Chicken pot pie

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Step 1

Cook the Chicken

Step 2

Place chicken breasts in a large pot and cover with 2 cups of chicken broth. Add salt and pepper. Bring to a boil, then reduce heat and simmer until chicken is cooked through, about 15 minutes. Remove chicken and set aside to cool. Reserve the broth.

Step 3

Shred the Chicken

Step 4

Once cooled, shred the chicken into bite-sized pieces.

Step 5

Prepare the Filling

Step 6

In a large skillet or saucepan, melt butter over medium heat. Add chopped onion and celery, sauté until softened, about 5 minutes.

Step 7

Make the Sauce

Step 8

Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook the flour. Slowly whisk in half and half and about 1 cup of reserved chicken broth. Stir until the sauce thickens, adding more broth if needed to reach your desired consistency.

Step 9

Add Seasoning and Veggies

Step 10

Stir in parsley, thyme, shredded chicken, cubed potatoes, and thawed mixed vegetables. Cook for 3–4 minutes, stirring occasionally. Remove from heat and let cool slightly.

Step 11

Prepare the Pie Crust

Step 12

Preheat your oven to 400°F (200°C). Roll out one pie crust and fit it into a 9-inch pie dish.

Step 13

Fill and Top the Pie

Step 14

Pour the chicken filling into the pie crust. Roll out the second crust and place it over the filling. Trim excess dough and crimp edges to seal. Cut slits in the top crust to allow steam to escape.

Step 15

Apply Egg Wash

Step 16

Brush the top crust with the beaten egg for a golden, shiny finish.

Step 17

Bake

Step 18

Bake in the preheated oven for 30–35 minutes, or until the crust is golden brown and the filling is bubbly.

Step 19

Cool and Serve

Step 20

Let the pot pie rest for about 10 minutes before slicing and serving.

Step 21

Enjoy