Chicken Pot Pie

Instructions

Preheat oven to 400°F.

In a small saucepan, add diced potatoes and cover with water. Bring to a gentle boil over medium-high heat and cook covered until potatoes are tender, about 10 minutes. Drain well.

In a separate saucepan, melt butter over medium heat. Add onion, garlic, poultry seasoning, and thyme. Cook until softened, about 3-4 minutes. 

Add carrots and celery and cook until tender, about 5-6 minutes more. Stir in corn. Sprinkle flour over the vegetables and cook for 1 minute.

Gradually add the chicken broth and half and half, whisking until smooth after each addition to prevent lumps. Once all of the liquid is added, bring to a boil and let boil while stirring for 1 minute.

Stir in the drained potatoes, chicken, and peas and cook for 1 minute more. Stir in parsley. Taste and season with salt and pepper.

Roll out the pastry crust and place it in a 9-inch deep-dish pie pan.

Pour the filling into the crust. Roll out the second pastry crust and place it on top of the filling. Crimp the edges to seal.

Whisk egg yolk with 1 tablespoon water and brush it over the pie crust. (Optional: Sprinkle with fresh herbs and/or a pinch of kosher salt if desired). Use scissors to cut a few slits into the crust to allow steam to escape.

Bake 35-40 minutes. Cover the edges of the crust with foil during the last 15 minutes if needed to avoid over-browning.

Let the pie rest 10-15 minutes before cutting to thicken.

Chicken,Dinner,Entree,Lunch,Main Course