Classic Chicken Pot Pie

Preheat the oven to 375 degrees F.
In a large skillet, melt the butter over medium heat, then add the thyme, mustard powder, onion and celery, cooking until the vegetables soften, approx. 10-12 minutes, stirring often.
1/4 cup unsalted butter, 1/8 teaspoon dried thyme leaves, 1 teaspoon mustard powder, 1 small yellow onion, diced, 3 medium celery ribs, diced
Add the flour and cook for 1-2 minutes, whisking constantly until the flour is light golden brown; remove the skillet from the heat.
1/4 cup all-purpose flour
Once the skillet has been removed completely from the heat, use a flat whisk to incorporate the evaporated milk and broth into the roux (the flour/butter mixture), adding it a little at a time.
10 ounce can evaporated milk, 2 cups chicken broth
When the liquids are fully incorporated, return the skillet to the burner over medium heat, continuing to cook and whisk the sauce until it is bubbly and thickened.
Stir the chicken, peas, and carrots, into the sauce, then remove from the heat and let cool. Season to taste with kosher salt and ground black pepper.
2 cups cooked chopped chicken, I often use the meat pulled from the carcass of a rotisserie chicken, 1/2 - 1 cup frozen peas and carrots, Kosher salt and freshly ground black pepper
Meanwhile, press one of the pie crusts into a deep dish 9-inch pie plate; when the prepared pot pie filling has cooled, pour it carefully into the pie crust.
2 refrigerated, unbaked pie crusts, such as Pillsbury, found in dairy case
Place the second pie crust over the filling, pressing the edges of both pie crusts together around the edge of the pie plate. Trim any excess pie crust that hangs over the pie plate.
Using your fingers, crimp and flute the edge of the pie crusts as desired. Using a paring knife, cut a few slits for air vents into the top pie crust at the center.
Brush the top pie crust with egg wash, if desired. (This makes it bake shiny and golden!)
1 egg beaten with 1 Tbs. water
Bake the pot pie, uncovered, on lowest rack of the oven for 25 minutes.
Move the pot pie to the center oven rack and continue to bake for an additional 15-20 minutes or until the top crust is nicely golden brown and the filling is hot and bubbly throughout.
**Note: If the top pie crust begins to brown too quickly or too much, gently lay a sheet of foil over the top, not sealing the edges.
Let the baked chicken pot pie cool for 10 minutes before serving so the filling can set up a bit.
To serve, use a large serving spoon, scooping the hot pot pie filling from the pie plate placing each serving into a shallow bowl or onto a plate; serve at once.
If you want to serve the pot pie in slices, let the pot pie cool completely, then slice into 6 pieces. Reheat each piece in the microwave a bit, then serve.

Classic Chicken Pot Pie

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Ingredients

Filling

Egg Wash

Instructions

Nutrition

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