Chicken Pot Pie
By Judy Kim

Yields:
4
Prep Time:
5 mins
Total Time:
45 mins
Pie for dinner just sounds like us. Plus, get 20+ great chicken pot pie recipes!
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Ingredients
- 2 Tbsp. Extra virgin olive oil
- 1 Tbsp. fresh thyme, chopped
- 2 garlic cloves, minced
- 1 large onion, chopped
- 1 1/2 cups carrots, chopped
- 1 1/2 cups celery, chopped
- kosher salt
- Freshly ground black pepper
- 1/4 cup all-purpose flour, plus more for rolling out pie dough
- 2 cups low-sodium chicken broth
- 1 cup whole milk
- 1 rotisserie chicken, skin removed and meat shredded
- 1 package store bough pie crust, thawed in refrigerator over night
- 1 egg, beaten with 1 tbsp. water
Directions
- Step 1Preheat oven to 400 degrees F.
- Step 2In a large skillet over medium heat, add olive oil, thyme, garlic, onions, carrots and celery. Stir with wooden spoon for 5 minutes until vegetables soften. Season with 1 tsp salt and 1/2 tsp pepper. Add flour and continuously stir until flour is cooked and well incorporated. Slowly stir in broth and milk until mixture is smooth. Bring pot to a boil and simmer on low heat for 10 to 15 minutes until mixture begins to thicken. Fold in shredded chicken and transfer mixture to 4 large ramekins.
- Step 3Sprinkle flour on counter and roll out pie dough. Using a sharp knife cut circles of pastry 1/2" wider than the size of the ramekins. Lay pastry over the ramekins, tuck pastry into the filling to cover it completely. Cut steam vents on top of pastry with a sharp knife. Brush all over with egg wash.
- Step 4Place baking dishes on a baking sheet and bake in oven 20 to 25 minutes until pastry is golden brown and filling is bubbling. Serve immediately.
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