A classic chicken pot pie recipe made easy and that's full of FLAVOR! Peas, carrots, celery, onions, all in a creamy filling between a golden pie crust.
Preheat your oven to the temperature specified on the pie crust packaging. Our was 425°F for a double-crust pot pie.
In a large skillet, melt the butter over medium heat. Add ½ cup diced onions and ½ cup diced celery, and cook until they are softened.Stir in the ⅓ cup all-purpose flour, ½ teaspoon kosher salt, ½ teaspoon ground black pepper, ½ teaspoon granulated garlic, ½ teaspoon onion powder and ½ teaspoon dried thyme, creating a roux.Cook for 1 - 2 minutes until the mixture becomes golden brown. Do not overcook or burn.
Gradually whisk in 1 ¾ cups reduced-sodium chicken broth and ⅔ cup half-and-half, making sure to eliminate any lumps.Cook and stir until the mixture thickens, usually around 5 - 7 minutes.
Add 1 cup of frozen peas and carrots mix to the skillet, followed by 3 cups of cooked chicken.Stir until all the ingredients are well combined and heated through.
Roll out one of the pre-made pie crusts and place it into the bottom of a 9-inch pie dish.Pour the chicken and vegetable filling into the pie crust.
Roll out the second pie crust and place it over the filling. Seal the edges by crimping them together.Cut a few slits on the top crust to allow steam to escape during baking.Whisk together 1 egg and 1 tablespoon of water. Brush the top crust with the egg wash for a golden finish.Cover the edges of the crust with strips of aluminum foil to protect the crust from being too brown. Remove the foil after 20 minutes in the oven.
Bake in the preheated oven for 35 - 40 minutes or until the internal temperature reaches 165°F, and the crust is golden brown, and the filling is bubbling.
Allow to cool for a few minutes on a cooling rack before serving. Serve!
Notes
Tips for Recipe Success:
Soggy Crust: Although this recipe is delicious without it, you may choose to brush an eggwash on the bottom crust before filling as well, to help prevent the bottom crust from getting soggy.
Time-Saving Tip: Using a store-bought rotisserie chicken is a time-saving shortcut.
Other Seasonings: The recipe calls for dried thyme, but you can add other herbs like rosemary, parsley, or sage for additional flavor.
More Vegetables: Feel free to add different types of vegetables if you prefer.