Old-Fashioned Chicken Pot Pie with Buttery Crust

Name: Old-Fashioned Chicken Pot Pie with Buttery Crust
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 6 servings
Cuisine: American
Ingredients: 1.5 lbs, boneless skinless breasts, diced chicken; 3 tbsp butter; 1 medium, diced onion; 2 medium, diced carrot; 2 stalks, diced celery; 1/4 cup flour; 2 cups chicken broth; 1 cup milk; 1 cup frozen peas; 1 cup frozen corn; 1 tsp salt; 1/2 tsp black pepper; 1 package, double crust pie crust; 1, beaten egg

A creamy chicken and vegetable filling encased in a flaky, buttery crust, evoking nostalgic home cooking.

Cuisine: American

Category: Chicken

Prep: 30 minutes. Cook: 45 minutes.

Serves 6.

Ingredients

1.5 lbs, boneless skinless breasts, diced chicken
3 tbsp butter
1 medium, diced onion
2 medium, diced carrot
2 stalks, diced celery
1/4 cup flour
2 cups chicken broth
1 cup milk
1 cup frozen peas
1 cup frozen corn
1 tsp salt
1/2 tsp black pepper

Instructions

Step 1: Preheat oven to 375°F. Melt 3 tbsp butter in a large pot over medium heat. Add 1 diced medium onion, 2 diced medium carrots, and 2 diced celery stalks; cook 5 minutes until softened.
Step 2: Stir in 1/4 cup flour, then slowly add 2 cups chicken broth and 1 cup milk while whisking constantly until thickened, about 5 minutes. Add 1.5 lbs diced chicken, 1 cup frozen peas, 1 cup frozen corn, 1 tsp salt, and 1/2 tsp black pepper. Simmer 10 minutes until chicken is cooked through.
Step 3: Transfer filling to a 9-inch pie dish. Roll out pie crust and place over filling, sealing edges. Cut slits in top, brush with 1 beaten egg, and bake 35-40 minutes until golden.