Easy Chicken Pot Pie

There’s nothing quite like a homemade chicken pot pie to bring warmth and comfort to your table. This easy chicken pot pie recipe combines tender chunks of chicken with hearty vegetables, all enveloped in a golden, flaky crust. Whether you’re looking for a cozy weeknight dinner or a dish to impress at your next gathering, this recipe has you covered.

Ingredients:

• 1 cup peeled potatoes, cut into bite-sized chunks

• 3/4 cup carrots, peeled and sliced

• 1/2 cup butter (1 stick)

• 1/3 cup diced onion

• 1/3 cup diced celery

• 1/2 cup all-purpose flour

• 1 teaspoon salt

• 1/2 teaspoon dried thyme

• 1/4 teaspoon pepper

• 1/4 teaspoon celery seed

• 1 1/2 cups chicken broth or stock

• 3/4 cup milk

• 2 cups cubed cooked chicken (seasoned)

• 3/4 cup frozen peas

• 1/4 cup frozen corn

• 1 package refrigerated double pie crust (or your favorite homemade recipe)

• 1 egg (for egg wash)

Instructions:

1. Cook Vegetables: In a large pot, cover the potatoes and carrots with water. Bring to a boil and cook until tender but not mushy. Drain and set aside.

2. Prepare Sauce: In another large pot, melt the butter over medium heat. Add the onions and cook until soft. Stir in the flour, salt, thyme, pepper, and celery seed until well combined. Gradually add the chicken broth and milk, stirring constantly until the mixture thickens.

3. Combine Filling: Stir in the cooked chicken, peas, corn, potatoes, and carrots. Mix until everything is well combined and heated through.

4. Assemble Pie: Line a pie dish with one pie crust. Pour the chicken mixture into the crust. Place the second crust on top, trimming any excess and sealing the edges by pinching them together. Flute the edges for a decorative touch.

5. Add Egg Wash: Beat the egg and brush it over the top crust. Cut a few slits in the top crust to allow steam to escape.

6. Bake: Bake in a preheated oven at 425ºF (220ºC) for 35-40 minutes, or until the crust is golden brown and the filling is bubbly. Let the pie cool for about 10 minutes before serving.

Notes:

• Make-Ahead: You can prepare the filling up to one day in advance. Store it in the refrigerator once it’s cooled. When ready to bake, fill the pie crust and bake as directed.

• Freezing: Freeze unbaked pies for best results. They keep well in the freezer for up to a month. To bake from frozen, brush the top with an egg wash and bake at 375ºF (190ºC) for about 80-90 minutes. Cover with foil if the crust browns too quickly.