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Golden chicken pot pie with a flaky top crust and creamy chicken, peas, and carrots

Classic Chicken Pot Pie

Flaky golden crust filled with chicken, peas, carrots, and a creamy thyme sauce.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling & Resting 25 minutes
Total Time 1 hour 35 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method

Ingredients
  

  • 2 tablespoons butter
  • 1/2 medium yellow onion diced
  • 1/3 cup all-purpose flour
  • 2 cups low-sodium chicken broth
  • 1/2 cup whole milk
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 3 cups cooked shredded chicken
  • 1 1/2 cups frozen peas and carrots
  • 2 refrigerated 9-inch pie crusts
  • 1 large egg
  • 1 tablespoon water

Equipment

  • 9-inch pie plate

Method
 

  1. Heat the oven to 400°F (200°C).
  2. Melt butter in a saucepan over medium heat. Add onion and cook until softened, about 4 minutes. Stir in flour and cook for 1 minute.
  3. Whisk in broth and milk gradually. Add thyme, salt, and pepper; simmer 3 to 5 minutes until thickened. Stir in chicken and frozen vegetables. Let the filling cool for 10 minutes.
  4. Fit one pie crust into a 9-inch pie plate. Add the filling, cover with the second crust, seal and crimp the edge, then cut several vents in the top. Beat egg with water and brush over the crust.
  5. Bake 35 to 40 minutes until the crust is deep golden and the center of the filling reaches 165°F (74°C). If the edges brown too quickly, cover them loosely with foil. Rest 15 minutes before serving.