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Chicken pot pie

Chicken Pot Pie with Store-Bought Crust

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 2 store-bought refrigerated pie crusts
  • 3 cups cooked chicken diced
  • 1/3 cup unsalted butter
  • 1/3 cup all-purpose flour
  • 1 3/4 cups chicken broth
  • 3/4 cup heavy cream
  • 1 teaspoon poultry seasoning
  • 1 cup frozen peas and carrots
  • 1/2 cup diced celery
  • 1/2 cup diced onion
  • 3/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 egg beaten

Method
 

  1. Heat oven to 425°F; fit one crust into a 9-inch pie dish.
  2. Melt butter in a large skillet over medium heat; sauté onion and celery until softened, about 5 minutes.
  3. Stir in flour; cook 1-2 minutes. Gradually whisk in broth and cream, stirring constantly until thickened.
  4. Stir in chicken, peas and carrots, poultry seasoning, salt, and pepper until combined and heated through.
  5. Pour into crust; cover with second crust and seal and crimp edges.
  6. Cut 4-5 slits in top; brush with egg and bake 30-35 minutes until golden brown.
  7. Cool 10 minutes before serving.