Classic Chicken Pot Pie
by Tavolino
A comforting, homemade savory pie featuring tender chicken, a medley of vegetables, and a rich, creamy gravy encased in a flaky, golden-brown crust.
Ingredients
- boneless, skinless chicken breast 1 piece (about 2/3 lb)
- cooking oil 1 Tbsp
- yellow onion 1
- butter 4 Tbsp
- flour 4 Tbsp
- chicken broth 1 cup
- whole milk 1/2 cup
- dried thyme 1/4 tsp
- rubbed sage 1/4 tsp
- black pepper 1/4 tsp
- salt 3/4 tsp
- frozen mixed vegetables 12 oz
- double pie crust 1
- egg 1 (optional)
Preparation
- 1
Preheat your oven to 400°F (200°C).
- 2
Cut 2/3 lb boneless, skinless chicken breast into bite-sized cubes.
- 3
Heat 1 tbsp cooking oil in a large skillet over medium-high heat.
- 4
Add the cubed chicken to the skillet and cook until browned on all sides.
- 5
Remove the cooked chicken from the skillet and set aside.
- 6
In the same skillet, melt 4 tbsp butter over medium heat.
- 7
Add 1 diced yellow onion to the butter and sauté until softened.
- 8
Stir in 4 tbsp flour and cook for 1 minute to create a roux.
- 9
Gradually whisk in 1 cup chicken broth and 1/2 cup whole milk until smooth.
- 10
Season with 1/4 tsp dried thyme, 1/4 tsp rubbed sage, 1/4 tsp black pepper, and 3/4 tsp salt.
- 11
Simmer the sauce until it thickens, about 3 minutes.
- 12
Stir the cooked chicken and 12 oz frozen mixed vegetables into the sauce.
- 13
Line a pie dish with one sheet of the double pie crust.
- 14
Pour the chicken and vegetable mixture into the crust-lined dish.
- 15
Place the second pie crust on top and crimp the edges to seal.
- 16
Cut a few slits in the top crust to allow steam to escape.
- 17
Whisk 1 egg and brush it over the top crust for a golden finish.
- 18
Bake in the preheated oven for 30 minutes until the crust is golden brown.
- 19
Let the pie cool for 10 minutes before serving.