Classic Chicken Pot Pie

Instructions

1. 1

   Preheat your oven to 425°F (220°C). In a large saucepan over medium heat, melt ⅓ cup unsalted butter. Add ½ cup diced celery and cook for 3 minutes until softened. Whisk in ⅓ cup all-purpose flour and cook, stirring constantly, for 1–2 minutes until the mixture is bubbly and slightly golden.

2. 2

   Gradually whisk in 1¾ cups chicken broth and ⅔ cup whole milk, then cook for 5–6 minutes, stirring frequently, until the filling is thick enough to slowly fall from the spoon. The mixture should be smooth and creamy.

3. 3

   Remove the saucepan from heat. Stir in 2 cups shredded cooked chicken breast, 1 cup frozen peas, 1 cup diced and blanched carrots, ½ teaspoon onion powder, ½ teaspoon dried thyme, and salt and black pepper to taste. The filling should be very thick — it will loosen as it bakes.

4. 4

   Fit one pie crust into a 9-inch deep-dish pie plate. Pour in the filling and smooth the top. Lay the second crust over the top; crimp and seal the edges. Brush the top with an egg wash made from 1 beaten egg mixed with 1 tablespoon water and cut 4–5 steam vents with a sharp knife.

5. 5

   Bake in the preheated oven at 425°F (220°C) for 30–35 minutes until the crust is deep golden brown and the filling is bubbling through the vents. If the edges brown too quickly, tent with foil.

6. 6

   Let the pot pie rest for 10 minutes before slicing to allow the filling to set.