Ingredients
For the Filling
- 3 cups cooked chicken, diced (rotisserie chicken works perfectly)
- 2 cups mixed vegetables (carrots, peas, corn, green beans)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- ⅓ cup unsalted butter
- ⅓ cup all-purpose flour
- 2 cups chicken broth, low-sodium recommended
- 1 cup milk or cream (whole milk or heavy cream)
- 1 teaspoon dried thyme
- ½ teaspoon dried sage
- 1 teaspoon salt, to taste
- ½ teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley, chopped
For the Crust
- 2 pie crusts (store-bought or homemade)
- 1 egg, beaten (for egg wash)
- 1 tablespoon water (mixed with egg wash)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot and ready when the pie is assembled.
- Sauté Onions: Melt the unsalted butter in a large skillet or Dutch oven over medium heat. Add the finely chopped onion and cook until soft and translucent, about 5 minutes.
- Add Garlic: Stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
- Make Roux: Gradually stir in the all-purpose flour to the butter and onion mixture to create a roux. Cook for 2 to 3 minutes, stirring constantly, until the mixture turns a light golden color and thickens slightly.
- Whisk in Liquids: Slowly whisk in the chicken broth and milk or cream, ensuring no lumps form. Continue to simmer and stir until the sauce thickens to a creamy consistency, about 5 to 7 minutes.
- Season and Combine: Add dried thyme, dried sage, salt, and freshly ground black pepper to taste. Stir in the diced cooked chicken, mixed vegetables, and chopped fresh parsley. Cook briefly to heat through, then remove from heat and allow to cool for 10 to 15 minutes.
- Prepare Pie Crust: Line a 9-inch deep-dish pie pan with one pie crust, pressing it gently into the edges to fit snugly.
- Fill Pie: Pour the cooled chicken mixture evenly over the bottom crust in the pie pan.
- Top Crust: Place the second pie crust over the filling. Trim any overhanging dough, then crimp the edges together to seal. Cut several small slits in the top crust to allow steam to escape during baking.
- Egg Wash: In a small bowl, mix the beaten egg with 1 tablespoon of water. Brush this egg wash lightly over the top crust to achieve a shiny, golden finish when baked.
- Bake: Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 30 to 35 minutes, or until the crust is golden brown and the filling is bubbling.
- Cool and Serve: Remove the pot pie from the oven and let it rest for 15 minutes. This cooling time helps the filling to set, making it easier to slice and serve.
Notes
- Use rotisserie chicken for convenience and extra flavor, or cook your own chicken breasts or thighs.
- Frozen mixed vegetables can be used but thaw and drain well to avoid excess moisture.
- Homemade pie crust adds a personal touch but store-bought crusts save time and work just as well.
- Adjust salt and herbs according to your taste preferences.
- Letting the filling cool before assembling prevents the crust from becoming soggy.
- The egg wash ensures a beautifully golden and glossy crust.
- Resting time after baking improves texture and flavor distribution.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dinner, Main Course
- Method: Baking
- Cuisine: American, Comfort Food
