
2 cups chicken broth
1/2 cup heavy cream
Salt and pepper to taste
2 pie crusts (store-bought or homemade)
1 egg, beaten (for egg wash)
Directions:
Make the filling: In a large skillet, melt the butter over medium heat. Add the celery and cook until softened. Stir in the flour and cook for 1-2 minutes to form a roux. Gradually whisk in the chicken broth and heavy cream, cooking until the mixture thickens. Add the chicken, peas, carrots, potatoes, and season with salt and pepper. Let the filling cool slightly.
Prepare the pie crust: Preheat your oven to 400°F (200°C). Roll out one pie crust and line a 9-inch pie dish with it.
Assemble the pie: Pour the cooled chicken mixture into the prepared pie crust. Roll out the second pie crust and place it on top, or create a lattice design. Trim and crimp the edges to seal the pie. Brush the top with the beaten egg for a golden finish.
Bake: Bake the pot pie for 30-35 minutes, or until the crust is golden brown and the filling is bubbly. Let the pie cool for 5-10 minutes before serving.
Serve: Slice and serve this comforting classic dish!
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 6
Calories: 450 kcal per serving
