Go Back
Chicken Pot Pie
Print Recipe
No ratings yet

Chicken Pot Pie

Author: foodyschmoody

Ingredients

  • 3 T butter
  • 1 small onion or ½ a large, diced
  • 3 medium carrots diced
  • 2 celery stalks diced
  • 2-3 C leftover chicken diced
  • ¼ C flour all purpose
  • 3 C chicken broth
  • 1 teaspoon coriander
  • 1 teaspoon salt
  • ¼ teaspoon black pepper freshly cracked
  • ¼ C milk not skim
  • 2 pie crusts
  • 1 egg
  • 2 T water
  • 2 premade pie crusts defrosted

Instructions

  • Preheat oven to 375.
  • In a large skillet melt butter over medium/high heat. Add onion, carrots and celery and cook 3-4 minutes, just until onions begin to soften.
  • Sprinkle flour over vegetables and stir, let cook just 1 minute (to cook out the flour flavor). Add broth and stir well to dissolve the flour.
  • Once broth starts to thicken, add chicken and seasonings then stir and add milk. Cook another 3-4 minutes. If gravy seems too thick, add a little more broth. Taste for seasoning and add if necessary.
  • Press 1 defrosted pie crust into the bottom of a 9 inch pie dish, letting the extra crust hang over the edge.
  • Pour filling into crust and top with remaining crust. Make sure to press the edges together well to seal everything in.
  • In a small bowl, beat egg and water together. Brush mixture over top of pie crust. Cut 2-3 tiny slits in top of crust to vent.
  • Place pie on a rimmed baking sheet and bake 25-30 minutes.
  • Serve over mashed potatoes.