classic Chicken Pot Pie

Ingredients

For the Filling:

• 2 cups cooked chicken (shredded or diced)
• 2 tablespoons butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 1 cup frozen peas
• 1/2 cup celery, diced (optional)
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1/2 cup heavy cream or milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme (or fresh)

For the Crust:

• 1 store-bought pie crust (or homemade)
• 1 egg (for egg wash)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Prepare the filling:
   • In a large pan, melt butter over medium heat.
   • Sauté onions, carrots, and celery until softened (about 5 minutes).
   • Add garlic and cook for 30 seconds.
   • Sprinkle flour over the vegetables and stir for 1-2 minutes to cook off the raw flour taste.
   • Slowly add chicken broth while stirring to avoid lumps.
   • Pour in heavy cream/milk, then add salt, pepper, and thyme.
   • Stir until thickened (about 3-5 minutes).
   • Add the cooked chicken and peas, mix well, and remove from heat.
3. Assemble the pie:
   • Pour the filling into a 9-inch pie dish.
   • Place the pie crust over the top, trim the edges, and crimp with a fork.
   • Cut small slits in the crust to allow steam to escape.
   • Brush the top with a beaten egg for a golden finish.
4. Bake for 30-35 minutes until the crust is golden brown.
5. Cool for 10 minutes before serving.

Enjoy your homemade Chicken Pot Pie! 🥧 😋 Would you like a variation, like a biscuit topping or a crustless version?