Classic Chicken Pot Pie

Preparation

1. 1
   Step 1

   Preheat your oven to 400°F (200°C).

2. 2
   Step 2

   Cut 2/3 lb boneless, skinless chicken breast into bite-sized cubes.

3. 3
   Step 3

   Heat 1 tbsp cooking oil in a large skillet over medium-high heat.

4. 4
   Step 4

   Add the cubed chicken to the skillet and cook until browned on all sides.

5. 5
   Step 5

   Remove the cooked chicken from the skillet and set aside.

6. 6
   Step 6

   In the same skillet, melt 4 tbsp butter over medium heat.

7. 7
   Step 7

   Add 1 diced yellow onion to the butter and sauté until softened.

8. 8
   Step 8

   Stir in 4 tbsp flour and cook for 1 minute to create a roux.

   Timer · 1 min
9. 9
   Step 9

   Gradually whisk in 1 cup chicken broth and 1/2 cup whole milk until smooth.

10. 10
    Step 10

    Season with 1/4 tsp dried thyme, 1/4 tsp rubbed sage, 1/4 tsp black pepper, and 3/4 tsp salt.

11. 11
    Step 11

    Simmer the sauce until it thickens, about 3 minutes.

    Timer · 3 min
12. 12
    Step 12

    Stir the cooked chicken and 12 oz frozen mixed vegetables into the sauce.

13. 13
    Step 13

    Line a pie dish with one sheet of the double pie crust.

14. 14
    Step 14

    Pour the chicken and vegetable mixture into the crust-lined dish.

15. 15
    Step 15

    Place the second pie crust on top and crimp the edges to seal.

16. 16
    Step 16

    Cut a few slits in the top crust to allow steam to escape.

17. 17
    Step 17

    Whisk 1 egg and brush it over the top crust for a golden finish.

18. 18
    Step 18

    Bake in the preheated oven for 30 minutes until the crust is golden brown.

    Timer · 30 min
19. 19
    Step 19

    Let the pie cool for 10 minutes before serving.

    Timer · 10 min