Chicken Pot Pie

Ingredients

• 1 pound boneless skinless chicken breasts (or thighs, cut into small pieces)
• 1 cup carrots (diced)
• 1 cup celery (diced)
• 1 cup frozen peas
• 1 small onion (chopped)
• 3 cloves garlic (minced)
• 1/3 cup unsalted butter
• 1/3 cup all-purpose flour
• 1 1/2 cups chicken broth (low sodium or no sodium added)
• 1 cup milk
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• salt and pepper (to taste)
• 2 pie crusts (store-bought or homemade)
• 1 egg (beaten (for egg wash))

Instructions

1. 1

   Preheat Oven:: Preheat your oven to 425°F (220°C).

2. 2

   Cook Chicken:: In a large skillet, melt the butter over medium heat. Add the diced chicken to the skillet and cook for about 5-7 minutes, stirring occasionally, until the chicken is no longer pink on the outside.

3. 3

   Add Vegetables:: Add the chopped onion, diced carrots, diced celery, and minced garlic to the skillet with the chicken. Cook for another 5-7 minutes, or until the vegetables are softened and the chicken is cooked through.

4. 4

   Make the Roux:: Sprinkle the flour over the chicken and vegetables, stirring well to coat. Cook for 1-2 minutes, stirring constantly, to eliminate the raw flour taste.

5. 5

   Add Broth and Milk:: Gradually stir in the chicken broth and milk, whisking constantly to prevent lumps. Bring the mixture to a simmer and cook for about 5 minutes, or until the sauce thickens.

6. 6

   Season the Filling:: Stir in the dried thyme, dried rosemary, salt, and pepper. Add the frozen peas to the skillet, stirring until everything is well combined. Remove from heat. Let the filling cool for about 10 minutes.

7. 7

   Prepare the Pie Crust:: Place one of the pie crusts into a 9-inch pie dish, pressing it gently into the bottom and up the sides. Pour the chicken and vegetable filling into the prepared pie crust, spreading it out evenly.

8. 8

   Top with Second Crust:: Place the second pie crust over the filling. Trim any excess crust, then crimp the edges to seal. Cut a few small slits in the top crust to allow steam to escape.

9. 9

   Egg Wash:: Brush the top crust with the beaten egg to give it a golden, shiny finish.

10. 10

    Bake:: Place the pie dish on a baking sheet to catch any drips and bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.

11. 11

    Cool and Serve:: Let the chicken pot pie cool for a few minutes before slicing and serving.