Easy Chicken Pot Pie

Name: Easy Chicken Pot Pie
Prep time: 25 min
Total time: 25 min
Yield: 2
Cuisine: American
Ingredients: 2 cup White Potatoes (2 cups peeled potatoes, cut into bite-size chunks); 1 ½ cup Carrot (1 1/2 cups carrots, peeled and sliced); 1 cup Unsalted Butter (1 cup butter (2 sticks)); ⅔ cup Yellow Onion (2/3 cup chopped onion); 1 cup All-Purpose Flour (1 cup all-purpose flour); 1 ¾ tsp Table Salt (1 3/4 tsp salt); 1 tsp Dried Thyme (1 tsp dried thyme); ¾ tsp Black Pepper (3/4 tsp pepper); 3 cup Chicken Broth (3 cups chicken broth); 1 ½ cup Whole Milk (1 1/2 cups milk); 4 cup Chicken (4 cups cubed cooked chicken); 1 ½ cup Green Peas (1 1/2 cups frozen peas); ½ cup Corn (1/2 cup frozen corn); 2 pieces Double Pie Crust (2 packages refrigerated double pie crust (or your favorie homemade recipe)); 1 piece Egg (1 egg (for egg wash))

Easy Chicken Pot Pie - Dinner,Main Course,Main Dishes (American)

25 minAmerican

Servings2

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Steps

1Put the potatoes and carrots in a large pot, and cover it with water.
2Cook over high heat until it boils for several minutes and potatoes and carrots are tender when poked with a fork, but don’t overcook.
3Drain water and set potatoes and carrots aside. In the large pot, combine the butter and onion over medium heat, while the butter melts, stir often, cooking the onions.
4When onions are soft, add the flour and seasonings and mix well.
5Add the broth and milk. Stir until thickened.
6Add the chicken, peas corn, potatoes, and carrots and mix to combine.
7Prepare two pie dishes by lining them with an uncooked pastry crust. Pour half of the chicken and vegetable mixture into each pie shell.
8Cover with the top pie crusts, and let the top layer overlap the bottom crust, pinching seams to seal, then fluting the edge of the seam.
9Crack an egg into a bowl and beat it. Brush the beaten egg over the top, then with a sharp knife, cut some slits in the top of the pie so it can vent steam.
10Bake at 425° F for 35-40 minutes. Let cool for about 10 minutes before digging in.