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chicken pot pie is the ultimate comfort
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food creamy filling tender chicken and a
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flaky Golden Crust tip use a mix of dark
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and white meat for the best flavor start
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by preheating your oven to 400° F in a
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large Skillet melt 4 tablespoons of
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butter over medium heat tip use unsalted
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butter to control the saltiness of your
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dish sauté one chopped onion two diced
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carrots and two stocks of celery until
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they're soft and fragrant tip add a
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pinch of salt to help the vegetables
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release their moisture stir in 1/3 cup
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of flour to make a rue cooking for a
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minute until it's golden slowly whisk in
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2 cups of chicken broth and one cup of
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milk keep stirring until it thickens
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it'll be silky and perfect in just a few
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minutes tip use a whisk to avoid lumps
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in your sauce now toss in two cups of
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shredded cooked chicken leftover
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rotisserie works great and a cup of peas
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season it with salt pepper and a little
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thyme tip fresh thyme adds a wonderful
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Aroma and flavor pour that delicious
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filling into a baking dish now for the
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best part the crust roll out a sheet of
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store-bought pie dough no judgment it's
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a timesaver drape it over the filling
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crimp the edges and cut a few slits on
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top to let steam Escape tip brush the
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edges with a little water to help seal
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the crust brush the crust with a beaten
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egg for that golden glossy finish pop it
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in the oven for 25 to 30 minutes until
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the crust is beautifully golden and
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bubbling around the edges let it cool
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for a few minutes before digging in that
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first warm warm creamy bite totally
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worth the waight tip letting it cool
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helps the filling set making it easier
