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Chicken Pot Pie
2 medium carrots, peeled and sliced (about 3/4 cup)
2 celery stalks, sliced (about 3/4 cup)
1/2 cup frozen peas
2 to 3 tablespoons butter
1 small onion, chopped (about 1/3 cup)
3 large mushrooms, chopped
1-2 tablespoons flour
1 cup chicken broth
1/2 cup milk or cream
1/2 teaspoon fresh or dried thyme
Salt and pepper
2 cups diced cooked chicken
1 (9-inch) ready-made pie crust
1 egg white, beaten with a little water
Cook the carrots and celery in boiling water for 10 minutes. Add the peas the last 2 minutes; drain and set aside.
In a large skillet, melt the butter and saute the onion and mushrooms until starting to brown, 3-4 minutes. Stir in the flour and cook for 1-2 minutes. Add the chicken broth, milk and thyme; season with salt and pepper. Cook until the mixture starts to thicken, 2-3 minutes. Stir in the carrots, celery, peas and chicken. Pour the mixture into a 9-inch pie plate.
Top with the pie crust, cutting slits in the crust to vent and flute the edges.
Brush with the egg white mixture. Bake at 400 degrees F. for 30 minutes, until the crust is brown and mixture is bubbling. Allow the pie to rest for 10 minutes before serving.
Chicken Pot Pie is a classic comfort food ... chock full of chicken, onions, mushrooms, carrots, celery and peas in a light cream sauce and topped with a flaky pie crust. This is a wonderful way to use up some leftover chicken or a store-bought rotisserie chicken; you can use both the white and dark meat. I recommend cooking the carrots and celery for a few minutes before adding them to the mixture to soften them a little before baking.
POULTRY RECIPES > CHICKEN POT PIE