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Best Homemade Chicken Pot Pie Recipe - Golden Flaky Crust

Golden Homemade Chicken Pot Pie

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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 8

Ingredients
  

  • 1/3 cup unsalted butter
  • 1/3 cup all-purpose flour
  • 1/2 cup yellow onion chopped
  • 1 cup carrots sliced
  • 1/2 cup celery sliced
  • 1 3/4 cups chicken broth low sodium
  • 2/3 cup whole milk or half-and-half for richer texture
  • 3 cups cooked chicken shredded or cubed
  • 1 cup frozen peas thawed
  • 1 tsp dried thyme or 1 tbsp fresh thyme
  • 1/2 tsp salt adjust to taste
  • 1/2 tsp black pepper
  • 2 count pie crusts unbaked (store-bought or homemade)
  • 1 large egg beaten (for egg wash)

Instructions
 

  • Preheat your oven to 425°F (220°C).
  • In a large skillet or saucepan, melt the butter over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables begin to soften.
  • Sprinkle the flour over the vegetables. Stir constantly for 1-2 minutes to cook off the raw flour taste.
  • Gradually whisk in the chicken broth and milk. Stir in the salt, pepper, and thyme. Simmer over medium-low heat for 5-8 minutes, stirring frequently, until the sauce thickens.
  • Remove the skillet from the heat. Stir in the cooked chicken and peas.
  • Place one pie crust into the bottom of a 9-inch pie plate. Pour the chicken filling into the crust.
  • Top with the second pie crust. Trim any excess dough, seal the edges by crimping with a fork or your fingers, and cut 3-4 slits in the top to allow steam to escape.
  • Brush the top crust with the beaten egg.
  • Bake for 30-40 minutes, or until the crust is golden brown and the filling is bubbly. (Tip: If the edges brown too quickly, cover them with foil strips/shield halfway through).
  • Let the pie cool for at least 15 minutes before slicing to allow the filling to set.