Chicken Pot Pie
Instructions
- 1
Preheat oven to 200°C (400°F).
- 2
In a large pot over medium heat, melt butter. Add onion, carrots, and celery. Cook for 5 minutes until softened.
- 3
Add garlic, thyme, and sage. Cook for 1 minute until fragrant.
- 4
Sprinkle flour over vegetables and stir constantly for 2 minutes to cook out raw flour taste.
- 5
Gradually whisk in chicken broth and milk, ensuring no lumps form. Bring to a simmer.
- 6
Add diced chicken and frozen peas. Simmer for 10 minutes until chicken is cooked through and sauce has thickened.
- 7
Season with salt and pepper to taste. Remove from heat.
- 8
Pour chicken mixture into a 9x13 inch baking dish or divide among 6 individual ramekins.
- 9
Roll out pie crust and place over filling. Trim excess and crimp edges. Cut several slits in top for steam vents.
- 10
Brush crust with beaten egg for golden color.
- 11
Bake for 30-35 minutes until crust is golden brown and filling is bubbling.
- 12
Let rest for 10 minutes before serving to allow filling to set.
Chef's Note
"The key to a perfect pot pie is achieving the right filling consistency - it should coat the back of a spoon but not be too thick. If your filling seems thin, let it simmer a bit longer before adding to the dish."
