The BEST Chicken Pot Pie

Name: The BEST Chicken Pot Pie
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8
Cuisine: American
Ingredients: 2 cup Chicken Broth (2 cups chicken broth or stock (see Notes)); 2 pieces Red Potato (2 small red potatoes (peeled and chopped)); 1 piece Celery (1 celery stalk (diced)); 1 piece Carrot (1 carrot (finely chopped)); ½ cup Yellow Onion (½ cup yellow onion (diced)); ½ cup Green Peas (½ cup frozen peas); 2 cup Chicken (2 cups chopped roasted chicken); 4 tbsp Unsalted Butter (4 tablespoons butter); 4 tbsp All-Purpose Flour (4 tablespoons all purpose flour); ½ cup Whole Milk (½ cup milk or half and half); 1 tbsp Dried Sage (1 tablespoon dried whole sage leaves (or rubbed sage)); 1 tbsp Dried Thyme (1 tablespoon dried thyme); 1 pinch Nutmeg (1 pinch nutmeg); 0 pieces Table Salt (Salt and pepper (to taste)); 2 pieces Pie Crust (2 9-inch round ready-to-bake pie crusts (store-bought or homemade))

The BEST Chicken Pot Pie - Main Course (American)

60 minAmerican

Servings8

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Egg Free

Ingredients

For 8 servings

Chicken Broth2 cup · 2 cups chicken broth or stock (see Notes)
Red Potato2 pieces · 2 small red potatoes (peeled and chopped)
Celery1 piece · 1 celery stalk (diced)
Carrot1 piece · 1 carrot (finely chopped)
Yellow Onion½ cup · ½ cup yellow onion (diced)
Green Peas½ cup · ½ cup frozen peas
Chicken2 cup · 2 cups chopped roasted chicken
Unsalted Butter4 tbsp · 4 tablespoons butter
All-Purpose Flour4 tbsp · 4 tablespoons all purpose flour
Whole Milk½ cup · ½ cup milk or half and half
Dried Sage1 tbsp · 1 tablespoon dried whole sage leaves (or rubbed sage)
Dried Thyme1 tbsp · 1 tablespoon dried thyme
Nutmeg1 pinch · 1 pinch nutmeg
Table Salt0 pieces · Salt and pepper (to taste)
Pie Crust2 pieces · 2 9-inch round ready-to-bake pie crusts (store-bought or homemade)

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Steps

1Preheat oven to 400° Fahrenheit.
2In a large saucepan place the broth, celery, potatoes, carrots, onions, and peas. Bring to a boil, reduce heat to a simmer, and simmer for 10 minutes.
3Add chicken, simmer 10 more minutes. Take out pie crusts from the fridge and roll out one to fit in the bottom of your pie pan.
4Melt butter in a small saucepan. Stir in the flour and cook until it’s a delicious, golden roux. Allow it to boil for a few seconds, then add the milk, nutmeg, dried sage, dried thyme, salt, and pepper. Simmer for a few minutes, stirring constantly until a paste forms. Pour into other saucepan and stir well.
5Pour mixture into the prepared pie pan. Unroll the top crust and place over the mixture. Fold the top crust behind the top of the bottom crust and press gently. Then press edges down with the tines of a fork to seal. Cut vents or shapes near the center of the pie with a knife or use a fork to make holes.
6Place on middle rack of oven. Bake for 35 to 45 minutes until crust is golden and filling is bubbling.